Food Science and Technology Research
Online ISSN : 1881-3984
Print ISSN : 1344-6606
ISSN-L : 1344-6606
Original papers
Antioxidant and DNA Damage Prevention Activities of the Edible Parts of Gnetum gnemon and Their Changes upon Heat Treatment
Martha SANTOSOYuko NAKAClement ANGKAWIDJAJATomoko YAMAGUCHITeruyoshi MATOBAHitoshi TAKAMURA
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JOURNALS FREE ACCESS

2010 Volume 16 Issue 6 Pages 549-556

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Abstract

In this paper we report on the antioxidant components and activities of the edible parts of Gnetum gnemon (young and mature leaves, seed skin and endosperm), as well as their ability to inhibit DNA damage. Since Gnetum gnemon is usually consumed daily as a boiled vegetable, we also measured the effect of boiling on the antioxidant components and activities. The mature leaves contain the greatest levels of antioxidant components, followed by the young leaves. Accordingly, the mature and young leaves possess the highest antioxidant component and DNA damage prevention activities. However, the endosperm also has significant activity in ORAC, peroxyl radical-scavenging activity and DNA damage prevention activity at higher concentrations. Boiling decreased the amount of antioxidant components as well as the antioxidant activities in all edible parts examined, except for the seed skin. The results presented here indicate that the edible parts of G. gnemon are a potential source of natural antioxidants and can be beneficial, consumed as a daily vegetable or processed into an extract for use as a food additive.

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© 2010 by Japanese Society for Food Science and Technology
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