摘要:
Provided are a process for producing purified anthocyanidin glucoside in which a rhamnose end of anthocyanidin rutinoside is cleaved using rhamnosidase to convert the anthocyanidin rutinoside component into anthocyanidin glucoside, the anthocyanidin glucoside component being then purified and isolated; or a crystalline anthocyanidin glucoside salt obtained by further crystallizing the purified anthocyanidin glucoside and a process for producing the same. Also provided are a process for producing purified anthocyanidin rutinoside in which a glucose end of anthocyanidin glucoside is cleaved using β-glucosidase to degrade and remove the end, the anthocyanidin rutinoside component being then purified and isolated; or a crystalline anthocyanidin rutinoside salt obtained by further crystallizing the purified anthocyanidin rutinoside and a process for producing the same.
摘要:
A method for purifying a red fruit extract containing anthocyanides wherein said extract is taken up with an aqueous solution, the aqueous solution is subsequently cooled to a homogeneous temperature below 15 °C, the permeate thus obtained after the aqueous extract has been filtered is charged onto a macro-cross-linked polymer resin, the resin is rinsed with demineralized water, the resin thus obtained is eluated with an alcool eluate solution, the eluate thus obtained is concentrated and dried.
摘要:
A method for purifying a red fruit extract containing anthocyanides wherein said extract is taken up with an aqueous solution, the aqueous solution is subsequently cooled to a homogeneous temperature below 15 °C, the permeate thus obtained after the aqueous extract has been filtered is charged onto a macro-cross-linked polymer resin, the resin is rinsed with demineralized water, the resin thus obtained is eluated with an alcool eluate solution, the eluate thus obtained is concentrated and dried.
摘要:
Provided are: an inhibitor of the formation of an advanced glycation end product (AGE) and aldose reductase for treating and preventing both various diseases relating to AGE formation, such as complications related to diabetes and various diseases relating to aldose reductase inhibition; pharmaceutical preparations, compositions, and food and drink that contain these active ingredients; and pharmaceutical preparations and foods prepared by blending compositions containing anthocyanin, because such anthocyanin obtained through condensation or extraction from raw plant materials or the like is useful as an inhibitor of AGE formation and aldose reductase.