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Rathnam Parvathy,Smitha Mohanlal,Chithra Pushpan,Antony Helen,Ananthasankaran Jayalekshmy 한국식품과학회 2014 Food Science and Biotechnology Vol.23 No.5
Polar and non-polar extracts of Njavara yellowrice (NYr) and bran (NYb) were investigated for antioxidantactivity, chemical indices, anti-inflammatory effects, andbioactive compounds, of which the results were comparedbetween the 2 staple varieties Uma and Jaya. Methanolextracts of NYb showed significantly (p<0.05) higherantioxidant activity than other varieties with the IC50 valuesof 97 μg/mL (DPPH•) and 48 μg/mL (ABTS•+). NYbshowed a higher anti-inflammatory effect and higherchemical indices (6.36 mg, phenolic content; 1.44 mg,flavonoid content; 3.06 mg, proanthocyanidin content; and15.5 mg, phytate content per gram of dry weight of bran)than NYr and staple varieties. The content of bioactivecompounds, oryzanols (659 μg/mL) and tricin (24.58 mg/100 g bran), were higher in NYb than in other varieties. Evaluation of biological activities and quantification ofbioactive compounds of Njavara yellow are first pursuedherein to corroborate Njavara Ayurveda medicinal use.