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Free radical-scavenging and inhibition of nitric oxide production by four grades of pine mushroom (Tricholoma matsutake Sing.)
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| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Lim, Hyun-Woo | - |
| dc.contributor.author | Yoon, Jung-Hye | - |
| dc.contributor.author | Kim, Young-Suk | - |
| dc.contributor.author | Lee, Min-Won | - |
| dc.contributor.author | Park, So-Young | - |
| dc.contributor.author | Choi, Hyung-Kyoon | - |
| dc.date.available | 2019-05-30T06:37:50Z | - |
| dc.date.issued | 2007 | - |
| dc.identifier.issn | 0308-8146 | - |
| dc.identifier.issn | 1873-7072 | - |
| dc.identifier.uri | https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/24215 | - |
| dc.description.abstract | Fractions from methanol extracts of four grades of pine mushroom (Tricholoma matsutake Sing.) were evaluated for their free radical-scavenging and inhibition of nitric oxide production, and the underlying mechanisms were elucidated. The fractions from first-grade pine mushroom exhibited the highest degree of free radical-scavenging and inhibition of nitric oxide production among the various grades of mushroom tested, and free radical-scavenging and inhibition of nitric oxide production by the second-, third-,. and fourth-grade mushroom fractions were successively lower. The degree of free radical-scavenging by each fraction decreased in the order ethyl acetate > butanol > diethyl ether > water. Inhibition of nitric oxide production by each fraction decreased in the order ethyl acetate > butanol > water. The ethyl acetate and butanol fractions of methanol-extracted pine mushroom samples exhibited potential anti-oxidative and anti-inflammatory effects that might be attributable to phenolics or flavonoids. (c) 2006 Elsevier Ltd. All rights reserved. | - |
| dc.format.extent | 6 | - |
| dc.language | 영어 | - |
| dc.language.iso | ENG | - |
| dc.publisher | ELSEVIER SCI LTD | - |
| dc.title | Free radical-scavenging and inhibition of nitric oxide production by four grades of pine mushroom (Tricholoma matsutake Sing.) | - |
| dc.type | Article | - |
| dc.identifier.doi | 10.1016/j.foodchem.2006.10.046 | - |
| dc.identifier.bibliographicCitation | FOOD CHEMISTRY, v.103, no.4, pp 1337 - 1342 | - |
| dc.description.isOpenAccess | N | - |
| dc.identifier.wosid | 000246024400035 | - |
| dc.identifier.scopusid | 2-s2.0-33947512384 | - |
| dc.citation.endPage | 1342 | - |
| dc.citation.number | 4 | - |
| dc.citation.startPage | 1337 | - |
| dc.citation.title | FOOD CHEMISTRY | - |
| dc.citation.volume | 103 | - |
| dc.type.docType | Article | - |
| dc.publisher.location | 영국 | - |
| dc.subject.keywordAuthor | pine mushroom | - |
| dc.subject.keywordAuthor | Tricholoma matsutake Sing. | - |
| dc.subject.keywordAuthor | radical-scavenging activity | - |
| dc.subject.keywordAuthor | inhibition of nitric oxide production | - |
| dc.subject.keywordAuthor | total phenolic content | - |
| dc.subject.keywordAuthor | total flavonoid content | - |
| dc.subject.keywordPlus | ANTIOXIDANT PROPERTIES | - |
| dc.subject.keywordPlus | TOTAL PHENOLICS | - |
| dc.subject.keywordPlus | METHANOLIC EXTRACTS | - |
| dc.subject.keywordPlus | EDIBLE MUSHROOMS | - |
| dc.relation.journalResearchArea | Chemistry | - |
| dc.relation.journalResearchArea | Food Science & Technology | - |
| dc.relation.journalResearchArea | Nutrition & Dietetics | - |
| dc.relation.journalWebOfScienceCategory | Chemistry, Applied | - |
| dc.relation.journalWebOfScienceCategory | Food Science & Technology | - |
| dc.relation.journalWebOfScienceCategory | Nutrition & Dietetics | - |
| dc.description.journalRegisteredClass | scie | - |
| dc.description.journalRegisteredClass | scopus | - |
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