Enrichment of caffeic acid in peanut sprouts and evaluation of its in vitro effectiveness against oxidative stress-induced erythrocyte hemolysis
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- 作者：Guang Wanga ; Zhuogui Leia ; Qing Zhongb ; Wenjia Wua ; Hong Zhanga ; Tian Mina ; Hui Wua ; fehwu@scut.edu.cn" class="auth_mail" title="E-mail the corresponding author ; Furao Laia ; felai@scut.edu.cn" class="auth_mail" title="E-mail the corresponding author
- 关键词：Caffeic acid ; Peanut sprout ; Erythrocyte ; Oxidative hemolysis ; Antioxidant
- 刊名：Food Chemistry
- 出版年：2017
- 出版时间：15 February 2017
- 年：2017
- 卷：217
- 期：Complete
- 页码：332-341
- 全文大小：2865 K
文摘
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Peanut sprouts, a potential functional food, could greatly enrich phenolic acids.
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As the main phenolic acid in peanut sprouts, caffeic acid was extracted and purified.
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Caffeic acid significantly protected erythrocytes from AAPH-induced hemolysis.
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Caffeic acid maintained the normal metabolism of the erythrocytic redox system.