Please use this identifier to cite or link to this item: http://scholarbank.nus.edu.sg/handle/10635/13981
Title: Potential for Ginkgo biloba as a functional food
Authors: GOH MEI LING, LENA
Keywords: Ginkgo biloba, Antioxidant capacity, Flavonoids, Simulated Digestion Process, Colchicine, Ginkgolic acid
Issue Date: 3-Jun-2004
Source: GOH MEI LING, LENA (2004-06-03). Potential for Ginkgo biloba as a functional food. ScholarBank@NUS Repository.
Abstract: <p align="justify">This study investigated the chemical composition and antioxidant capacity (AOC) of <em>Ginkgo biloba</em>. The various parts of the plants (leaves and nuts) as well as commercial preparations based on these have been examined and the factors that affect their AOC have been identified. A range of analytical techniques including GCMS, HPLC and Capillary Electrophoresis have been used to identify and quantify some of the important compounds responsible for the AOC. In addition a simulated digestion process was applied to determine the effect on the forms of the various flavonoid compounds present and if these were changed by the process and had their ability to be absorbed, improved or otherwise. The safety aspects of Ginkgo products were also examined as regards their content of colchicine and ginkgolic acids (GAs). Finally the potential for Ginkgo based products as functional foods was investigated and a preliminary investigation of estrogenic activity carried out.
URI: http://scholarbank.nus.edu.sg/handle/10635/13981
Appears in Collections:Ph.D Theses (Open)

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