Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Experiment Videos

Anti-oxidative compounds in barley tea.

Hideo Etoh1, Kazushi Murakami, Tokiyasu Yogoh

  • 1Faculty of Agriculture, Shizuoka University, 836 Ohya, Shizuoka 422-8529, Japan. acheto@agr.shizuoka.ac.jp

Bioscience, Biotechnology, and Biochemistry
|December 25, 2004
PubMed
Summary

Barley tea contains novel phenolic compounds with potent antioxidant properties. Several compounds, including 3,4-dihydroxybenzaldehyde and quercetin, demonstrated superior peroxynitrite-scavenging activity compared to butylated hydroxytoluene.

Related Concept Videos

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by
Same author

Synovial histopathology in rheumatoid arthritis treated with biological disease-modifying antirheumatic drugs: an analysis of 1593 surgical specimens using the Rooney score.

EULAR rheumatology open·2026
Same author

Total Wrist Arthrodesis Using a Wrist Fusion Rod for the Dislocated Rheumatoid Wrist.

Journal of hand surgery global online·2026
Same author

Ferroaxial Order of the Monolayer Ice in Martyite.

Journal of the American Chemical Society·2026
Same author

The Association Between Serum Immunoglobulin G Titers Against Porphyromonas gingivalis and Chronic Kidney Disease in Patients With Rheumatoid Arthritis and Periodontitis: A Retrospective Cohort Study.

Clinical and experimental dental research·2026
Same author

Fate of Pomeranchuk effect in ultrahigh magnetic fields.

Nature communications·2026
Same author

Subchondral bone strength of the metacarpal head and its related factors in patients with rheumatoid arthritis.

Scientific reports·2025

Area of Science:

  • Food Chemistry
  • Pharmacology
  • Natural Products

Background:

  • Barley tea is a popular beverage with potential health benefits.
  • Phenolic compounds are known for their antioxidant properties.
  • Identifying bioactive compounds in traditional beverages is crucial for understanding their efficacy.

Purpose of the Study:

  • To identify and quantify phenolic compounds in barley tea.
  • To evaluate the antioxidant capacity of identified compounds.
  • To compare the efficacy of these compounds against a known antioxidant, butylated hydroxytoluene (BHT).

Main Methods:

  • High-performance liquid chromatography (HPLC) was used for compound identification.
  • Spectrophotometric methods were employed to assess peroxynitrite-scavenging activity.

Related Experiment Videos

  • Antioxidant activity was measured at a concentration of 400 microM.

    • Main Results:

    • Five new phenolic compounds were identified in barley tea: p-hydroxyacetophenone, 5,7-dihydroxychromone, naringenin, quercetin, and iso-americanol A.
    • Known compounds such as p-hydroxybenzaldehyde, 3,4-dihydroxybenzaldehyde, p-hydroxybenzoic acid, vanillic acid, and p-coumaric acid were also detected.
    • 3,4-dihydroxybenzaldehyde, p-coumaric acid, quercetin, and isoamericanol A exhibited stronger peroxynitrite-scavenging activity than BHT.

    Conclusions:

    • Barley tea is a rich source of diverse phenolic compounds, including novel ones.
    • Several phenolic compounds in barley tea possess significant antioxidant properties.
    • These findings suggest barley tea and its constituents may offer health benefits due to their antioxidant potential.