Antioxidative and Anti-Glycation Activity of Garcinol from Garcinia indica Fruit Rind

The study authors: Fumio Yamaguchi, Toshiaki Ariga, Yoshihiro Yoshimura, Hiroyuki Nakazawa.

Research and Development Division, Kikkoman Corporation, Noda 399, Noda-shi, Chiba Pref. 278-0037, Japan, and Department of Analytical Chemistry, Faculty of Pharmaceutical Science, Hoshi University, Ebara 2-4-41, Shinagawa-ku, Tokyo 142-8501, Japan

The results of research on "Antioxidative and Anti-Glycation Activity of Garcinol from Garcinia indica Fruit Rind" conducted by Fumio Yamaguchi, Toshiaki Ariga, Yoshihiro Yoshimura, Hiroyuki Nakazawa (American Chemical Society - J. Agric. Food Chem. (2000, 48 (2), pp 180–185)).

Antioxidative and Anti-Glycation Activity of Garcinol from Garcinia indica Fruit Rind

Garcinol, a polyisoprenylated benzophenone derivative, was purified from Garcinia indica fruit rind, and its antioxidative activity, chelating activity, free radical scavenging activity, and anti-glycation activity were studied.

Garcinol exhibited moderate antioxidative activity in the micellar linoleic acid peroxidation system and also exhibited chelating activity at almost the same level as citrate. It also showed nearly 3 times greater DPPH (1,1-diphenyl-2-picrylhydrazyl) free radical scavenging activity than dl-α-tocopherol by weight in aqueous ethanol solution. In a phenazine methosulfate/NADH−nitroblue tetrazolium system, garcinol exhibited superoxide anion scavenging activity and suppressed protein glycation in a bovine serum albumin/fructose system. Thus, garcinol might be beneficial as a potent antioxidant and a glycation inhibitor under specified conditions.


The complete study "Antioxidative and Anti-Glycation Activity of Garcinol from Garcinia indica Fruit Rind" (Fumio Yamaguchi, Toshiaki Ariga, Yoshihiro Yoshimura, Hiroyuki Nakazawa) in pdf file format:



The original text taken from a:

http://pubs.acs.org/doi/abs/10.1021/jf990845y

American Chemical Society - J. Agric. Food Chem. (2000, 48 (2), pp 180–185)


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