Composition and serum antioxidation of the main flavonoids from fermented vine tea (Ampelopsis grossedentata)

Ampelopsis grossedentata (vine tea) contains the highest amount of flavonoids in plant resources, and has been developed as a functional tea in recent years in China. Dihydromyricetin is the main flavonoid in vine tea. Vine tea is produced by natural process of fermentation. However, there have been...
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Autor*in:	Xiao J. Zheng [verfasserIn] Hao Xiao [verfasserIn] Zhi Zeng [verfasserIn] Zi W. Sun [verfasserIn] Can Lei [verfasserIn] Jing Z. Dong [verfasserIn] Ying Wang [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2014

Schlagwörter:	Fermented A. grossedentata Flavonoids composition Serum antioxidation

Übergeordnetes Werk:	In: Journal of Functional Foods - Elsevier, 2021, 9(2014), Seite 290-294
Übergeordnetes Werk:	volume:9 ; year:2014 ; pages:290-294

Links:	Link aufrufen Link aufrufen Link aufrufen Journal toc

DOI / URN:	10.1016/j.jff.2014.04.028

Katalog-ID:	DOAJ058708243

Internformat


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520			\|a Ampelopsis grossedentata (vine tea) contains the highest amount of flavonoids in plant resources, and has been developed as a functional tea in recent years in China. Dihydromyricetin is the main flavonoid in vine tea. Vine tea is produced by natural process of fermentation. However, there have been no reports about the composition of flavonoids in fermented vine tea. In this study, the flavonoids of naturally fermented vine tea were identified as 3-dihydroxyquercetin, dihydromyricetin, isodihydromyricetin, myricetin-3-rahmnose and myricetin. Dihydromyricetin was the main flavonoid in fermented vine tea. Reductive levels of rat serum against DPPH reached the highest at fourth hour after administration with dihydromyricetin at 100 mg/kg and decreased after fourth hour. Compared to dihydromyricetin, the total flavonoids showed the same time dependence but with a higher antioxidation activity.
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912			\|a GBV_ILN_230
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912			\|a GBV_ILN_602
912			\|a GBV_ILN_702
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912			\|a GBV_ILN_2470
912			\|a GBV_ILN_2507
912			\|a GBV_ILN_2522
912			\|a GBV_ILN_4035
912			\|a GBV_ILN_4037
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912			\|a GBV_ILN_4126
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publishDate	2014
allfields	10.1016/j.jff.2014.04.028 doi (DE-627)DOAJ058708243 (DE-599)DOAJc102c3c1b9f243fdb7ffbf9589f15c2f DE-627 ger DE-627 rakwb eng TX341-641 Xiao J. Zheng verfasserin aut Composition and serum antioxidation of the main flavonoids from fermented vine tea (Ampelopsis grossedentata) 2014 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Ampelopsis grossedentata (vine tea) contains the highest amount of flavonoids in plant resources, and has been developed as a functional tea in recent years in China. Dihydromyricetin is the main flavonoid in vine tea. Vine tea is produced by natural process of fermentation. However, there have been no reports about the composition of flavonoids in fermented vine tea. In this study, the flavonoids of naturally fermented vine tea were identified as 3-dihydroxyquercetin, dihydromyricetin, isodihydromyricetin, myricetin-3-rahmnose and myricetin. Dihydromyricetin was the main flavonoid in fermented vine tea. Reductive levels of rat serum against DPPH reached the highest at fourth hour after administration with dihydromyricetin at 100 mg/kg and decreased after fourth hour. Compared to dihydromyricetin, the total flavonoids showed the same time dependence but with a higher antioxidation activity. Fermented A. grossedentata Flavonoids composition Serum antioxidation Nutrition. Foods and food supply Hao Xiao verfasserin aut Zhi Zeng verfasserin aut Zi W. Sun verfasserin aut Can Lei verfasserin aut Jing Z. Dong verfasserin aut Ying Wang verfasserin aut In Journal of Functional Foods Elsevier, 2021 9(2014), Seite 290-294 (DE-627)587138432 (DE-600)2467241-5 22149414 nnns volume:9 year:2014 pages:290-294 https://doi.org/10.1016/j.jff.2014.04.028 kostenfrei https://doaj.org/article/c102c3c1b9f243fdb7ffbf9589f15c2f kostenfrei http://www.sciencedirect.com/science/article/pii/S1756464614001698 kostenfrei https://doaj.org/toc/1756-4646 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_150 GBV_ILN_151 GBV_ILN_165 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 AR 9 2014 290-294
