A
Anu Hopia
Researcher at University of Helsinki
Publications - 49
Citations - 8220
Anu Hopia is an academic researcher from University of Helsinki. The author has contributed to research in topics: Autoxidation & Lipid oxidation. The author has an hindex of 26, co-authored 44 publications receiving 7760 citations.
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Antioxidant activity of plant extracts containing phenolic compounds
Marja P Kähkönen,Anu Hopia,Heikki Vuorela,Jussi-Pekka Rauha,Kalevi Pihlaja,Tytti S. Kujala,Marina Heinonen +6 more
TL;DR: High activities were found in tree materials, especially in willow bark, spruce needles, pine bark and cork, and birch phloem, and in some medicinal plants including heather, bog-rosemary, willow herb, and meadowsweet and potato peel and beetroot peel extracts showed strong antioxidant effects.
Journal ArticleDOI
Antimicrobial effects of Finnish plant extracts containing flavonoids and other phenolic compounds
Jussi-Pekka Rauha,Susanna Remes,Marina Heinonen,Anu Hopia,Marja P Kähkönen,Tytti S. Kujala,Kalevi Pihlaja,Heikki Vuorela,Pia Vuorela +8 more
TL;DR: Flavone, quercetin and naringenin were effective in inhibiting the growth of the organisms and purple loosestrife was the most active plant extracts against gram-positive Staphylococcus aureus.
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Antimicrobial properties of phenolic compounds from berries
Riitta Puupponen-Pimiä,Liisa Nohynek,C. Meier,Marja P Kähkönen,Marina Heinonen,Anu Hopia,Kirsi-Marja Oksman-Caldentey +6 more
TL;DR: To investigate the antimicrobial properties of phenolic compounds present in Finnish berries against probiotic bacteria and other intestinal bacteria, including pathogenic species.
Journal ArticleDOI
Antioxidant Activity of Berry and Fruit Wines and Liquors.
TL;DR: The total phenolic content did not correlate with the antioxidant activity of the berry and fruit wines and liquors, therefore alleviating the importance of further characterization of the phenolic antioxidants present in berry or fruit wines.
Journal ArticleDOI
Investigation of plant extracts for the protection of processed foods against lipid oxidation. Comparison of antioxidant assays based on radical scavenging, lipid oxidation and analysis of the principal antioxidant compounds
Karin Schwarz,Grete Bertelsen,Lise R. Nissen,Peter T. Gardner,Marina Heinonen,Anu Hopia,Tuong Huynh-Ba,Pierre Lambelet,Donald B. McPhail,Leif H. Skibsted,Lilian Tijburg +10 more
TL;DR: In this paper, the authors evaluated the antioxidant activities of plant extracts from spices, coffee, tea, grape skin, and tomato peel slurry using a number of analytical methods including quantification of principal compounds.