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Antioxidative activities of wasabi (Eutrema wasabi Maxim.) leaf, stem and root extracts


Antioxidative activities of wasabi (Eutrema wasabi Maxim.) leaf, stem and root extracts



Nippon Eiyo Shokuryo Gakkaishi = Journal of the Japanese Society of Nutrition and Food Science 48(3): 236-238



DOI: 10.4327/jsnfs.48.236

The antioxidative activities of extracts of roots, stems and leaves of E. wasabi were evaluated. The stem extract exhibited strong activity when tested by the TBA method using deoxyribose as the substrate, whereas the HPTLC assay using linolenic acid as the substrate indicated that the activity of the leaf extract was greater than those of the stem and root extracts. All 3 extracts showed strong hydroxyl radical scavenging activity when tested by the ESR method.

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Accession: 002565445

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