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National Chung Hsing University Institutional Repository - NCHUIR > 農業暨自然資源學院 > 食品暨應用生物科技學系 > 依資料類型分類 > 期刊論文 >  Determination of total phenolic and flavonoid contents in selected fruits and vegetables, as well as their stimulatory effects on mouse splenocyte proliferation

Please use this identifier to cite or link to this item: http://nchuir.lib.nchu.edu.tw/handle/309270000/127079

標題: Determination of total phenolic and flavonoid contents in selected fruits and vegetables, as well as their stimulatory effects on mouse splenocyte proliferation
作者: Lin, Jin-Yuarn;Tang, Ching-Yin
Contributors: 國立中興大學食品暨應用生物科技學系
National Chung Hsing University,Department of Food Science and Biotechnology
Miao-zhen Luo
關鍵字: phenolics;flavonoids;splenocyte proliferation;strawberry;mulberry;red onion;bitter melon
日期: 2007
Issue Date: 2012-10-26 15:20:57 (UTC+8)
Publisher: ELSEVIER SCI LTD.
摘要: This study selected 13 fruits and vegetables to determine their total phenolic and flavonoid contents and their stimulatory effects on splenocyte proliferation from female BALB/c mice. The highest total phenolic content was observed in mulberry (1515.9 +/- 5.7 mg gallic acid equivalents (GAE)/100 g fresh matter (FM)) among four selected fruit species. The highest total phenolic content was observed in a variety of red onions (310.8 +/- 4.9 mg GAE/100 g FM) among nine selected vegetable species. The highest total flavonoid content was observed in mulberry (250.1 +/- 6.3 mg quercetin equivalents (QE)/100 g FM) among the selected fruits. The highest total flavonoid content was observed in ceylon spinach (133.1 +/- 26.2 mg QE/100 g FM) among the selected vegetables. The mulberry, strawberry and red onion demonstrated an immuno-modulatory potential via stimulating splenocyte proliferation. Bitter melon showed a significantly (P < 0.05) negative correlation with splenocyte proliferation. Their immuno-modulatory components are highly correlated with phenolics, including flavonoids. The total phenolic contents in all selected fruits and vegetables significantly correlated with splenocyte proliferation in vitro. (c) 2006 Elsevier Ltd. All rights reserved.
Relation: Food Chemistry, Volume 101, Issue 1, Page(s) 140-147.
Appears in Collections:[依資料類型分類] 期刊論文
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