spelling	10.1016/j.jff.2014.04.028 doi (DE-627)DOAJ058708243 (DE-599)DOAJc102c3c1b9f243fdb7ffbf9589f15c2f DE-627 ger DE-627 rakwb eng TX341-641 Xiao J. Zheng verfasserin aut Composition and serum antioxidation of the main flavonoids from fermented vine tea (Ampelopsis grossedentata) 2014 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Ampelopsis grossedentata (vine tea) contains the highest amount of flavonoids in plant resources, and has been developed as a functional tea in recent years in China. Dihydromyricetin is the main flavonoid in vine tea. Vine tea is produced by natural process of fermentation. However, there have been no reports about the composition of flavonoids in fermented vine tea. In this study, the flavonoids of naturally fermented vine tea were identified as 3-dihydroxyquercetin, dihydromyricetin, isodihydromyricetin, myricetin-3-rahmnose and myricetin. Dihydromyricetin was the main flavonoid in fermented vine tea. Reductive levels of rat serum against DPPH reached the highest at fourth hour after administration with dihydromyricetin at 100 mg/kg and decreased after fourth hour. Compared to dihydromyricetin, the total flavonoids showed the same time dependence but with a higher antioxidation activity. Fermented A. grossedentata Flavonoids composition Serum antioxidation Nutrition. Foods and food supply Hao Xiao verfasserin aut Zhi Zeng verfasserin aut Zi W. Sun verfasserin aut Can Lei verfasserin aut Jing Z. Dong verfasserin aut Ying Wang verfasserin aut In Journal of Functional Foods Elsevier, 2021 9(2014), Seite 290-294 (DE-627)587138432 (DE-600)2467241-5 22149414 nnns volume:9 year:2014 pages:290-294 https://doi.org/10.1016/j.jff.2014.04.028 kostenfrei https://doaj.org/article/c102c3c1b9f243fdb7ffbf9589f15c2f kostenfrei http://www.sciencedirect.com/science/article/pii/S1756464614001698 kostenfrei https://doaj.org/toc/1756-4646 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_150 GBV_ILN_151 GBV_ILN_165 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 AR 9 2014 290-294
allfields_unstemmed	10.1016/j.jff.2014.04.028 doi (DE-627)DOAJ058708243 (DE-599)DOAJc102c3c1b9f243fdb7ffbf9589f15c2f DE-627 ger DE-627 rakwb eng TX341-641 Xiao J. Zheng verfasserin aut Composition and serum antioxidation of the main flavonoids from fermented vine tea (Ampelopsis grossedentata) 2014 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Ampelopsis grossedentata (vine tea) contains the highest amount of flavonoids in plant resources, and has been developed as a functional tea in recent years in China. Dihydromyricetin is the main flavonoid in vine tea. Vine tea is produced by natural process of fermentation. However, there have been no reports about the composition of flavonoids in fermented vine tea. In this study, the flavonoids of naturally fermented vine tea were identified as 3-dihydroxyquercetin, dihydromyricetin, isodihydromyricetin, myricetin-3-rahmnose and myricetin. Dihydromyricetin was the main flavonoid in fermented vine tea. Reductive levels of rat serum against DPPH reached the highest at fourth hour after administration with dihydromyricetin at 100 mg/kg and decreased after fourth hour. Compared to dihydromyricetin, the total flavonoids showed the same time dependence but with a higher antioxidation activity. Fermented A. grossedentata Flavonoids composition Serum antioxidation Nutrition. Foods and food supply Hao Xiao verfasserin aut Zhi Zeng verfasserin aut Zi W. Sun verfasserin aut Can Lei verfasserin aut Jing Z. Dong verfasserin aut Ying Wang verfasserin aut In Journal of Functional Foods Elsevier, 2021 9(2014), Seite 290-294 (DE-627)587138432 (DE-600)2467241-5 22149414 nnns volume:9 year:2014 pages:290-294 https://doi.org/10.1016/j.jff.2014.04.028 kostenfrei https://doaj.org/article/c102c3c1b9f243fdb7ffbf9589f15c2f kostenfrei http://www.sciencedirect.com/science/article/pii/S1756464614001698 kostenfrei https://doaj.org/toc/1756-4646 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_150 GBV_ILN_151 GBV_ILN_165 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 AR 9 2014 290-294
