Tong hua vegetable
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Most of the phenolics, flavanoids and anthocyanins are hydrosoluble antioxidants. The selection of solvents is based on the chemical nature and polarity of antioxidant compounds to be extracted. Numerous solvents have been used for the extraction of antioxidants from food and medicinal plants. Among them, the solvent is one of the most influential factors. Many extraction factors play important roles in the extraction efficiency, such as type and concentration of extraction solvent, extraction temperature, extraction time, and extraction pH. Extraction Methods of Antioxidants from Foods and Medicinal PlantsĮxtraction is the first and crucial step for studying the natural antioxidants from plants ( Figure 1). This review is aimed at summarizing the extraction methods of natural antioxidants, assessment methods of antioxidant activity and their main resources from food and medicinal plants.Ģ. These assays have been used for ranking the antioxidant plants and recommending best antioxidant foods for consumption.
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Moreover, to further assess the antioxidant capacities of extracts from natural products, especially those frequently consumed by people, different evaluation assays have been developed, e.g., Trolox equivalence antioxidant capacity (TEAC) assay, ferric ion reducing antioxidant power (FRAP) assay, oxygen radical absorbance capacity (ORAC) assay, inhibiting the oxidation of low-density lipoprotein (LDL) assay, cellular antioxidant activity assay, etc. To improve the extraction efficiency of antioxidant components from plant materials, several green non-conventional methods have been developed for reducing operational time and usage of organic solvents, such as ultrasound-assisted extraction, microwave-assisted extraction, enzyme-assisted extraction, pressurized liquid extraction, supercritical fluid extraction, high hydrostatic pressure extraction, pulsed electric field extraction and high voltage electrical discharges extraction. Ĭonsidering their important health effects, the efficient extraction methods of natural antioxidants, appropriate assessment of antioxidant activity as well as their main resources from food and medicinal plants are drawing great attention in food science and nutrition. Generally, these natural antioxidants, especially polyphenols and carotenoids, exhibit a wide range of biological effects, such as anti-inflammatory, antibacterial, antiviral, anti-aging, and anticancer. These natural antioxidants from plant materials are mainly polyphenols (phenolic acids, flavonoids, anthocyanins, lignans and stilbenes), carotenoids (xanthophylls and carotenes) and vitamins (vitamin E and C). Besides, the industries processing agricultural by-products are also potentially important sources of natural antioxidants. The exogenous antioxidants are mainly derived from food and medicinal plants, such as fruits, vegetables, cereals, mushrooms, beverages, flowers, spices and traditional medicinal herbs.
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The increment of intake of exogenous antioxidants would ameliorate the damage caused by oxidative stress through inhibiting the initiation or propagation of oxidative chain reaction, acting as free radical scavengers, quenchers of singlet oxygen and reducing agents. Nonetheless, the exposure of cigarette smoking, alcohol, radiation, or environmental toxins induces the production of excessive ROS and RNS, which disrupt the balance between oxidation and anti-oxidation and result in some chronic and degenerative diseases. Normally, antioxidant system occurring in human body can scavenge these radicals, which would keep the balance between oxidation and anti-oxidation. In biological system, reactive oxygen species (ROS) and reactive nitrogen species (RNS), such as superoxide, hydroxyl, and nitric oxide radicals, can damage the DNA and lead to the oxidation of lipid and proteins in cells.