Natural Antioxidants in Foods and Medicinal Plants: Extraction, Assessment and Resources

Natural antioxidants are widely distributed in food and medicinal plants. These natural antioxidants, especially polyphenols and carotenoids, exhibit a wide range of biological effects, including anti-inflammatory, anti-aging, anti-atherosclerosis and anticancer. The effective extraction and proper...

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Vydáno v:International journal of molecular sciences Ročník 18; číslo 1; s. 96
Hlavní autoři: Xu, Dong-Ping, Li, Ya, Meng, Xiao, Zhou, Tong, Zhou, Yue, Zheng, Jie, Zhang, Jiao-Jiao, Li, Hua-Bin
Médium: Journal Article
Jazyk:angličtina
Vydáno: Switzerland MDPI AG 05.01.2017
MDPI
Témata:
Antioxidants
Antioxidants - analysis
Antioxidants - isolation & purification
Antioxidants - pharmacology
Biological Assay - methods
Biological Products - analysis
Biological Products - isolation & purification
Biological Products - pharmacology
Carotenoids - analysis
Carotenoids - isolation & purification
Carotenoids - pharmacology
Food
Free Radical Scavengers - analysis
Free Radical Scavengers - isolation & purification
Free Radical Scavengers - pharmacology
Herbal medicine
Oxidation-Reduction - drug effects
Plants, Medicinal - chemistry
Polyphenols - analysis
Polyphenols - isolation & purification
Polyphenols - pharmacology
Review
Solvents
Vitamin E
assessment
antioxidant
extraction
resource
ISSN:1422-0067, 1661-6596, 1422-0067
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Shrnutí:Natural antioxidants are widely distributed in food and medicinal plants. These natural antioxidants, especially polyphenols and carotenoids, exhibit a wide range of biological effects, including anti-inflammatory, anti-aging, anti-atherosclerosis and anticancer. The effective extraction and proper assessment of antioxidants from food and medicinal plants are crucial to explore the potential antioxidant sources and promote the application in functional foods, pharmaceuticals and food additives. The present paper provides comprehensive information on the green extraction technologies of natural antioxidants, assessment of antioxidant activity at chemical and cellular based levels and their main resources from food and medicinal plants.
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ISSN:1422-0067
1661-6596
1422-0067
DOI:10.3390/ijms18010096