Chemical profiles, antioxidant and anti-obesity effects of extract of Bambusa textilis McClure leaves

	Chemical profiles, antioxidant and anti-obesity effects of extract of Bambusa textilis McClure leaves
	Meng-Hua Liu; Chun-Hay Ko; Na Ma; Pei-Wen Tan; Wei-Ming Fu; Jing-Yu He
刊名	Journal of Functional Foods
	2016
英文摘要	Bambusa textilis McClure (Bambusoideae) is a valuable bamboo species widely distributed in southern China. The methanolic extract of B. textilis leaves was examined for its chemical and bioactive properties. As a result, 38 compounds, including organic acids, flavonoids and miscellaneous substances, were identified or tentatively characterised by UFLC-DAD-Q- TOF-MS. Thirteen polyphenols, considered as the most important components, were quantified using LC-MS/MS method. Moreover, the methanolic extract of B. textilis leaves had obvious antioxidant and anti-obesity activities in vivo in a high-fat diet rat model. It also had a sig- nificant antioxidant effect in 2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric reducing antioxidant power (FRAP) and inhibition of β-carotene bleaching assays in vitro. These results are useful for further research of B. textilis leaves that may be useful candidates for the development as a functional food ingredient in health-related industries.
收录类别	SCI
原文出处	http://www.sciencedirect.com/science/article/pii/S1756464616000669?np=y
语种	英语
内容类型	期刊论文
源URL	[http://ir.siat.ac.cn:8080/handle/172644/9759]
专题	深圳先进技术研究院_南沙所
作者单位	Journal of Functional Foods
推荐引用方式 GB/T 7714	Meng-Hua Liu,Chun-Hay Ko,Na Ma,et al. Chemical profiles, antioxidant and anti-obesity effects of extract of Bambusa textilis McClure leaves[J]. Journal of Functional Foods,2016.
APA	Meng-Hua Liu,Chun-Hay Ko,Na Ma,Pei-Wen Tan,Wei-Ming Fu,&Jing-Yu He.(2016).Chemical profiles, antioxidant and anti-obesity effects of extract of Bambusa textilis McClure leaves.Journal of Functional Foods.
MLA	Meng-Hua Liu,et al."Chemical profiles, antioxidant and anti-obesity effects of extract of Bambusa textilis McClure leaves".Journal of Functional Foods (2016).