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Chemistry and antioxidative activity of hot water extract of Japanese radish (daikon)
Author(s) -
Katsuzaki Hirotaka,
Miyahara Yoshiyuki,
Ota Masnobu,
Imai Kunio,
Komiya Takashi
Publication year - 2004
Publication title -
biofactors
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.204
H-Index - 94
eISSN - 1872-8081
pISSN - 0951-6433
DOI - 10.1002/biof.552210142
Subject(s) - tryptophan , chemistry , antioxidant , food science , microsome , biochemistry , amino acid , enzyme
The comparison of antioxidative activity between the hot water extract and ambient water extract of Japanese radish (daikon) was carried out. The activity of the hot water extract was higher than that of the ambient water extract. One of the antioxidants was isolated as L‐tryptophan that should no change in its amount that was determined between the hot water extract and ambient water extract. Moreover, tryptophan changed to 5‐hydroxy tryptophan in the rat liver microsome model. This phenomenon may show that tryptophan is changed to another antioxidant in the body.