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Tachioside, an Antioxidative Phenolic Glycoside from Bamboo Species  

Li, Ting (Department of Food Science and Nutrition, Biohealth Product research Center, Food Science Institute, and BK21 Smart Food & Drug Center, Inje University)
Park, Min-Hee (Korea Food Research Institute)
Kim, Mi-Jeong (Department of Food Science and Nutrition, Biohealth Product research Center, Food Science Institute, and BK21 Smart Food & Drug Center, Inje University)
Ryu, Bog-Mi (Department of Food Science and Nutrition, Biohealth Product research Center, Food Science Institute, and BK21 Smart Food & Drug Center, Inje University)
Kim, Myo-Jung (Department of Food Science and Nutrition, Biohealth Product research Center, Food Science Institute, and BK21 Smart Food & Drug Center, Inje University)
Moon, Gap-Soon (Department of Food Science and Nutrition, Biohealth Product research Center, Food Science Institute, and BK21 Smart Food & Drug Center, Inje University)
Publication Information
Food Science and Biotechnology / v.17, no.6, 2008 , pp. 1376-1378 More about this Journal
Abstract
Tachioside (4-hydroxy-3-methoxy-phenyl-1-O-glucoside), a known phenolic glycoside, was isolated from various bamboo species. The 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity and Trolox equivalent antioxidant capacity determined a significant antioxidant activity of tachioside which was comparable to L-ascorbic acid. Each culm and leaf extracts were tested and the culm of Phyllostachys bambusoides appeared to contain the highest amount of tachioside.
Keywords
tachioside; Phyllostachys bambusoides; bamboo culm; antioxidant activity; 4-hydroxy- 3-methoxy-phenyl-1-O-glucoside;
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