Total Antioxidant Capacity and Phenolic Content of 17 Mediterranean Functional Herbs and Wild Green Extracts from North Aegean, Greece

Kaloteraki, Chrysoula; Almpounioti, Kalliopi; Potsaki, Panagiota; Bousdouni, Panoraia; Kandyliari, Aikaterini; Koutelidakis, Antonios E.

doi:10.3390/foods2021-11003

Cited by 4 publications

(2 citation statements)

References 27 publications

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“…It is not impossible that the consumption of HI is influenced by PsyR. Nonetheless, previous studies have shown that HI have anti-inflammatory and antioxidant properties due to their high level of phenolic compounds [57][58][59] and may contribute to a better mental health status, reduced anxiety symptoms, and as a result higher PsyR [22,25,60]. These findings support the current study hypothesis' causal direction.…”

Section: Discussionsupporting

confidence: 88%

Herbal Infusions as a Part of the Mediterranean Diet and Their Association with Psychological Resilience: The Paradigm of Greek Mountain Tea

Christodoulou,

Meca,

Koutelidakis

2023

Nutraceuticals

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Herbal infusions (HI) are a popular type of beverage known for their potential health benefits due to the extraction of phytochemicals and bioactive compounds. The Mediterranean Diet (MD) is a well-known dietary pattern with beneficial effects on health, and Psychological Resilience (PsyR) is a key indicator of mental health and human well-being. The aim of this cross-sectional study was to explore the relationship between HI and the MD, as well as their association with PsyR. The study included 398 healthy adults from Greece who participated voluntarily in an online research survey. The results indicated that 45.9% of participants consumed HI more than twice per week. There was a statistically significant association between the weekly consumption of HI and the Mediterranean Diet Adherence Screener (14-MEDAS), which identified HI consumption as a prognostic factor of high adherence to the MD. Additionally, HI consumption was significantly associated with PsyR. St John’s wort, green tea, and Greek mountain tea were associated with higher levels of PsyR. Greek mountain tea was also associated with a healthful and sustainable lifestyle. These findings suggest that HI are an integral part of the Mediterranean Diet, and their consumption is associated with PsyR. Promoting the consumption of HI such as Greek mountain tea and other herbs could be an effective way to promote healthy lifestyle behaviors and sustainable practices. Further randomized control trials are needed to confirm the results of this study.

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Section: Discussionsupporting

confidence: 88%

Herbal Infusions as a Part of the Mediterranean Diet and Their Association with Psychological Resilience: The Paradigm of Greek Mountain Tea

Christodoulou,

Meca,

Koutelidakis

2023

Nutraceuticals

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“…The literature data on spearmint's polyphenol content also shown significant differences. While Kaloteraki et al [ 29 ] measured 39.61 mg GAE/g, Henao-Rojas et al [ 26 ] reported values of 11.83 and 17.81 mg GAE/g. For peppermint, Oh et al [ 27 ] reported a polyphenol content of 33.68 mg GAE/g, while Jeong et al [ 30 ] discovered polyphenol contents ranging from 55.23 to 98.27 mg GAE/g for peppermints from various countries.…”

Section: Resultsmentioning

confidence: 99%

Increasing the functionality of sponge cakes by mint, and cocoa powder addition

Sik,

Kovács,

Lakatos

et al. 2023

Heliyon

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Development of Dairy Products Fortified with Plant Extracts: Antioxidant and Phenolic Content Characterization

et al. 2023

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In recent decades, there has been growing interest in the fortification of dairy products with antioxidants and phenolics derived from plant byproducts and herbs. The present study focused on the analysis of dairy products, including kefir, cream cheese, yogurt, and vegan yogurt, enhanced with aqueous extracts of plant byproducts (Citrus aurantium peel, Citrus limon peel and Rosa canina seed) and herbs (Sideritis spp., Hypericum perforatum, Origanum dictamnus, Mentha pulegium L., Melissa oficinallis, Mentha spicata L. and Lavandula angustifolia) to characterize their antioxidant content, phenolic profile, and organoleptic characteristics. Antioxidant and phenolic content were determined by Folin–Ciocalteu and ferric reducing antioxidant power (FRAP) assays and presented values up to 46.61 ± 7.22 mmol Fe2+/L and 82.97 ± 4.29 mg gallic acid (GAE)/g, respectively for the aqueous extracts, as well as up to 0.68 ± 0.06 mmol Fe2+/L and 2.82 ± 0.36 mg GAE/g for the fortified dairy products. The bioavailability of antioxidants and phenolics in fortified foods was determined after in vitro digestion and ranged between 4 and 68%. The phytochemical profile of the aqueous extracts was determined by mass spectrometry, and 162 phytochemicals were determined, from which 128 belong to the polyphenol family including flavonoids and phenolic acids. Furthermore, most of the identified compounds have been recorded to possess enhanced antioxidant capacity in correlation to the in vitro findings. Finally, organoleptic evaluation showed an overall acceptability around 3.0 ± 1.0 on a 5-point scale. In conclusion, the studied plants and herbal extracts can be used for the fortification of a variety of dairy products with potential positive effects on human health.

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Total Antioxidant Capacity and Phenolic Content of 17 Mediterranean Functional Herbs and Wild Green Extracts from North Aegean, Greece

Cited by 4 publications

References 27 publications

Herbal Infusions as a Part of the Mediterranean Diet and Their Association with Psychological Resilience: The Paradigm of Greek Mountain Tea

Herbal Infusions as a Part of the Mediterranean Diet and Their Association with Psychological Resilience: The Paradigm of Greek Mountain Tea

Increasing the functionality of sponge cakes by mint, and cocoa powder addition

Development of Dairy Products Fortified with Plant Extracts: Antioxidant and Phenolic Content Characterization

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