Journal of Food Science · 1993 · 722 citations · 22 references
Natural SciencesChemistryFood ScienceFood ChemistryOrganic ChemistryStructure-activity RelationshipsAntioxidant DefenseFood AntioxidantsRedox ChemistryRedox ProcessesRedox ReactionsStructure-activity Relationship AnalysisAntioxidant FractionationAntioxidant MetabolitesAntioxidant Natural ProductsAntioxidantsBenzene Ring ReplacementDietary AntioxidantsNatural AntioxidantsPlant Extract Antioxidants
ABSTRACT The nonvolatile fraction of the dichloromethane extract of ginger rhizomes exhibited a strong antioxidative activity using linoleic acid as the substrate in ethanol‐phosphate buffer solution. The fraction was purified by chromatographic techniques to provide five gingerol related compounds and eight diarylheptanoids. Among them, 12 compounds exhibited higher activity than α‐tocopherol. The activity was probably dependent upon side chain structures and substitution patterns on the benzene ring.
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