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Bioscience, Biotechnology, and Biochemistry Volume 78, 2014 - Issue 12
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Food & Nutrition Science

Identification of crypto- and neochlorogenic lactones as potent xanthine oxidase inhibitors in roasted coffee beans

Sari HondaGraduate School of Integrated Arts and Sciences, University of Tokushima, Tokushima, Japan
,
Yukari MiuraGraduate School of Integrated Arts and Sciences, University of Tokushima, Tokushima, Japan
,
Akiko MasudaFaculty of Human Life Science, Shikoku University, Tokushima, Japan
&
Toshiya MasudaGraduate School of Integrated Arts and Sciences, University of Tokushima, Tokushima, JapanCorrespondence[email protected]
Pages 2110-2116 | Received 05 Jun 2014, Accepted 09 Jul 2014, Published online: 15 Aug 2014

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Arshad Mehmood, Lei Zhao, Chengtao Wang, Muhammad Nadeem, Ali Raza, Nawazish Ali & Amjad Abbas Shah. (2019) Management of hyperuricemia through dietary polyphenols as a natural medicament: A comprehensive review. Critical Reviews in Food Science and Nutrition 59:9, pages 1433-1455.
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Yuya Fukuyama, Kayo Hidaka, Akiko Masuda & Toshiya Masuda. (2018) Novel Xanthine Oxidase (XO) inhibitory phenylindanes produced by thermal reaction of caffeic acid. Bioscience, Biotechnology, and Biochemistry 82:10, pages 1825-1828.
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Articles from other publishers (12)

Yi-Ching Wu, Ping-Chung Kuo, Wen-Ying Chen & Jason T. C. Tzen. (2023) Reduction of the Plasma Uric Acid Level in Potassium Oxoate-Induced Hyperuricemic Rats by Heat-Concentrated Prunus mume Fruit Extract Containing Three Chlorogenic Acid Isomers. Compounds 3:1, pages 169-179.
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Asuka Taniguchi, Karin Okubo, Akiko Masuda, Kazumi Kameda & Toshiya Masuda. (2023) Identification of a xanthine oxidase inhibitor in barley tea (Mugi-Cha) and its contribution to the inhibitory activity of barley tea. Food Science and Technology Research 29:6, pages 509-519.
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Nastaran Moussavi, Hasina Azizullah, Karl E. Malterud, Kari T. Inngjerdingen & Helle Wangensteen. (2022) Immunomodulating polyphenols from Sideritis scardica. Journal of Functional Foods 96, pages 105197.
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Xin Li, Weili Jin, Wenkai Zhang & Guodong Zheng. (2022) The inhibitory kinetics and mechanism of quercetin-3-O-rhamnoside and chlorogenic acid derived from Smilax china L. EtOAc fraction on xanthine oxidase. International Journal of Biological Macromolecules 213, pages 447-455.
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Jun Li, Yuhong Gong, Jinwei Li & Liuping Fan. (2022) In vitro inhibitory effects of polyphenols from Tartary buckwheat on xanthine oxidase: Identification, inhibitory activity, and action mechanism. Food Chemistry 379, pages 132100.
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Toshiya Masuda, Yuya Fukuyama, Sayaka Doi, Akiko Masuda, Shinichiro Kurosawa & Shigeyoshi Fujii. (2019) Effects of Temperature on the Composition and Xanthine Oxidase Inhibitory Activities of Caffeic Acid Roasting Products. Journal of Agricultural and Food Chemistry 67:32, pages 8977-8985.
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Gelila Asamenew, Heon-Woong Kim, Min-Ki Lee, Seon-Hye Lee, Suji Lee, Youn-Soo Cha, Sang Hoon Lee, Seon Mi Yoo & Jung-Bong Kim. (2019) Comprehensive characterization of hydroxycinnamoyl derivatives in green and roasted coffee beans: A new group of methyl hydroxycinnamoyl quinate. Food Chemistry: X 2, pages 100033.
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Sari Honda, Yuya Fukuyama, Hisashi Nishiwaki, Akiko Masuda & Toshiya Masuda. (2017) Conversion to purpurogallin, a key step in the mechanism of the potent xanthine oxidase inhibitory activity of pyrogallol. Free Radical Biology and Medicine 106, pages 228-235.
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Alexandros Priftis, Konstantinos Papikinos, Marina Koukoulanaki, Efthalia Kerasioti, Dimitrios Stagos, Konstantinos Konstantinopoulos, Demetrios A. Spandidos, Marianthi Kermenidou, Spyros Karakitsios, Dimosthenis Sarigiannis, Aristides M. Tsatsakis & Demetrios Kouretas. (2017) Development of an assay to assess genotoxicity by particulate matter extract. Molecular Medicine Reports 15:4, pages 1738-1746.
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Andrzej L. Dawidowicz & Rafal Typek. (2016) Transformation of chlorogenic acids during the coffee beans roasting process. European Food Research and Technology 243:3, pages 379-390.
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Sari Honda & Toshiya Masuda. (2016) Identification of Pyrogallol in the Ethyl Acetate-Soluble Part of Coffee as the Main Contributor to Its Xanthine Oxidase Inhibitory Activity. Journal of Agricultural and Food Chemistry 64:41, pages 7743-7749.
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Eric Yarnell. (2016) Herbs for Gout. Alternative and Complementary Therapies 22:5, pages 218-225.
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