Identification of Pyrogallol in the Ethyl Acetate-Soluble Part of Coffee as the Main Contributor to Its Xanthine Oxidase Inhibitory Activity-Reference-Cited by-同舟云学术

Identification of Pyrogallol in the Ethyl Acetate-Soluble Part of Coffee as the Main Contributor to Its Xanthine Oxidase Inhibitory Activity

Published:2016-10-10 Issue:41 Volume:64 Page:7743-7749
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Honda Sari¹,Masuda Toshiya¹

Affiliation:

1. Graduate School of Human Life Science, Osaka City University, Osaka 558-8585, Japan

Funder

Japan Society for the Promotion of Science

Ajinomoto General Foods, Inc.

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.6b03339

Reference24 articles.

1. International Coffee Organization. Historical data [cited (2016, June 1]; available fromhttp://www.ico.org/historical/1990%20onwards/PDF/1a-total-production.pdf.

2. Coffee: biochemistry and potential impact on health

3. Coffee consumption and risk of incident gout in men: A prospective study

4. New insights into the epidemiology of gout

5. Japan Society of Gout and Nucleic Acid Metabolism. Guideline for the Management of Hyperuricemia and Gout,2nd digest ed.Medical Review:Osaka, Japan, 2009; pp4–6.

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