Dihydroasparagusic acid: antioxidant and tyrosinase inhibitory activities and improved synthesis

…, A Bianco, C Iannello, F Poli, F Antognoni

文献索引：Venditti, Alessandro; Mandrone, Manuela; Serrilli, Anna Maria; Bianco, Armandodoriano; Iannello, Carmelina; Poli, Ferruccio; Antognoni, Fabiana Journal of Agricultural and Food Chemistry, 2013 , vol. 61, # 28 p. 6848 - 6855

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被引用次数: 10

摘要

Dihydroasparagusic acid (DHAA) is the reduced form of asparagusic acid, a sulfur- containing flavor component produced by Asparagus plants. In this work, DHAA was synthetically produced by modifying some published protocols, and the synthesized molecule was tested in several in vitro assays (DPPH, ABTS, FRAP-ferrozine, BCB, deoxyribose assays) to evaluate its radical scavenging activity. Results show that DHAA is ...