Comparison of in vivo and in vitro antioxidative parameters for eleven food factors

Hiroko P. Indo; Ikuo Nakanishi; Kei Ohkubo; Hsiu Chuan Yen; Minako Nyui; Sushma Manda; Ken Ichiro Matsumoto; Kiyoshi Fukuhara; Kazunori Anzai; Nobuo Ikota; Hirofumi Matsui; Yukiko Minamiyama; Akira Nakajima; Hiroshi Ichikawa; Shunichi Fukuzumi; Toshihiko Ozawa; Chiaki Mukai; Hideyuki J. Majima

doi:10.1039/c3ra22686g

Comparison of in vivo and in vitro antioxidative parameters for eleven food factors

Hiroko P. Indo, Ikuo Nakanishi, Kei Ohkubo, Hsiu Chuan Yen, Minako Nyui, Sushma Manda, Ken Ichiro Matsumoto, Kiyoshi Fukuhara, Kazunori Anzai, Nobuo Ikota, Hirofumi Matsui, Yukiko Minamiyama, Akira Nakajima, Hiroshi Ichikawa, Shunichi Fukuzumi, Toshihiko Ozawa, Chiaki Mukai, Hideyuki J. Majima

Department of Chemistry & Nanoscience

Research output: Contribution to journal › Article › peer-review

6 Scopus citations

Abstract

In vivo antioxidative activity assays against reactive oxygen species generated in mitochondria, together with in vitro two radical-scavenging assays, electrochemical measurements, and theoretical calculations of ionization potentials (IP), were carried out for eleven food factors. Lycopene, with the smallest IP value, showed the highest anti-apoptotic activity.

Original language	English
Pages (from-to)	4535-4538
Number of pages	4
Journal	RSC Advances
Volume	3
Issue number	14
DOIs	https://doi.org/10.1039/c3ra22686g
State	Published - 14 Apr 2013

Access to Document

10.1039/c3ra22686g

Cite this

Indo, H. P., Nakanishi, I., Ohkubo, K., Yen, H. C., Nyui, M., Manda, S., Matsumoto, K. I., Fukuhara, K., Anzai, K., Ikota, N., Matsui, H., Minamiyama, Y., Nakajima, A., Ichikawa, H., Fukuzumi, S., Ozawa, T., Mukai, C., & Majima, H. J. (2013). Comparison of in vivo and in vitro antioxidative parameters for eleven food factors. RSC Advances, 3(14), 4535-4538. https://doi.org/10.1039/c3ra22686g

@article{13f9015e57c647368a24ee7dedb8f201,

title = "Comparison of in vivo and in vitro antioxidative parameters for eleven food factors",

abstract = "In vivo antioxidative activity assays against reactive oxygen species generated in mitochondria, together with in vitro two radical-scavenging assays, electrochemical measurements, and theoretical calculations of ionization potentials (IP), were carried out for eleven food factors. Lycopene, with the smallest IP value, showed the highest anti-apoptotic activity.",

author = "Indo, {Hiroko P.} and Ikuo Nakanishi and Kei Ohkubo and Yen, {Hsiu Chuan} and Minako Nyui and Sushma Manda and Matsumoto, {Ken Ichiro} and Kiyoshi Fukuhara and Kazunori Anzai and Nobuo Ikota and Hirofumi Matsui and Yukiko Minamiyama and Akira Nakajima and Hiroshi Ichikawa and Shunichi Fukuzumi and Toshihiko Ozawa and Chiaki Mukai and Majima, {Hideyuki J.}",

year = "2013",

month = apr,

day = "14",

doi = "10.1039/c3ra22686g",

language = "English",

volume = "3",

pages = "4535--4538",

journal = "RSC Advances",

issn = "2046-2069",

publisher = "Royal Society of Chemistry",

number = "14",

}

Indo, HP, Nakanishi, I, Ohkubo, K, Yen, HC, Nyui, M, Manda, S, Matsumoto, KI, Fukuhara, K, Anzai, K, Ikota, N, Matsui, H, Minamiyama, Y, Nakajima, A, Ichikawa, H, Fukuzumi, S, Ozawa, T, Mukai, C & Majima, HJ 2013, 'Comparison of in vivo and in vitro antioxidative parameters for eleven food factors', RSC Advances, vol. 3, no. 14, pp. 4535-4538. https://doi.org/10.1039/c3ra22686g

TY - JOUR

T1 - Comparison of in vivo and in vitro antioxidative parameters for eleven food factors

AU - Indo, Hiroko P.

AU - Nakanishi, Ikuo

AU - Ohkubo, Kei

AU - Yen, Hsiu Chuan

AU - Nyui, Minako

AU - Manda, Sushma

AU - Matsumoto, Ken Ichiro

AU - Fukuhara, Kiyoshi

AU - Anzai, Kazunori

AU - Ikota, Nobuo

AU - Matsui, Hirofumi

AU - Minamiyama, Yukiko

AU - Nakajima, Akira

AU - Ichikawa, Hiroshi

AU - Fukuzumi, Shunichi

AU - Ozawa, Toshihiko

AU - Mukai, Chiaki

AU - Majima, Hideyuki J.

PY - 2013/4/14

Y1 - 2013/4/14

N2 - In vivo antioxidative activity assays against reactive oxygen species generated in mitochondria, together with in vitro two radical-scavenging assays, electrochemical measurements, and theoretical calculations of ionization potentials (IP), were carried out for eleven food factors. Lycopene, with the smallest IP value, showed the highest anti-apoptotic activity.

AB - In vivo antioxidative activity assays against reactive oxygen species generated in mitochondria, together with in vitro two radical-scavenging assays, electrochemical measurements, and theoretical calculations of ionization potentials (IP), were carried out for eleven food factors. Lycopene, with the smallest IP value, showed the highest anti-apoptotic activity.

UR - http://www.scopus.com/inward/record.url?scp=84875038075&partnerID=8YFLogxK

U2 - 10.1039/c3ra22686g

DO - 10.1039/c3ra22686g

M3 - Article

AN - SCOPUS:84875038075

SN - 2046-2069

VL - 3

SP - 4535

EP - 4538

JO - RSC Advances

JF - RSC Advances

IS - 14

ER -

Comparison of in vivo and in vitro antioxidative parameters for eleven food factors

Abstract

Access to Document

Fingerprint

Cite this