Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects – A review

Journal of Functional Foods, Journal Year: 2015, Volume and Issue: 18, P. 820 - 897

Published: July 21, 2015

This review reports on the latest research results and applications of phenolic polyphenolic compounds. Phenolic compounds, ubiquitous in plants, are an essential part human diet considerable interest due to their antioxidant properties potential beneficial health effects. These compounds range structurally from a simple molecule complex high-molecular-weight polymers. There is increasing evidence that consumption variety present foods may lower risk disorders because activity. When added foods, antioxidants control rancidity development, retard formation toxic oxidation products, maintain nutritional quality, extend shelf-life products. Due safety concerns limitation use synthetic antioxidants, natural obtained edible materials, by-products residual sources have been interest. contribution summarizes both emphasizing mode action, effects, degradation products toxicology. In addition, discussed detail.

Language: Английский

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Health Benefits of Nut Consumption

Nutrients, Journal Year: 2010, Volume and Issue: 2(7), P. 652 - 682

Published: June 24, 2010

Nuts (tree nuts and peanuts) are nutrient dense foods with complex matrices rich in unsaturated fatty other bioactive compounds: high-quality vegetable protein, fiber, minerals, tocopherols, phytosterols, phenolic compounds. By virtue of their unique composition, likely to beneficially impact health outcomes. Epidemiologic studies have associated nut consumption a reduced incidence coronary heart disease gallstones both genders diabetes women. Limited evidence also suggests beneficial effects on hypertension, cancer, inflammation. Interventional consistently show that intake has cholesterol-lowering effect, even the context healthy diets, there is emerging oxidative stress, inflammation, vascular reactivity. Blood pressure, visceral adiposity metabolic syndrome appear be positively influenced by consumption. Thus it clear many cardiovascular risk factors. Contrary expectations, epidemiologic clinical trials suggest regular unlikely contribute obesity may help weight loss. Safety concerns limited infrequent occurrence allergy children. In conclusion, wide-ranging benefits, which can readily incorporated into diets.

Language: Английский

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Determination of Antioxidants by DPPH Radical Scavenging Activity and Quantitative Phytochemical Analysis of Ficus religiosa

Molecules, Journal Year: 2022, Volume and Issue: 27(4), P. 1326 - 1326

Published: Feb. 16, 2022

The use of F. religiosa might be beneficial in inflammatory illnesses and can used for a variety health conditions. In this article, we studied the identification antioxidants using (DPPH) 2,2-Diphenyl-1-picrylhydrazylradical scavenging activity Ficus religiosa, as is an important herbal plant, every part it has various medicinal properties such antibacterial that by researchers development design new drugs. 2,2-Diphenyl-1-picrylhydrazyl popular, quick, easy, affordable approach measurement antioxidant includes free radicals assessing potential substances to serve hydrogen providers or free-radical scavengers (FRS). technique DPPH testing associated with elimination DPPH, which would stabilized radical. interacts odd electron yield strong absorbance at 517 nm, i.e., purple hue. An FRS antioxidant, example, reacts form DPPHH, lower than because amount hydrogen. It radical comparison DPPH-H form, causes decolorization, yellow hue, number electrons absorbed increases. Decolorization affects lowering capacity significantly. As soon solutions are combined atom source, state diphenylpicrylhydrazine formed, shedding its violet color. To explain processes behind tests, well their applicability (F. religiosa) manufacture metal oxide nanoparticles, particular MgO, influence on antioxidants, specimen from test was chosen further study. According our findings, qualities may useful treatment disorders caused radicals.

Language: Английский

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Walnut (Juglans regia L.): genetic resources, chemistry, by-products

Journal of the Science of Food and Agriculture, Journal Year: 2010, Volume and Issue: unknown, P. n/a - n/a

Published: June 28, 2010

Walnut (Juglans regia L.) is the most widespread tree nut in world. There a great diversity of genotypes differing forestry, productivity, physical and chemical traits. Some them have been evaluated as promising may serve germplasm sources for breeding. The nutritional importance related to seed (kernel). It nutrient-dense food mainly owing its oil content (up 740 g kg−1 some commercial varieties), which can be extracted easily by screw pressing consumed without refining. composition dominated largely unsaturated fatty acids (mainly linoleic together with lesser amounts oleic linolenic acids). Minor components walnut include tocopherols, phospholipids, sphingolipids, sterols, hydrocarbons volatile compounds. Phenolic compounds, present at high levels coat but poorly oil, extensively characterised found possess strong antioxidant properties. extraction residue rich proteins (unusually arginine, glutamic aspartic acids) has employed formulation various functional products. This review describes current scientific knowledge concerning genetic resources well by-product obtainment characteristics. Copyright © 2010 Society Chemical Industry

Language: Английский

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Influence of solvent on the antioxidant and antimicrobial properties of walnut (Juglans regia L.) green husk extracts

Industrial Crops and Products, Journal Year: 2012, Volume and Issue: 42, P. 126 - 132

Published: June 18, 2012

Language: Английский

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A Comprehensive Review on the Chemical Constituents and Functional Uses of Walnut (Juglans spp.) Husk

International Journal of Molecular Sciences, Journal Year: 2019, Volume and Issue: 20(16), P. 3920 - 3920

Published: Aug. 12, 2019

The walnut (Juglans spp.) is an appreciated nut that belongs to the Juglandaceae family. fruit includes four main parts: kernel, skin, shell, and green husk. It widely cultivated due its edible kernel. In production centers, high amounts of husk as agro-forest waste product are produced discarded away. Recently, it has been demonstrated could be valued a source different natural bioactive compounds with excellent antioxidant antimicrobial properties. Regarding this respect, in contribution, current scientific knowledge on antiradical activities, various identified isolated individual chemical constituents, well functional applications more emphasis Persian regia L.) reviewed.

Language: Английский

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A Comparative Review on the Extraction, Antioxidant Content and Antioxidant Potential of Different Parts of Walnut (Juglans regia L.) Fruit and Tree

Molecules, Journal Year: 2019, Volume and Issue: 24(11), P. 2133 - 2133

Published: June 5, 2019

As a valuable tree nut, walnut is well-known member of the Juglandaceae family. The fruit made up an outer green shell cover or husk, middle which must be cracked to release kernel, thin layer known as skin seed coat, and finally, kernel meat. nutritional importance ascribed its kernel. husk are burned fuel discarded away waste products. In past two decades, evaluation phenolic content antioxidant activity different parts has received great interest. this contribution, recent reports on extraction quantification from each part using solvents were highlighted comparatively reviewed. current review paper also tries describe extracts obtained fruit. Additionally, antiradical activities prepared have been discussed.

Language: Английский

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Comparison of PrestoBlue and MTT assays of cellular viability in the assessment of anti-proliferative effects of plant extracts on human endothelial cells

Journal of Pharmacological and Toxicological Methods, Journal Year: 2013, Volume and Issue: 69(1), P. 9 - 16

Published: Oct. 6, 2013

Language: Английский

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Purification and identification of antioxidant peptides from walnut (Juglans regia L.) protein hydrolysates

Peptides, Journal Year: 2012, Volume and Issue: 38(2), P. 344 - 349

Published: Sept. 26, 2012

Language: Английский

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Enhanced solubility and antioxidant activity of chlorogenic acid-chitosan conjugates due to the conjugation of chitosan with chlorogenic acid

Carbohydrate Polymers, Journal Year: 2017, Volume and Issue: 170, P. 206 - 216

Published: April 29, 2017

Language: Английский

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