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Neuroprotective effect of cocoa flavonoids on in vitro oxidative stress

✍ Scribed by Emma Ramiro-Puig; Gemma Casadesús; Hyoung-gon Lee; Xiongwei Zhu; Andrew McShea; George Perry; Francisco J. Pérez-Cano; Mark A. Smith; Margarida Castell

Publisher: Springer
Year: 2008
Tongue: English
Weight: 44 KB
Volume: 48
Category: Article
ISSN: 1436-6207
DOI: 10.1007/s00394-008-0766-z

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## Abstract Unsaponifiable matter (UM) was prepared from rice bran using __n__‐hexane extraction followed by removal of its fatty acid methyl ester with supercritical CO~2~ under heat‐stable conditions. The UM was made up of 1% of vitamin E isomers, 28% of γ‐oryzanol and 71% of uncharacterized comp