花环菊（Chrysanthemum coronarium L.）中抗氧化剂的稳定性和生物利用度。

Stability and bioavailability of antioxidants in garland (Chrysanthemum coronarium L.).

作者信息

Takenaka M, Nagata T, Yoshida M

机构信息

National Food Research Institute, Ministry of Agriculture, Forestry, and Fisheries, Tsukuba, Ibaraki, Japan.

出版信息

Biosci Biotechnol Biochem. 2000 Dec;64(12):2689-91. doi: 10.1271/bbb.64.2689.

DOI:10.1271/bbb.64.2689

PMID:11210137

Abstract

The stability and bioavailability of the major antioxidants in garland (Chrysanthemum coronarium L.), chlorogenic acid, 3,5-dicaffeoylquinic acid and 4-succinyl-3,5-dicaffeoylquinic acid, were investigated together with caffeic acid. These compounds were stable in artificial digestive juice, but more than 90% of them disappeared from plasma within 30 min after intravenous injection into rats. When they were orally administered, only caffeic acid could be detected.

摘要

对茼蒿（茼蒿菊）中的主要抗氧化剂绿原酸、3,5-二咖啡酰奎宁酸和4-琥珀酰-3,5-二咖啡酰奎宁酸以及咖啡酸的稳定性和生物利用度进行了研究。这些化合物在人工消化液中稳定，但在静脉注射到大鼠体内后30分钟内，其中90%以上从血浆中消失。当口服给药时，只能检测到咖啡酸。