Chemistry and antioxidative activity of hot water extract of Japanese radish (daikon)

The comparison of antioxidative activity between the hot water extract and ambient water extract of Japanese radish (daikon) was carried out. The activity of the hot water extract was higher than that of the ambient water extract. One of the antioxidants was isolated as L‐tryptophan that should no c...

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Bibliographic Details
Published in:BioFactors (Oxford) 2004, Vol.21 (1-4), p.211-214
Main Authors: Katsuzaki, Hirotaka, Miyahara, Yoshiyuki, Ota, Masnobu, Imai, Kunio, Komiya, Takashi
Format: Article
Language:English
Subjects:
5-Hydroxytryptophan - metabolism
Animals
antioxidant
Antioxidants - chemistry
Antioxidants - pharmacology
Japan
Japanese radish
Kinetics
Microsomes, Liver - drug effects
Microsomes, Liver - metabolism
Plant Extracts - pharmacology
Raphanus
Rats
tryptophan
Tryptophan - metabolism
Vegetables - chemistry
Water
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Summary:The comparison of antioxidative activity between the hot water extract and ambient water extract of Japanese radish (daikon) was carried out. The activity of the hot water extract was higher than that of the ambient water extract. One of the antioxidants was isolated as L‐tryptophan that should no change in its amount that was determined between the hot water extract and ambient water extract. Moreover, tryptophan changed to 5‐hydroxy tryptophan in the rat liver microsome model. This phenomenon may show that tryptophan is changed to another antioxidant in the body.
ISSN:0951-6433
1872-8081
DOI:10.1002/biof.552210142