Proanthocyanidin and anthocyanins from the hulls and beards of red-kerneled rice and their antiglycation properties

Natsuki GanekoDepartment of Nutritional Science, Faculty of Health and Welfare Science, Okayama Prefectural University, Okayama, JapanView further author information

Nana KatoDepartment of Nutritional Science, Faculty of Health and Welfare Science, Okayama Prefectural University, Okayama, JapanView further author information

Saki WatanabeDepartment of Nutritional Science, Faculty of Health and Welfare Science, Okayama Prefectural University, Okayama, JapanView further author information

Februadi BastianDepartment of Nutritional Science, Faculty of Health and Welfare Science, Okayama Prefectural University, Okayama, JapanView further author information

Masateru MiyakeQuality Assurance Section, Quality Assurance Department, Headquarters for Product safety and Quality Assurance, Otsuka Pharmaceutical Co. Ltd., Tokushima, JapanView further author information

Hideyuki ItoDepartment of Nutritional Science, Faculty of Health and Welfare Science, Okayama Prefectural University, Okayama, JapanCorrespondence[email protected]
View further author information

Figures & data

Figure 1. The structures of compounds isolated from the hulls and beards of red-kerneled rice and the proanthocyanidin degradation products.

Table 1. Number (M_n) and weight (M_w) average molecular weights and polydispersity index (M_w/M_n) values of proanthocyanidin oligomers from several varieties of red-kerneled rice.

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Table 2. Inhibitory effects on AGE formation in HSA/glucose and fructose, and AGE-derived crosslink-cleaving activities, of proanthocyanidin oligomers from red-kerneled rice hull and of the beard extract.^a

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Proanthocyanidin and anthocyanins from the hulls and beards of red-kerneled rice and their antiglycation properties

Table 1. Number (M_n) and weight (M_w) average molecular weights and polydispersity index (M_w/M_n) values of proanthocyanidin oligomers from several varieties of red-kerneled rice.

Table 2. Inhibitory effects on AGE formation in HSA/glucose and fructose, and AGE-derived crosslink-cleaving activities, of proanthocyanidin oligomers from red-kerneled rice hull and of the beard extract.^a

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Proanthocyanidin and anthocyanins from the hulls and beards of red-kerneled rice and their antiglycation properties

Figures & data

Table 1. Number (Mn) and weight (Mw) average molecular weights and polydispersity index (Mw/Mn) values of proanthocyanidin oligomers from several varieties of red-kerneled rice.

Table 2. Inhibitory effects on AGE formation in HSA/glucose and fructose, and AGE-derived crosslink-cleaving activities, of proanthocyanidin oligomers from red-kerneled rice hull and of the beard extract.a

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Table 1. Number (M_n) and weight (M_w) average molecular weights and polydispersity index (M_w/M_n) values of proanthocyanidin oligomers from several varieties of red-kerneled rice.

Table 2. Inhibitory effects on AGE formation in HSA/glucose and fructose, and AGE-derived crosslink-cleaving activities, of proanthocyanidin oligomers from red-kerneled rice hull and of the beard extract.^a