Review
Plant Sciences
Marcello Nicoletti
Summary: In addition to European mistletoe, there are several other species commonly known as mistletoe, which are spread across various regions and share similar biological properties, including antioxidant effects. However, the scientific knowledge and medical uses of these species, unlike European mistletoe, are still insufficient.
Article
Biochemistry & Molecular Biology
Min Woo Baek, Han Ryul Choi, Tifsehit Solomon, Cheon Soon Jeong, Ok-Hwan Lee, Shimeles Tilahun
Summary: The research findings demonstrate that preharvest MeJA treatment can significantly enhance the phytochemical composition and antioxidant activities of hydroponically grown pak choi. Hydroponically grown MeJA-treated pak choi shows higher levels of chlorophylls, total phenolics, GSLs, total flavonoids, and stronger antioxidant capacities compared to soil-grown counterparts.
Article
Chemistry, Applied
Xiuting Yu, Ting Yang, Qianqian Qi, Yongmei Du, John Shi, Xinmin Liu, Yanhua Liu, Hongbo Zhang, Zhongfeng Zhang, Ning Yan
Summary: By comparing the contents of phenolic compounds and antioxidant activity of rice and Chinese wild rice, the study found that Chinese wild rice Zl has higher levels of total phenolics, flavonoids, and proanthocyanidins, as well as greater antioxidant activity. Metabolomics analysis revealed 78 differentially expressed flavonoids in Zl, mainly related to anthocyanin biosynthesis. It is suggested that Zl may be a more nutritious source of natural antioxidants compared to rice.
Article
Plant Sciences
Fabiana Antognoni, Giulia Potente, Stefania Biondi, Roberto Mandrioli, Lorenzo Marincich, Karina B. Ruiz
Summary: This study aimed to compare the profile of bioactive compounds in seeds of two quinoa varieties grown in northern Italy with those grown in Chile and Denmark. The results showed that although there were some differences in polyphenolic profile and biological activities, good-quality quinoa can still be grown in northern Italy.
Article
Plant Sciences
Aniya, Yoshihiro Nomura, Kwame Sarpong Appiah, Fuerdeng, Yoko Suzuki, Yoshiharu Fujii, Qile Xia
Summary: This study evaluated the antioxidant and bioactive potentials of 55 Chinese pharmaceutical plants, identifying certain plants such as sea buckthorn and star anise with significant activities, suggesting a potential relationship between antioxidant capacity and bioactivity.
Review
Food Science & Technology
Arnau Vilas-Franquesa, Melania Casertano, Anna Tresserra-Rimbau, Anna Vallverdu-Queralt, Cristian Torres-Leon
Summary: This review provides a critical update on recent advances in green techniques for the recovery of bound phenolic compounds (BPC), focusing on enzymatic-assisted (EAE) and fermentation-assisted extraction (FAE), as well as the biological activities attributed to BPC extracts. BPC exhibits higher antioxidant activity compared to free phenolic compounds (FPC) and can be sourced from affordable by-products, making them medicinally potent and economically viable.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Integrative & Complementary Medicine
Yaneenart Suwanwong, Somchai Boonpangrak
Summary: Thai guava fruits show potential antioxidant and anticancer activity, with guava peel extract exhibiting higher phytochemical contents, antioxidant activities, and anticancer activity. Different guava cultivars demonstrate variations in anticancer and antioxidant activities.
EUROPEAN JOURNAL OF INTEGRATIVE MEDICINE
(2021)
Article
Biochemistry & Molecular Biology
Lingmin Dai, Ke Zhong, Yan Ma, Xiaoqian Cui, Yuhang Sun, Ang Zhang, Guomin Han
Summary: Acetaldehyde plays a critical role in modifying the phenolic profile of red wine during aging and the acetaldehyde-mediated condensation may be responsible for the variation of antioxidant activity. The study found that the disappearance of monomeric phenolics and the formation of polymeric phenolics induced by acetaldehyde can be divided into two phases, with the second phase significantly reducing the antioxidant activity of wine. Controlling the level of acetaldehyde allows for prolonged biological activity during wine aging.
Article
Agriculture, Multidisciplinary
Misganaw Gedlu Agidew, Amare Aregahegn Dubale, Minaleshewa Atlabachew, Wasihun Abebe
Summary: White sesame seeds have higher total phenolic content, total flavonoid content, and antioxidant activity. Samples from the Metema district had relatively higher concentrations of phytochemicals, and white sesame seeds had a higher oil content compared to black sesame seeds.