allfieldsGer	10.1016/j.jff.2014.04.028 doi (DE-627)DOAJ058708243 (DE-599)DOAJc102c3c1b9f243fdb7ffbf9589f15c2f DE-627 ger DE-627 rakwb eng TX341-641 Xiao J. Zheng verfasserin aut Composition and serum antioxidation of the main flavonoids from fermented vine tea (Ampelopsis grossedentata) 2014 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Ampelopsis grossedentata (vine tea) contains the highest amount of flavonoids in plant resources, and has been developed as a functional tea in recent years in China. Dihydromyricetin is the main flavonoid in vine tea. Vine tea is produced by natural process of fermentation. However, there have been no reports about the composition of flavonoids in fermented vine tea. In this study, the flavonoids of naturally fermented vine tea were identified as 3-dihydroxyquercetin, dihydromyricetin, isodihydromyricetin, myricetin-3-rahmnose and myricetin. Dihydromyricetin was the main flavonoid in fermented vine tea. Reductive levels of rat serum against DPPH reached the highest at fourth hour after administration with dihydromyricetin at 100 mg/kg and decreased after fourth hour. Compared to dihydromyricetin, the total flavonoids showed the same time dependence but with a higher antioxidation activity. Fermented A. grossedentata Flavonoids composition Serum antioxidation Nutrition. Foods and food supply Hao Xiao verfasserin aut Zhi Zeng verfasserin aut Zi W. Sun verfasserin aut Can Lei verfasserin aut Jing Z. Dong verfasserin aut Ying Wang verfasserin aut In Journal of Functional Foods Elsevier, 2021 9(2014), Seite 290-294 (DE-627)587138432 (DE-600)2467241-5 22149414 nnns volume:9 year:2014 pages:290-294 https://doi.org/10.1016/j.jff.2014.04.028 kostenfrei https://doaj.org/article/c102c3c1b9f243fdb7ffbf9589f15c2f kostenfrei http://www.sciencedirect.com/science/article/pii/S1756464614001698 kostenfrei https://doaj.org/toc/1756-4646 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_150 GBV_ILN_151 GBV_ILN_165 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 AR 9 2014 290-294
allfieldsSound	10.1016/j.jff.2014.04.028 doi (DE-627)DOAJ058708243 (DE-599)DOAJc102c3c1b9f243fdb7ffbf9589f15c2f DE-627 ger DE-627 rakwb eng TX341-641 Xiao J. Zheng verfasserin aut Composition and serum antioxidation of the main flavonoids from fermented vine tea (Ampelopsis grossedentata) 2014 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Ampelopsis grossedentata (vine tea) contains the highest amount of flavonoids in plant resources, and has been developed as a functional tea in recent years in China. Dihydromyricetin is the main flavonoid in vine tea. Vine tea is produced by natural process of fermentation. However, there have been no reports about the composition of flavonoids in fermented vine tea. In this study, the flavonoids of naturally fermented vine tea were identified as 3-dihydroxyquercetin, dihydromyricetin, isodihydromyricetin, myricetin-3-rahmnose and myricetin. Dihydromyricetin was the main flavonoid in fermented vine tea. Reductive levels of rat serum against DPPH reached the highest at fourth hour after administration with dihydromyricetin at 100 mg/kg and decreased after fourth hour. Compared to dihydromyricetin, the total flavonoids showed the same time dependence but with a higher antioxidation activity. Fermented A. grossedentata Flavonoids composition Serum antioxidation Nutrition. Foods and food supply Hao Xiao verfasserin aut Zhi Zeng verfasserin aut Zi W. Sun verfasserin aut Can Lei verfasserin aut Jing Z. Dong verfasserin aut Ying Wang verfasserin aut In Journal of Functional Foods Elsevier, 2021 9(2014), Seite 290-294 (DE-627)587138432 (DE-600)2467241-5 22149414 nnns volume:9 year:2014 pages:290-294 https://doi.org/10.1016/j.jff.2014.04.028 kostenfrei https://doaj.org/article/c102c3c1b9f243fdb7ffbf9589f15c2f kostenfrei http://www.sciencedirect.com/science/article/pii/S1756464614001698 kostenfrei https://doaj.org/toc/1756-4646 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_150 GBV_ILN_151 GBV_ILN_165 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 AR 9 2014 290-294
language	English
source	In Journal of Functional Foods 9(2014), Seite 290-294 volume:9 year:2014 pages:290-294
sourceStr	In Journal of Functional Foods 9(2014), Seite 290-294 volume:9 year:2014 pages:290-294
format_phy_str_mv	Article
institution	findex.gbv.de
topic_facet	Fermented A. grossedentata Flavonoids composition Serum antioxidation Nutrition. Foods and food supply
isfreeaccess_bool	true
container_title	Journal of Functional Foods
authorswithroles_txt_mv	Xiao J. Zheng @@aut@@ Hao Xiao @@aut@@ Zhi Zeng @@aut@@ Zi W. Sun @@aut@@ Can Lei @@aut@@ Jing Z. Dong @@aut@@ Ying Wang @@aut@@
publishDateDaySort_date	2014-01-01T00:00:00Z
hierarchy_top_id	587138432
id	DOAJ058708243
language_de	englisch
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callnumber-first	T - Technology
author	Xiao J. Zheng
spellingShingle	Xiao J. Zheng misc TX341-641 misc Fermented A. grossedentata misc Flavonoids composition misc Serum antioxidation misc Nutrition. Foods and food supply Composition and serum antioxidation of the main flavonoids from fermented vine tea (Ampelopsis grossedentata)
