Effect of heat treatment on the antioxidative and antigenotoxic activity of extracts from persimmon (Diospyros kaki L.) peel

Bioscience, Biotechnology, and Biochemistry
So-Young KimSeung-Cheol Lee

Abstract

Heat treatment of persimmon peel (PP) increased the antioxidative activity of the 70% ethanolic extract (EE) and water extract (WE) from PP. EE and WE both prevented H2O2-induced DNA damage to human peripheral lymphocytes. The antioxidative and antigenotoxic activities of the PP extracts were significantly affected by heating.

References

Mar 1, 1988·Experimental Cell Research·N P SinghE L Schneider
May 16, 2003·Phytotherapy Research : PTR·Masami KawaseJoseph Molnár
Jul 10, 2003·Journal of Agricultural and Food Chemistry·Seung-Cheol LeeD U Ahn
May 27, 2004·Journal of Agricultural and Food Chemistry·Seok-Moon JeongSeung-Cheol Lee

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Citations

Mar 14, 2009·Journal of Oleo Science·Satomi FukaiMasato Nomura
Dec 27, 2019·Critical Reviews in Food Science and Nutrition·Jong-Bang EunSeung-Hee Nam
Sep 29, 2018·Food Science and Biotechnology·Ji-Hyeong ChoDong-Hyun Shin
Feb 15, 2013·Journal of Agricultural and Food Chemistry·Noura M S EidJeremy P E Spencer

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