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trans-Resveratrol contents of Peanut Seeds Depend onVarieties and Processing Methods

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참고문헌 (28)

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  2. Chan, M. M, "Antimicrobial effect of resveratrol on dermatophytes and bacterial pathogens of the skin", 63, pp.99~104 (2002)
  3. Cho, "Chemical Composition in the various plant typesof peanut", pp.576~580 (1993)
  4. Chung, I. M, "Tissue specific and inducible expression of resveratrol synthase gene in peanut plants", 12(3), pp.353~359 (2001)
  5. Duh, P. D, "Changes in antioxidant activity and components of methanolic extracts of peanut hulls irradiated with ultraviolet light", 54, pp.127~131 (1995)
  6. Duh, "Extraction andidentification of an antioxidative component from peanut hulls Journal of American Oil Chemistry Society 69", pp.814~818 (1992)
  7. Rolfs, "Actionof ultraviolet-C on stilbene formation in callus of Arachishypogaea", pp.25~159 29 (1983)
  8. Ingham, "6'-Trihydroxystilbene as a phytoalexinfrom ground nuts", pp.1791~1793 (1976)
  9. Jang, M, "Cancer chemopreventive activity of resveratrol, a natural product derived from grapes", 275, pp.218~220 (1997)
  10. Jeandet, P, "Effects of enological practices on the resveratrol isomer content of wine", 41, pp.521~523 (1995)
  11. Kashiwada, Y, "Studies on rhubarb (Rhei rhizoma). XIV. Stilbene glucosides", 36, pp.1545~1549 (1998)
  12. Keen, "The isolation of phytoalexins from germinatingseeds of Cicer arietinum", pp.91~65 92 (1975)
  13. Keen, "New stilbene phytoalexinsfrom American cultivars of A", pp.1794~1795 (1976)
  14. Plant Pathol, "Disease resistance of Vitis spp and theproduction of the stress metabolites resveratrol", pp.213~216 (1981)
  15. Lanz, "Differential regulationof genes for resveratrol synthase in cell cultures of Arachishypogaea L", pp.169~181 175 (1990)
  16. Lee, M. J, "trans-Resveratrol content of varieties and growth period in peanut", 48(6), pp.429~433 (2003)
  17. Lotan, "composition and specificity of the anti-T lectionform peanut Journal of Biology Chemistry250", da(n and n), pp.8518~8523 (1975)
  18. Mattivi, F, "Isolation, characterization, and evolution in red wine vinification of resveratrol monomers", 43, pp.1820~1823 (1995)
  19. Park, M. R, "Tocopherol content and composition in peanut. Fig. 5. Typical HPLC chromatogram of the solid phase extracted peanut samples according to processing method (recorded at 308 ㎚): Arrows indicate the peak of trans-resveratrol", 20(6), pp.558~562 (2007)
  20. Raiber, S, "Molecular and enzymatic characterization of two stilbene synthases from Eastern white pine (Pinus strobus): A single Agr", His difference determines the activity and the pH dependence of the enzymes, 1995, pp.361, 299~302
  21. Romero-perez, A. I, "Method for the quantitative extraction of resveratrol and piceid isomers in grape berry skins: Effect of powdery mildew on the stilbene content", 49, pp.210~215 (2001)
  22. Romero-Perez, A. I, "Resveratrol and piceid as varietal markers of white wines", 44, pp.1975~1978 (1996)
  23. Sanders, T. H, "Occurrence of resveratrol in edible peanuts", 48, pp.1243~1246 (2000)
  24. A, "Purification and properties of astilbene synthase from induced cell suspension cultures ofpeanut", pp.6806~6811 (1984)
  25. I, "Concentration of thephytoalexin reveratrol in wine Vanillin content in boiled peanuts", e(l), pp.49 3725~52 3727
  26. Sobolev V. S, "trans-Resveratrol content in commercial peanuts and peanut products", 47, pp.1435~1439 (1999)
  27. Martin, "Colining and molecular analysis of structural genesinvolved in flavonoid and stilbene biosynthesis in grape", spari, pp.743~745 (1994)
  28. Wee, J. H, "Identification of 3-methoxy-4-hydroxybenzoic acid and 4-hydrocybenzoic acid with antioxidative and antimicrobial activity from Arachis hypogaea shell", 15(5), pp.464~468 (2000)

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