publication . Research . 2013

Comparison of Antioxidative Activity among Different Types of Hibiscus

Uezu, Eiko; Fu, Churan; Kyan, Chie; Nago, Chihiro; 上江洲, 榮子; 付, 楚然; 喜屋武,千 恵; 名護, ちひろ;
Open Access English
  • Published: 29 Mar 2013 Journal: 国際琉球沖縄論集 = International Review of Ryukyuan and Okinawan Studies, issue 2, pages 163-167 (issn: 2186-7933, Copyright policy)
  • Publisher: 琉球大学国際沖縄研究所
Increased longevity among the population of Okinawa has led to considerable international interest in the role that the local diet and custom might play in this phenomenon. The research has indicated that flowers used for the food have potential health benefit. To explore their value as functional foods, the antioxidative properties of Hibiscus rosa-sinensis, which is the most common flower in Okinawa, was evaluated. The antioxidative activity of three types of the flower-red, orange, and yellow-was assessed using a DPPH method. The antioxidative activity was found to be highest in the red flowers and lowest in the orange flowers, while the yellow flowers displa...
Medical Subject Headings: food and beveragesfungi
Download from
Research . 2013
Provider: JAIRO
Powered by OpenAIRE Open Research Graph
Any information missing or wrong?Report an Issue