Phenolic compounds are present at very high concentrations in the bark of Acacia mangium. These compounds are known to have strong antioxidant activity and thus different beneficial effects on human health. Phenolic compounds in bark of A. mangium were extracted and their antioxidant activities were investigated using the 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical-scavenging and ferric-r...

Fresh fruits are rich sources of polyphenolic compounds. The polyphenolics present in plant sources are known to have beneficial effects, especially in the prevention of cardio-vascular diseases, cancer, etc. Therefore, the consumption of fresh fruits is not only associated with vitamin supplementation, but also serves as an effective preventive agent for many diseases. The polyphenolic compoun...

effects of condensed tannins (ct) on crude protein availability in sainfoin hay was investigated according to most popular ruminant feeding systems. different treatments including polyethylene glycol (6000 mw), sodium hydroxide, sodium bicarbonate, potassium permanganate, wood ash, water and urea, were applied for deactivation of ct crude protein fractioning was determined using nylon bag techn...

Desmodium adscendens plant is widely used as juice or tea in various parts of the world against a wide range of diseases. This study determines the quality and the quantity of polyphenols, flavonoids, anthocyanins, and tannins in D. adscendens leaves by UV-spectrophotometry and RP-HPLC methods. In addition, the antioxidant capacity of these phenolic compounds is evaluated by ABTS (2,2'-azino-bi...

Among vegetable oils, virgin olive oil (VOO) has nutritional and sensory characteristics that to make it unique and a basic component of the Mediterranean diet. The importance of VOO is mainly attributed both to its high content of oleic acid a balanced contribution quantity of polyunsaturated fatty acids and its richness in phenolic compounds, which act as natural antioxidants and may contribu...

two experiments were conducted to evaluate the crude protein fractionation, in vitro gas production and the biological effects of tannins in alfalfa silage treated with different levels of pistachio by-products (pb) extract. pb was soaked in water with a ratio of 1:5 (w/v) for 12 h. after filtering and concentrating, the crude extract was added to fresh alfalfa to a final concentration of 1%, 2...

In the present study, the in vitro antioxidant potential of aqueous extract of Trapa natans L. fruits rind was investigated. The extract was found to contain a large amount of polyphenols and also exhibited an immense reducing ability. The total content of phenolic, flavonoid and tannin compounds was estimated as 63.81 mg of gallic acid equivalents/g of dry material, 21.34 mg of rutin equivalen...

Phytochemical plant tannins are phenolic compounds that interfere with biohydrogenation (BH) of monounsaturated-(MUFA) and poly-unsaturated fatty acids (PUFA). The objective of the present animal study was to investigate the effects of three different levels of phytochemical tannin-containing ground pine bark diet on fatty acid profiles of goat meat, with particular reference to MUFA and PUFA. ...