Journal
FOOD CHEMISTRY
Volume 122, Issue 3, Pages 471-474Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2010.03.008
Keywords
Hypericum perforatum; Flavonoids; Hypericins; Polyphenols; Tannins
Funding
- Slovenian Research Agency (ARRS), Ljubljana, Slovenia [J7-9805-0106-06, J4-9673-0481-06, J4-2041, P1-0255, P1-0212, P4-0085]
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St. John's wort (Hypericum perforatum L.) herb is used as a herb-tea or as a food supplement because of its antidepressive properties. St. John's wort, grown under different levels of UV-B radiation, was analysed for its concentrations of flavonoids, tannins and hypericin. A high level of UV-B radiation increased leaf concentrations of flavonoids from 6.31 to 9.00/100 g in dry matter (DM) and of tannins from 26.6 to 31.4/100 g in DM. The concentration of hypericin in leaves exposed to enhanced UV-B radiation (0.08/100 g in DM) was lower than that of leaves exposed to reduced UV-B radiation (0.09/100 g in DM). We conclude that the concentrations of bioactive substances in St. John's wort herb can be altered by regulating the environment during plant growth. (C) 2010 Elsevier Ltd. All rights reserved.
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