Antioxidant activities of selected Chinese medicinal and edible plants

被引：26

作者：

Jiang, Shenhua ^{[1
,2
]}

Li, Hanquan ^{[2
]}

Ma, Haile ^{[1
]}

Liao, Liang ^{[2
]}

Wang, Zhenbin ^{[1
]}

Fu, Xing ^{[2
]}

Wang, Changlu ^{[3
]}

机构：

[1] Jiangsu Univ, Sch Food & Biol Engn, Zhenjiang 212013, Peoples R China

[2] Jiujiang Univ, Coll Life Sci, Jiujiang, Peoples R China

[3] Tianjin Univ Sci & Technol, Coll Food Engn & Biotechnol, Key Lab Food Nutr & Safety, Minist Educ, Tianjin 300457, Peoples R China

来源：

INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION | 2011年 / 62卷 / 05期

关键词：

Antioxidant activity; Chinese both medicinal and edible plants; ferric-reducing antioxidant power assay; phenolic content; SINENSIS;

D O I：

10.3109/09637486.2010.547178

中图分类号：

TS2 [食品工业];

学科分类号：

100403 [营养与食品卫生学];

摘要：

The antioxidant activities and contents of total phenols of 33 plants were evaluated using the ferric-reducing antioxidant power assay and Folin-Ciocalteu method. Significant linear correlation between the antioxidant activity and total phenolic content was found. The results show that a number of Chinese medicinal and edible plants, especially Flos Caryophylli, are important raw materials of the antioxidant functional foods or ingredients.

引用

页码：441 / 444

页数：4

共 5 条

[1]

Total polyphenol content and antioxidant capacity of commercially available tea (Camellia sinensis) in Argentina [J].