Phenolic antioxidants

Shahidi, Fereidoon; Janitha, P. K.; Wanasundara, P. D.

doi:10.1080/10408399209527581

Cited by 2,070 publications

(1,353 citation statements)

References 83 publications

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“…Their stable radical intermediates prevent the oxidation of various food ingredients, particularly fatty acids and oils (Cuvelier et al 1992;Maillard et al 1996). Phenolic acids and their derivatives, flavonoids and tannins present in millet seed coat are of multifunctional and can act as reducing agents (free radical terminators), metal chelators, and singlet oxygen quenchers (Shahidi et al 1992;Sripriya et al 1996). The potency of phenolic compounds to act as antioxidants arise from their ability to donate hydrogen atoms via hydroxyl groups on benzene rings to electrondeficient free radicals and in turn form a resonance-stabilized and less reactive phenoxyl radical.…”

Section: Antioxidant Propertiesmentioning

confidence: 99%

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Health benefits of finger millet (Eleusine coracana L.) polyphenols and dietary fiber: a review

et al. 2011

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Section: Antioxidant Propertiesmentioning

confidence: 99%

“…Many other structural features play a significant role in determining the extent of antioxidant activity (Bravo 1998). Ferulic acid exhibits very strong antioxidant, free radical scavenging and anti-inflammatory activity (Castelluccio et al 1995;Shahidi et al 1992). …”

Section: Antioxidant Propertiesmentioning

confidence: 99%

Health benefits of finger millet (Eleusine coracana L.) polyphenols and dietary fiber: a review

et al. 2011

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“…Types of ROS include the hydroxyl radical, the super oxide anion radical, hydrogen peroxide, singlet oxygen, nitric oxide radical, hypochlorite radical, and various lipid peroxides. All these are capable of reacting with membrane lipids, nucleic acids, proteins and enzymes and other small molecules, resulting in cellular damage (Shahidi and Wanasundara 1992;Buyukokuroglu et al 2001).Cell damage caused by free radicals appears to be a major contributor to aging and degenerative diseases of aging such as cancer, cardiovascular disease (Halliwell and Gutteridge 1984;Ames et al 1993;Harman 1995;Halliwell 1997), cataract, immune system decline, liver diseases, diabetes mellitus, inflammation, renal failure, brain dysfunction, etc. (Miller 1996;Halliwell 1997;Kowaltowski and Vercesi1999).…”

Section: Introductionmentioning

confidence: 99%

In vitro free radical scavenging and DNA damage protective property of Coriandrum sativum L. leaves extract

Harsha

Anilakumar

2012

J Food Sci Technol

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Coriandrum sativum L. (coriander), an everyday spice in the Indian kitchen is known to add flavor to the cuisine. It is an annual herb belonging to the Apiaceae (Umbellifera) family. The hydro-alcohol extract of Coriandrum sativum L. at the dose of 1 mg/ml was subjected to a series of in vitro assays viz. 2, 2′-diphenyl-1-picrylhydrazyl, lipid peroxidation by thiobarbituric acid, reducing power and nitric oxide (NO) radical scavenging in order to study its antioxidant efficacy in detail. The amount of flavonoids in 70% ethanol extract was found to be 44.5 μg and that of the total phenols was 133.74 μg gallic acid equivalents per mg extract. The extracts of the leaves showed metal chelating power, with IC 50 values, 368.12 μg/ ml where as that of standard EDTA was 26.7 μg/ml. The IC 50 values for 2, 2′-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid radical scavenging was 222 μg/ml where as that of standard ascorbic acid was 22.6 μg/ml. The NO scavenging activity of the extract of the leaves showed IC 50 value of 815.6 μg/ml; at the same time the standard BHA had 49.1 μg/ml. All the plant extracts provided DNA damage protection; however, the protection provided at the dose of 8 μg/ml was comparable to that of standard gallic acid. The Coriandrum sativum leaf extract was able to prevent in vitro lipid peroxidation with IC 50 values; 589.6 μg/ml where as that of standard BHA was 16.3 μg/ml. Our results also showed significant ferric reducing power indicating the hydrogen donating ability of the extract. This study indicated the potential of the leaf extract as a source of natural antioxidants or nutraceuticals that could be of use in food industry with potential application to reduce oxidative stress in living system.

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“…However they often make only a minor contribution to the total antioxidant potential of fruits and vegetables (Robards & Antolovich, 1997;Wang et al, 1996), and attention has therefore turned to the role of phenolics as a source of dietary antioxidants. Many of these compounds have potent hydrogen donating abilities in vitro and contribute to the antioxidant capacity of teas, wines, and a range of fruit and vegetables (Benzie et al, 1999;Shahidi et al, 1992;Gardner et al, 1997;Gardner et al, 1999;Hertog et al, 1992). However, their nutritional relevance is still unclear as little is known about their absorption, metabolism and antioxidant ef®cacy in vivo (Robards & Antolovich, 1997;Peterson & Dwyer, 1998;Duthie, 1999).…”

Section: Introductionmentioning

confidence: 99%

Effects of blueberry and cranberry juice consumption on the plasma antioxidant capacity of healthy female volunteers

Pedersen

Kyle²,

Jenkinson³

et al. 2000

Eur J Clin Nutr

155

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Objective: To assess whether consumption of 500 ml of blueberry juice or cranberry juice by healthy female subjects increased plasma phenolic content and antioxidant capacity. Design: Latin square arrangement to eliminate ordering effects. After an overnight fast, nine volunteers consumed 500 ml of blueberry juice, cranberry juice or a sucrose solution (control); each volunteer participated on three occasions one week apart, consuming one of the beverages each time. Blood samples were obtained by venipuncture at intervals up to four hours after consumption of the juices. Urine samples were also obtained four hours after consuming the juice. Results: Consumption of cranberry juice resulted in a signi®cant increase in the ability of plasma to reduce potassium nitrosodisulphonate and Fe(III)-2,4,6-Tri(2-pyridyl)-s-triazine, these measures of antioxidant capacity attaining a maximum after 60 ± 120 min. This corresponded to a 30% increase in vitamin C and a small but signi®cant increase in total phenols in plasma. Consumption of blueberry juice had no such effects. Conclusion: The increase in plasma antioxidant capacity following consumption of cranberry juice could mainly be accounted for by an increase in vitamin C rather than phenolics. This also accounted for the lack of an effect of the phenolic-rich but vitamin C-low blueberry juice. Sponsorship: Funded by the Scottish Executive Rural Affairs Department and the Danish Government.

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Phenolic antioxidants

Cited by 2,070 publications

References 83 publications

Health benefits of finger millet (Eleusine coracana L.) polyphenols and dietary fiber: a review

Health benefits of finger millet (Eleusine coracana L.) polyphenols and dietary fiber: a review

In vitro free radical scavenging and DNA damage protective property of Coriandrum sativum L. leaves extract

Effects of blueberry and cranberry juice consumption on the plasma antioxidant capacity of healthy female volunteers

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