Comparison of in vivo and in vitro antioxidative parameters for eleven food factors

Hiroko P. Indo; Ikuo Nakanishi; Kei Ohkubo; Hsiu Chuan Yen; Minako Nyui; Sushma Manda; Ken Ichiro Matsumoto; Kiyoshi Fukuhara; Kazunori Anzai; Nobuo Ikota; Hirofumi Matsui; Yukiko Minamiyama; Akira Nakajima; Hiroshi Ichikawa; Shunichi Fukuzumi; Toshihiko Ozawa; Chiaki Mukai; Hideyuki J. Majima

doi:10.1039/c3ra22686g

Comparison of in vivo and in vitro antioxidative parameters for eleven food factors

Hiroko P. Indo
, Ikuo Nakanishi^*
, Kei Ohkubo
, Hsiu Chuan Yen
, Minako Nyui
, Sushma Manda
, Ken Ichiro Matsumoto
, Kiyoshi Fukuhara
, Kazunori Anzai
, Nobuo Ikota
, Hirofumi Matsui
, Yukiko Minamiyama
, Akira Nakajima
, Hiroshi Ichikawa
, Shunichi Fukuzumi
, Toshihiko Ozawa
, Chiaki Mukai
, Hideyuki J. Majima

^*此作品的通信作者

醫學生物技術暨檢驗學系(含學碩博士班)

Kagoshima University
National Institutes for Quantum Science and Technology
The University of Osaka
National Institute of Health Sciences Tokyo
Nihon Pharmaceutical University
Shujitsu University
University of Tsukuba
Kyoto Prefectural University
University of Miyazaki
Doshisha University
Ewha Womans University
Yokohama University of Pharmacy
Japan Aerospace Exploration Agency

研究成果: 期刊稿件 › 文章 › 同行評審

6 引文斯高帕斯（Scopus）

摘要

In vivo antioxidative activity assays against reactive oxygen species generated in mitochondria, together with in vitro two radical-scavenging assays, electrochemical measurements, and theoretical calculations of ionization potentials (IP), were carried out for eleven food factors. Lycopene, with the smallest IP value, showed the highest anti-apoptotic activity.

原文	英語
頁（從 - 到）	4535-4538
頁數	4
期刊	RSC Advances
卷	3
發行號	14
DOIs	https://doi.org/10.1039/c3ra22686g
出版狀態	已出版 - 14 04 2013

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10.1039/c3ra22686g

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Indo, H. P., Nakanishi, I., Ohkubo, K., Yen, H. C., Nyui, M., Manda, S., Matsumoto, K. I., Fukuhara, K., Anzai, K., Ikota, N., Matsui, H., Minamiyama, Y., Nakajima, A., Ichikawa, H., Fukuzumi, S., Ozawa, T., Mukai, C., & Majima, H. J. (2013). Comparison of in vivo and in vitro antioxidative parameters for eleven food factors. RSC Advances, 3(14), 4535-4538. https://doi.org/10.1039/c3ra22686g

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abstract = "In vivo antioxidative activity assays against reactive oxygen species generated in mitochondria, together with in vitro two radical-scavenging assays, electrochemical measurements, and theoretical calculations of ionization potentials (IP), were carried out for eleven food factors. Lycopene, with the smallest IP value, showed the highest anti-apoptotic activity.",

author = "Indo, \{Hiroko P.\} and Ikuo Nakanishi and Kei Ohkubo and Yen, \{Hsiu Chuan\} and Minako Nyui and Sushma Manda and Matsumoto, \{Ken Ichiro\} and Kiyoshi Fukuhara and Kazunori Anzai and Nobuo Ikota and Hirofumi Matsui and Yukiko Minamiyama and Akira Nakajima and Hiroshi Ichikawa and Shunichi Fukuzumi and Toshihiko Ozawa and Chiaki Mukai and Majima, \{Hideyuki J.\}",

year = "2013",

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doi = "10.1039/c3ra22686g",

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Indo, HP, Nakanishi, I, Ohkubo, K, Yen, HC, Nyui, M, Manda, S, Matsumoto, KI, Fukuhara, K, Anzai, K, Ikota, N, Matsui, H, Minamiyama, Y, Nakajima, A, Ichikawa, H, Fukuzumi, S, Ozawa, T, Mukai, C & Majima, HJ 2013, 'Comparison of in vivo and in vitro antioxidative parameters for eleven food factors', RSC Advances, 卷 3, 編號 14, 頁 4535-4538. https://doi.org/10.1039/c3ra22686g

TY - JOUR

T1 - Comparison of in vivo and in vitro antioxidative parameters for eleven food factors

AU - Indo, Hiroko P.

AU - Nakanishi, Ikuo

AU - Ohkubo, Kei

AU - Yen, Hsiu Chuan

AU - Nyui, Minako

AU - Manda, Sushma

AU - Matsumoto, Ken Ichiro

AU - Fukuhara, Kiyoshi

AU - Anzai, Kazunori

AU - Ikota, Nobuo

AU - Matsui, Hirofumi

AU - Minamiyama, Yukiko

AU - Nakajima, Akira

AU - Ichikawa, Hiroshi

AU - Fukuzumi, Shunichi

AU - Ozawa, Toshihiko

AU - Mukai, Chiaki

AU - Majima, Hideyuki J.

PY - 2013/4/14

Y1 - 2013/4/14

N2 - In vivo antioxidative activity assays against reactive oxygen species generated in mitochondria, together with in vitro two radical-scavenging assays, electrochemical measurements, and theoretical calculations of ionization potentials (IP), were carried out for eleven food factors. Lycopene, with the smallest IP value, showed the highest anti-apoptotic activity.

AB - In vivo antioxidative activity assays against reactive oxygen species generated in mitochondria, together with in vitro two radical-scavenging assays, electrochemical measurements, and theoretical calculations of ionization potentials (IP), were carried out for eleven food factors. Lycopene, with the smallest IP value, showed the highest anti-apoptotic activity.

UR - https://www.scopus.com/pages/publications/84875038075

U2 - 10.1039/c3ra22686g

DO - 10.1039/c3ra22686g

M3 - 文章

AN - SCOPUS:84875038075

SN - 2046-2069

VL - 3

SP - 4535

EP - 4538

JO - RSC Advances

JF - RSC Advances

IS - 14

ER -

Comparison of in vivo and in vitro antioxidative parameters for eleven food factors

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