dicaffeoylquinic acid/potato

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The In Vitro Antioxidant Activity and Inhibition of Intracellular Reactive Oxygen Species of Sweet Potato Leaf Polyphenols.

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The in vitro antioxidant activity and inhibition of intracellular reactive oxygen species (ROS) of the total and individual phenolic compounds from Yuzi No. 7 sweet potato leaves were investigated in this study. Sweet potato leaf polyphenols possessed significantly higher antioxidant activity than

Plant-growth regulators alter phytochemical constituents and pharmaceutical quality in Sweet potato (Ipomoea batatas L.).

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BACKGROUND Sweet potato (Ipomoea batatas L.) is one of the most important consumed crops in many parts of the world because of its economic importance and content of health-promoting phytochemicals. METHODS With the sweet potato (Ipomoea batatas L.) as our model, we investigated the exogenous

Isolation and identification of colourless caffeoyl compounds in purple sweet potato by HPLC-DAD-ESI/MS and their antioxidant activities.

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More than 10 red anthocyanins and related glucosides have been isolated and identified from purple sweet potato (Ipomoea batatas, Ayamurasaki) in the recent decades. This paper reports the isolation of colourless caffeoyl compounds from purple sweet potato using AB-8 macroresin absorption and

Caffeoylquinic Acids Generated In Vitro in a High-Anthocyanin-Accumulating Sweet potato Cell Line.

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Accumulation of phenolic compounds has been monitored in a suspension culture of anthocyanin-accumulating sweet potato cell line grown under the conditions of modified Murashige and Skoog high-anthocyanin production medium (APM) over a period of 24 days. Tissue samples extracted with 15% acetic acid

Studies on chlorogenic Acid biosynthesis in sweet potato root tissue in special reference to the isolation of a chlorogenic Acid intermediate.

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Marked polyphenol production takes place in root tissue of sweet potato, Ipomoea batatas Lam. cv. Norin 1, in response to slicing. A possible intermediate, tentatively termed compound V, of chlorogenic acid biosynthesis was isolated from the root tissue administrated with t-cinnamic acid-2-(14)C.

Turnover and metabolism of chlorogenic Acid in xanthium leaves and potato tubers.

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The active turnover of chlorogenic acid (3-caffeoylquinic acid(3)), a major phenolic component of Xanthium leaves and potato tuber disks, has been demonstrated in these tissues. Pulse-labelling experiments with radioactive l-phenylalanine and trans-cinnamic acid as well as direct feeding experiments

Increases in Phenolic, Fatty Acid, and Phytosterol Contents and Anticancer Activities of Sweet Potato after Fermentation by Lactobacillus acidophilus.

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Phenolic, fatty acid, and phytosterol contents in sweet potato (SP) fermented by Lactobacillus acidophilus were evaluated and compared with those of raw and boiled SPs. The differences in the profiles and levels of phenolics between the raw and boiled SPs were not as significant as the differences

Antioxidant content and activity in leaves and petioles of six sweet potato (Ipomoea batatas L.) and antioxidant properties of blanched leaves.

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This study was conducted to compare antioxidant contents and antioxidative activities in the leaves and petioles of six sweet potato varieties, namely Danjami, Hayanmi, Hogammi, Jinyulmi, Poongwonmi, and Yeonjami. Total amount of phenolic acids was highest

Chemical Characterization and Antioxidant Properties of Ethanolic Extract and Its Fractions from Sweet Potato (Ipomoea batatas L.) Leaves.

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Sweet potato (Ipomoea batatas L.) leaf is a natural source of phenolic compounds with strong antioxidant activity and potential utility as an antioxidant. The aim of this study was to evaluate the polyphenol composition and antioxidant activities of ethanol extracts and their various

[Occurrence of chlorogenic acids in potatoes].

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Ten varieties of potato cultivated under the same conditions were analyzed for the occurrence of chlorogenic acids by high performance liquid chromatography. 3-O-caffeoylquinic acid (n-chlorogenic acid) is the predominant compound with 22-71 ppm, (on average of 41 ppm) depending on variety.

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