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topic_title	TX341-641 Composition and serum antioxidation of the main flavonoids from fermented vine tea (Ampelopsis grossedentata) Fermented A. grossedentata Flavonoids composition Serum antioxidation
topic	misc TX341-641 misc Fermented A. grossedentata misc Flavonoids composition misc Serum antioxidation misc Nutrition. Foods and food supply
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title	Composition and serum antioxidation of the main flavonoids from fermented vine tea (Ampelopsis grossedentata)
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title_full	Composition and serum antioxidation of the main flavonoids from fermented vine tea (Ampelopsis grossedentata)
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title_sort	composition and serum antioxidation of the main flavonoids from fermented vine tea (ampelopsis grossedentata)
callnumber	TX341-641
title_auth	Composition and serum antioxidation of the main flavonoids from fermented vine tea (Ampelopsis grossedentata)
abstract	Ampelopsis grossedentata (vine tea) contains the highest amount of flavonoids in plant resources, and has been developed as a functional tea in recent years in China. Dihydromyricetin is the main flavonoid in vine tea. Vine tea is produced by natural process of fermentation. However, there have been no reports about the composition of flavonoids in fermented vine tea. In this study, the flavonoids of naturally fermented vine tea were identified as 3-dihydroxyquercetin, dihydromyricetin, isodihydromyricetin, myricetin-3-rahmnose and myricetin. Dihydromyricetin was the main flavonoid in fermented vine tea. Reductive levels of rat serum against DPPH reached the highest at fourth hour after administration with dihydromyricetin at 100 mg/kg and decreased after fourth hour. Compared to dihydromyricetin, the total flavonoids showed the same time dependence but with a higher antioxidation activity.
abstractGer	Ampelopsis grossedentata (vine tea) contains the highest amount of flavonoids in plant resources, and has been developed as a functional tea in recent years in China. Dihydromyricetin is the main flavonoid in vine tea. Vine tea is produced by natural process of fermentation. However, there have been no reports about the composition of flavonoids in fermented vine tea. In this study, the flavonoids of naturally fermented vine tea were identified as 3-dihydroxyquercetin, dihydromyricetin, isodihydromyricetin, myricetin-3-rahmnose and myricetin. Dihydromyricetin was the main flavonoid in fermented vine tea. Reductive levels of rat serum against DPPH reached the highest at fourth hour after administration with dihydromyricetin at 100 mg/kg and decreased after fourth hour. Compared to dihydromyricetin, the total flavonoids showed the same time dependence but with a higher antioxidation activity.
abstract_unstemmed	Ampelopsis grossedentata (vine tea) contains the highest amount of flavonoids in plant resources, and has been developed as a functional tea in recent years in China. Dihydromyricetin is the main flavonoid in vine tea. Vine tea is produced by natural process of fermentation. However, there have been no reports about the composition of flavonoids in fermented vine tea. In this study, the flavonoids of naturally fermented vine tea were identified as 3-dihydroxyquercetin, dihydromyricetin, isodihydromyricetin, myricetin-3-rahmnose and myricetin. Dihydromyricetin was the main flavonoid in fermented vine tea. Reductive levels of rat serum against DPPH reached the highest at fourth hour after administration with dihydromyricetin at 100 mg/kg and decreased after fourth hour. Compared to dihydromyricetin, the total flavonoids showed the same time dependence but with a higher antioxidation activity.
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title_short	Composition and serum antioxidation of the main flavonoids from fermented vine tea (Ampelopsis grossedentata)
url	https://doi.org/10.1016/j.jff.2014.04.028 https://doaj.org/article/c102c3c1b9f243fdb7ffbf9589f15c2f http://www.sciencedirect.com/science/article/pii/S1756464614001698 https://doaj.org/toc/1756-4646
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up_date	2024-07-03T19:37:53.603Z
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Composition and serum antioxidation of the main flavonoids from fermented vine tea (Ampelopsis grossedentata)

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