{"title":"全球功能性食品植物源中17种植物化学物质的总抗氧化剂含量及自由基清除研究","authors":"Neeraj Kumar Sethiya, Ashish Trivedi, Shrihari Mishra","doi":"10.1016/j.bionut.2014.03.007","DOIUrl":null,"url":null,"abstract":"<div><p><span>In search to potent natural antioxidant<span><span> from plant-based metabolites, a comparative study was designed in present investigation. The antioxidant activity of various </span>phytochemicals listed in text was determined by using 1,1-diphenyl-2-picrylhydrazyl (DPPH), ferric reducing power assays (FRAP) and phosphomolybdenum complex method. The level of the antioxidant activity by all three used assays was significantly (</span></span><em>P</em> <!--><<!--> <span><span>0.001) higher in vitamin E, </span>ascorbic acid<span><span>, curcumin<span>, gallic acid<span>, ellagic acid, β-carotene and </span></span></span>ursolic acid<span> than other. Hence, these should be regarded as a potential source of natural antioxidants and could be effectively employed as an ingredient in functional food.</span></span></span></p></div>","PeriodicalId":100182,"journal":{"name":"Biomedicine & Preventive Nutrition","volume":"4 3","pages":"Pages 439-444"},"PeriodicalIF":0.0000,"publicationDate":"2014-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.bionut.2014.03.007","citationCount":"41","resultStr":"{\"title\":\"The total antioxidant content and radical scavenging investigation on 17 phytochemical from dietary plant sources used globally as functional food\",\"authors\":\"Neeraj Kumar Sethiya, Ashish Trivedi, Shrihari Mishra\",\"doi\":\"10.1016/j.bionut.2014.03.007\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p><span>In search to potent natural antioxidant<span><span> from plant-based metabolites, a comparative study was designed in present investigation. The antioxidant activity of various </span>phytochemicals listed in text was determined by using 1,1-diphenyl-2-picrylhydrazyl (DPPH), ferric reducing power assays (FRAP) and phosphomolybdenum complex method. The level of the antioxidant activity by all three used assays was significantly (</span></span><em>P</em> <!--><<!--> <span><span>0.001) higher in vitamin E, </span>ascorbic acid<span><span>, curcumin<span>, gallic acid<span>, ellagic acid, β-carotene and </span></span></span>ursolic acid<span> than other. Hence, these should be regarded as a potential source of natural antioxidants and could be effectively employed as an ingredient in functional food.</span></span></span></p></div>\",\"PeriodicalId\":100182,\"journal\":{\"name\":\"Biomedicine & Preventive Nutrition\",\"volume\":\"4 3\",\"pages\":\"Pages 439-444\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2014-07-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://sci-hub-pdf.com/10.1016/j.bionut.2014.03.007\",\"citationCount\":\"41\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Biomedicine & Preventive Nutrition\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S221052391400035X\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Biomedicine & Preventive Nutrition","FirstCategoryId":"1085","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S221052391400035X","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
The total antioxidant content and radical scavenging investigation on 17 phytochemical from dietary plant sources used globally as functional food
In search to potent natural antioxidant from plant-based metabolites, a comparative study was designed in present investigation. The antioxidant activity of various phytochemicals listed in text was determined by using 1,1-diphenyl-2-picrylhydrazyl (DPPH), ferric reducing power assays (FRAP) and phosphomolybdenum complex method. The level of the antioxidant activity by all three used assays was significantly (P < 0.001) higher in vitamin E, ascorbic acid, curcumin, gallic acid, ellagic acid, β-carotene and ursolic acid than other. Hence, these should be regarded as a potential source of natural antioxidants and could be effectively employed as an ingredient in functional food.
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