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Biosci Biotechnol Biochem. 2004 Dec;68(12):2616-8.

Anti-oxidative compounds in barley tea.

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  • 1Faculty of Agriculture, Shizuoka University, 836 Ohya, Shizuoka 422-8529, Japan. acheto@agr.shizuoka.ac.jp

Abstract

Five phenolic compounds, p-hydroxyacetophenone, 5,7-dihydroxychromone, naringenin, quercetin, and iso-americanol A, were found first time in the barley tea, together with the known compounds, p-hydroxybenzaldehyde, 3,4-dihydroxybenzaldehyde, p-hydroxybenzoic acid, vanillic acid, and p-coumaric acid. The anti-oxidative properties were evaluated by measuring their peroxynitrite-scavenging activities. Among these compounds, 3,4-dihydroxybenzaldehyde, p-coumaric acid, quercetin, and isoamericanol A showed stronger activities than that of BHT (butylated hydroxytoluene) at 400 microM.

PMID:
15618635
[PubMed - indexed for MEDLINE]
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