Proanthocyanidin glycosides and related polyphenols from cacao liquor and their antioxidant effects
2002; Elsevier BV; Volume: 59; Issue: 7 Linguagem: Inglês
10.1016/s0031-9422(02)00051-1
ISSN1873-3700
AutoresTsutomu Hatano, Haruka Miyatake, Midori Natsume, Naomi Osakabe, Toshio Takizawa, Hideyuki Ito, Takashi Yoshida,
Tópico(s)Morinda citrifolia extract uses
ResumoPurification of polar fractions from cacao liquor extracts gave 17 phenolics including four new compounds. The new compounds were characterized as a C-glycosidic flavan, an O-glycoside of a dimeric and two O-glycosides of trimeric A-linked proanthocyanidins, on the basis of spectroscopic data. Isolated polyphenols showed inhibitory effects on nicotinamide adenine dinucleotide phosphate-dependent lipid peroxidation in microsomes and on the autoxidation of linoleic acid. These effects were attributed to the radical-scavenging activity in the peroxidation chain reactions, based on the findings that the cacao polyphenols effectively scavenged the 1,1-diphenyl-2-picrylhydrazyl radical.
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