CHEMICAL AND BIOLOGICAL TECHNOLOGIES IN AGRICULTURE
(2021)
Article
Food Science & Technology
Yaosheng Lin, Daobang Tang, Xueming Liu, Jingrong Cheng, Xuping Wang, Dongliang Guo, Jinhao Zou, Huaigu Yang
Summary: This study evaluated the phenolic content and antioxidant capacity of ten Chinese longan cultivars, and found that 'Dingyuan' had the highest phenolic content and exhibited strong antioxidant activity. There was a strong correlation between polyphenol abundance and antioxidant activity.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Agronomy
Bixia Wang, Shian Shen, Jipeng Qu, Zhou Xu, Shiling Feng, Tao Chen, Chunbang Ding
Summary: In this study, an optimal extraction method was developed to maximize the phenolic and oleuropein content in Chinese olive leaves. It was found that young leaves in spring and winter had higher levels of phenolic compounds, with strong antioxidant and anticancer activities. Oleuropein showed a higher antioxidant effect compared to the phenolic extract, with potential for further development and utilization of Chinese olive leaves as a source of biological substances.
Article
Chemistry, Multidisciplinary
Johanis Wairata, Arif Fadlan, Adi Setyo Purnomo, Muhammad Taher, Taslim Ersam
Summary: This study investigated the total phenolic and flavonoid contents, in vitro antioxidant, antidiabetic and antiplasmodial activities of four extracts attained from the stem bark of Garcinia forbesii King. The results revealed that n-hexane and methanol extracts showed significant antiplasmodial activity, while dichloromethane extract exhibited promising antidiabetic activity.
ARABIAN JOURNAL OF CHEMISTRY
(2022)
Article
Food Science & Technology
Mohammad Alrosan, Thuan-Chew Tan, Azhar Mat Easa, Sana Gammoh, Muhammad H. Alu'datt
Summary: This study investigated the effect of fermentation on the quality, structure, digestibility, and nonnutritive contents of lentil proteins. Results showed that fermentation increased protein digestibility and phenolic compounds content, while also altering the secondary structure components of the proteins.
JOURNAL OF FOOD QUALITY
(2021)
Article
Biochemistry & Molecular Biology
Tanawuth Tiranakwit, Wimonwan Puangpun, Kawintra Tamprasit, Natthapong Wichai, Sirithon Siriamornpun, Tarapong Srisongkram, Natthida Weerapreeyakul
Summary: The antioxidant activity of a traditional Thai formula and its individual plant components were studied. The formula showed high antioxidant activity, with the roots and stem of Caesalpinia digyna exhibiting the highest activity. The study also revealed a positive correlation between antioxidant activity and chemical constituents.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2023)
Article
Agriculture, Multidisciplinary
Gillian Eggleston, Stephen Boue, Karen Bett-Garber, Chardcie Verret, Alexa Triplett, Peter Bechtel
Summary: The study found that sweet sorghum syrups have higher total phenolic content compared to other common food-grade syrups. Sweet sorghum syrups showed significantly higher DPPH activities, ORAC values, and color values compared to HFCS, corn, white grain sorghum, and rice syrups.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2021)
Article
Food Science & Technology
Qing Li, Shihua Yang, Yongqiang Li, Yonghua Huang, Jianping Zhang
LWT-FOOD SCIENCE AND TECHNOLOGY
(2019)
Article
Food Science & Technology
Yulin Zhu, Shihua Yang, Yonghua Huang, Jiaqi Huang, Yongqiang Li
Summary: This study evaluated the bioaccessibility and antioxidant activity of phenolic compounds in hulless barley dietary fiber through an in vitro gastrointestinal digestion model. The results showed an increase in phenolic content and antioxidant activity after digestion. Different phenolic compounds exhibited varying stability during the digestion process, highlighting the potential benefits of hulless barley DF as valuable food additives.
JOURNAL OF FOOD SCIENCE
(2021)
Article
Biochemistry & Molecular Biology
Yan Wang, Yongqiang Li, Bi Chen, Xianfeng Deng, Qin Luo, Xingru Zao
Summary: Bamboo fruits are rich in phytochemicals such as polyphenols and flavonoids, which have significant antioxidant activities and can protect cells from oxidative damage.
