International Journal of Molecular Sciences· 2017Q1· Review
Natural Antioxidants in Foods and Medicinal Plants: Extraction, Assessment and Resources
- 1,228citations
- Q1SCImago
- 2017year
Short summary
This review synthesizes green extraction technologies, chemical and cellular assessment methods, and key plant resources for natural antioxidants like polyphenols and carotenoids.
AI-generated from the title and abstract; the full text is not read.
Key points
- Natural antioxidants, particularly polyphenols and carotenoids, offer anti-inflammatory, anti-aging, anti-atherosclerosis, and anticancer benefits.
- Green extraction technologies are emphasized for obtaining antioxidants from natural sources.
- Assessment of antioxidant activity is covered at both chemical (in vitro) and cellular (in vivo) levels.
- The review identifies key food and medicinal plants as primary resources for these antioxidants.
AI-generated from the title and abstract; the full text is not read.
Abstract
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.
The authors' abstract, as published at the source. International Journal of Molecular Sciences, 2017 · DOI ↗
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Field: Biochemistry (Medicine)
BiochemistryMedicine