Many studies have demonstrated the antioxidant activity and health benefits of the anthocyanins. The juice of Rubus sp. contains large amounts of anthocyanins and these flavonoids pigments give their characteristic color which tends to degrade easily, also its stability is affected during processing and storage, therefore spray drying can be used to avoid the degradation. The objective of the p...

The root of Ophiopogon japonicus has been used as a traditional Chinese medicine and also a functional food ingredient for a long time in China. In the present study, 17 different homoisoflavonoid compounds were identified in the root extract of O. japonicus by HPLC–DAD and LCMS/MS analyses. The antioxidant activity of the of chloroform/methanol (1:1, v/v), methanol and 70% ethanol extracts, an...

Introduction: Lithium salts are known as effective psychotropic medicine for treatment bipolar disorder and may be used to treat alcoholism, schizoaffective disorders, and cluster headaches. The antioxidant activity and immunomodulatory effects of prospective lithium compounds have been investigated in this work. Materials and Methods: The antioxidant properties were studied by the voltammetry...

BACKGROUND The medicinally important phytochemicals present in Syzygium cumini seeds probably accounts for its wide use in traditional systems of medicines in India, like Ayurveda, Unani, and Siddha. AIM The aim of the study was to determine the antioxidant potential of three different geographical variants of S. cumini seeds and to compare the phenolic profiling to know the effect of geograp...

Lily (Lilium) is used as an important edible and medical plant species with a vague taxonomic classification and a long history in China. Bulbs of six Lilium species (L. regale, L. concolor, L. pumilum, L. leucanthum, L. davidii var. unicolor and L. lancifolium) native to China were investigated with a view to their exploitation as a potential source of natural antioxidants due to their phenoli...

Objective: Pili (Canarium ovatum, Engl.) pomace is an underutilized agricultural waste that possesses great potential to be regarded as a functional food ingredient. The aim of this study was to measure the polyphenol content and antioxidant activity of pili pomace drink and determine the influence of heating on these parameters. Moreover, it sought to assess the acute effects of thermally proc...