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Antioxidant constituents from licorice roots: isolation, structure elucidation and antioxidative capacity toward LDL oxidation

Antioxidant assays for plant and food components.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, no. 5 (2009): 1655-1666

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摘要

Recently, research on natural antioxidants has become increasingly active in various fields. Accordingly, numerous articles on natural antioxidants, including polyphenols, flavonoids, vitamins, and volatile chemicals, have been published. Assays developed to evaluate the antioxidant activity of plants and food constituents vary. Therefore...更多

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简介
  • An antioxidant is defined as a molecule capable of slowing or preventing the oxidation of other molecules (1), whereas a biological antioxidant has been defined as “any substance that, when present at low concentrations compared to those of an oxidizable substrate, significantly delays or prevents oxidation of that substrate” (2).
  • A.; Zhu, X.; Honda, K.; Lee, H.-G.; Aliev, G.; Perry, G.
  • Oxidative damage and Alzheimer’s disease: are antioxidant therapies useful?
  • Oxidative damage hypothesis of stress-associated aging acceleration: neuroprotective effects of natural and nutritional antioxidants.
  • (20) Kanner, J.; Frenkel, E.; Granit, R.; German, B.; Kinsella, J.
重点内容
  • An antioxidant is defined as a molecule capable of slowing or preventing the oxidation of other molecules (1), whereas a biological antioxidant has been defined as “any substance that, when present at low concentrations compared to those of an oxidizable substrate, significantly delays or prevents oxidation of that substrate” (2)
  • Antioxidant constituents from licorice roots: isolation, structure elucidation and antioxidative capacity toward LDL oxidation
  • Isolation of novel glucosides related to gingerdiol from ginger and their antioxidative activities
  • Antioxidant property of aroma extract isolated from clove bud [Syzygiun aromaticum (L.) Merr. et Perry]
结果
  • Possible mechanisms for the protective role of antioxidants in wine and plant foods.
  • Antioxidative capacity of extracts and constituents in Cornus capitata Adventitious roots.
  • Antioxidant constituents from licorice roots: isolation, structure elucidation and antioxidative capacity toward LDL oxidation.
  • Isolation of novel glucosides related to gingerdiol from ginger and their antioxidative activities.
  • Total phenolic contents and phenolic acid constituents in 4 varieties of bitter melons (Monordica charantia) and antioxidant activities of their extracts.
  • Determination of antioxidant properties of aroma extracts from various beans.
  • J. The antioxidant properties of thyme (Thymus zygis L.) essential oil: an inhibitor of lipid peroxidation and a free radical scavenger.
  • M. Activity of plant extracts for preserving functional food containing n-3-PUFA.
  • Antioxidant properties of papain hydrolysates of wheat gluten in different oxidation systems.
  • Effect of plant phenolics on protein and lipid oxidation in cooked pork meat patties.
  • Antioxidant property of aroma extract isolated from clove bud [Syzygiun aromaticum (L.) Merr.
  • Use of natural food/plant extracts: cloudberry (Rubus chamaemorus), beetroot (Beta Vulgaris ’Vulgaris’) or willow herb (Epilobium angustifolium) to reduce lipid oxidation of cooked pork patties.
  • S. Antioxidant activity of the extracts from Killenia indica fruits.
  • (53) Jang, H.-D.; Chang, K.-S.; Huang, Y.-S.; Hsu, C.-L.; Lee, S.-H.
  • Principal phenolic phytochemicals and antioxidant activities of three Chinese medicinal plants.
  • Evaluation of the antioxidant activity of extracts from buntan (Citrus grandis Osbeck) fruit tissues.
  • M. Characterization of the constituents and antioxidant activity of Brazilian green tea (Camellia sinensis var.
结论
  • (58) Lee, S.-R.; Im, K.-J.; Suh, S.-I.; Jung, J.-G.
  • Unfermented rooibos tea: quantitative characterization of flavonoids by HPLC-UV and determination of the total antioxidant activity.
  • (60) Yanagimoto, K.; Ochi, H.; Lee, K.
  • Antioxidative activities of volatile extracts from green tea, oolong tea, and black tea.
  • L. Antioxidant capacity of oat (AVena satiVa L.) extracts.
表格
  • Table1: Selected Studies on Natural Antioxidants natural substance yacon root Cornus capitat Adventitious roots licorice root (Glycyrrhiza glabra) licorice root (Glycyrrhiza uralensis) Morinada elliptica root Paeonia lactiflora root ginger root cherry tomatoes tomato paste red spinach (gangeticus) bitter melons (Momordica charantia) potato peel sweet potato soybean, mung bean, kidney beans, azuki beans thyme (Thymus zygis L.) rosemary bird chili (Capsicum frutescenes Linn.) rapeseed and pine bark pepper sage eucalyptus leaves clove bud cloudberry (Rubus chamaemorus) Dillenia indica fruit cinnamon, turmeric, golden thread buntan (citrus) grape and wines raspberry guava leaf
  • Table2: Antioxidant Studies on Multiple Numbers of Samples from Various Plants plant essential oils Indian medicinal plants medicinal plants fruits and vegetable byproducts vegetables sorghum varieties Chinese medicinal plants Bolivian plants Chinese medicinal herbals Korean salad plants medicinal plants plants from Cordoba (Argentina) essential oils no. of samples
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引用论文
  • 2. In vitro antioxidant activity and contents of phenolic and tocol antioxidants. J. Agric. Food Chem. 1999, 47, 4894–4898.
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