Trace element water improves the antioxidant activity of buckwheat (Fagopyrum esculentum Moench) sprouts.
Resource
J. Agri. Food Chem.,55(22),8934-0
Journal
Journal of Agricultural and Food Chemistry
Pages
8934-8940
Date Issued
2007-08
Date
2007-08
Author(s)
Abstract
Buckwheat (Fagopyrum esculentum Moench) was grown in trace element water (TEW) (100, 200, 300, 400, and 500 ppm) and deionized water (DIW) to evaluate whether the beneficial effects of trace elements on the antioxidant activity could be accomplished with the supplement of TEW. At 300 ppm, TEW significantly increased the Cu, Zn, Mn, and Fe contents in buckwheat sprout but not the Se content. However, the levels of rutin, isoorientin, vitexin, and isovitexin did not differ between buckwheat sprouts grown in TEW and DIW. The ethanolic extract from buckwheat sprout grown in 300 ppm of TEW showed higher ferrous ion chelating activity and inhibitory activity toward lipid peroxidation than that grown in DIW. The extract in the TEW group also enhanced intracellular superoxide dismutase activity and lowered reactive oxygen species and superoxide anion in the human Hep G2 cell. It was concluded that TEW could increase the antioxidant activities of buckwheat sprouts.
SDGs
Type
journal article
File(s)![Thumbnail Image]()
Loading...
Name
2007_Trace-element-water-improves-the-antioxidant-activity-of-buckwheat-(Fagopyrum-esculentum-Moench)-sprouts.pdf
Size
306.76 KB
Format
Adobe PDF
Checksum
(MD5):a0d5a14a2fbf72215848b488fd3ac13a