Journal ArticleDOI
Antioxidant activity and phenolic compounds in 32 selected herbs
TLDR
In this paper, the total equivalent antioxidant capacities (TEAC) and phenolic contents of 32 spices extracts from 21 botanical families grown in Poland were investigated using a Folin-Ciocalteu assay.About:
This article is published in Food Chemistry.The article was published on 2007-01-01. It has received 1656 citations till now. The article focuses on the topics: ABTS & Trolox.read more
Citations
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Natural antioxidants: sources, compounds, mechanisms of action, and potential applications
TL;DR: An overview of natural antioxidants, their mechanisms of action, and potential applications can be found in this article, where the authors provide an overview of the potential applications of these natural antioxidants.
Journal ArticleDOI
A review of the dietary flavonoid, kaempferol on human health and cancer chemoprevention
Allen Y. Chen,Yi Charlie Chen +1 more
TL;DR: The aim of this review is to synthesize information concerning the extraction of kaempferol, as well as to provide insights into the molecular basis of its potential chemo-preventative activities, with an emphasis on its ability to control intracellular signaling cascades that regulate the aforementioned processes.
Journal ArticleDOI
Evaluation of antioxidant activity, total phenols and phenolic compounds in thyme (Thymus vulgaris L.), sage (Salvia officinalis L.), and marjoram (Origanum majorana L.) extracts
TL;DR: In this article, the antioxidant properties and total phenolic of different extracting solvents of thyme, sage, and marjoram were examined using the stable 2,2-diphenyl-1-picrylhydrazyl-hydrate (DPPH) free radical scavenging method and Folin-Ciocalteu method, respectively.
Journal ArticleDOI
Flavones: Food Sources, Bioavailability, Metabolism, and Bioactivity
TL;DR: The major sources of flavones and their concentrations in food and beverages are reviewed, comparing differences between species and the effects of glycosylation on bioavailability.
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Recent Trends in the Use of Natural Antioxidants for Meat and Meat Products
TL;DR: A review of the current trends in the use of antioxidants from natural sources, for potential applications in meat and meat products is provided in this paper, along with current studies related to this area to provide in-depth information to readers.
References
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Journal ArticleDOI
Antioxidant activity applying an improved ABTS radical cation decolorization assay.
Roberta Re,Nicoletta Pellegrini,Anna R. Proteggente,Ananth S. Pannala,Min Yang,Catherine Rice-Evans +5 more
TL;DR: A method for the screening of antioxidant activity is reported as a decolorization assay applicable to both lipophilic and hydrophilic antioxidants, including flavonoids, hydroxycinnamates, carotenoids, and plasma antioxidants.
Journal ArticleDOI
The ferric reducing ability of plasma (FRAP) as a measure of 'antioxidant power' : the FRAP assay
TL;DR: The FRAP assay offers a putative index of antioxidant, or reducing, potential of biological fluids within the technological reach of every laboratory and researcher interested in oxidative stress and its effects.
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Antioxidant properties of phenolic compounds
TL;DR: It is now possible to establish the antioxidant activities of plant-derived flavonoids in the aqueous and lipophilic phases, and to assess the extent to which the total antioxidant potentials of wine and tea can be accounted for by the activities of individual polyphenols.
Journal ArticleDOI
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
Antioxidant activity and phenolic compounds in selected herbs
Wei Zheng,Shiow Y. Wang +1 more
TL;DR: The antioxidant capacities (oxygen radical absorbance capacity, ORAC) and total phenolic contents in extracts of 27 culinary herbs and 12 medicinal herbs were determined and rosmarinic acid was the predominant phenolic compound in selected herbs.