The antioxidative properties of the aporphines boldine, glaucine and apomorphine, and of the benzyltetrahydroisoquinolines (+/-)-coclaurine and (+/-)-norarmepavine were compared in the brain homogenate autoxidation model. The IC50 values found lay in the 16-20 microM range for the aporphines and were 131.7 microM, and 79.3 microM for coclaurine and norarmepavine, respectively. These results ind...

Botanical compounds have been widely used throughout history as cures for various diseases and ailments. Many of these compounds exhibit strong antioxidative, anti-inflammatory, and antiapoptotic properties. These are also common damaging mechanisms apparent in several ocular diseases, including age-related macular degeneration (AMD), glaucoma, diabetic retinopathy, cataract, and retinitis pigm...

A novel series of mesotetrakis[aryl]-21H,23H-porphyrin derivatives 2a-j was synthesized from the condensation of aldehyde derivatives 1a-j with pyrrole in the presence of p-toluenesulfonic acid. The synthesized porphyrins were considered as a model to study the free radical-induced damage of biological membranes and the protective effects of these porphyrins. It was found that these compounds e...

The antioxidative activities of the ethanol and aqueous extracts of the leaf and root samples of Albizia antunesiana were determined across a series of four in vitro models. The results showed that all the extracts had reducing power (Fe(3+)- Fe2+), DPPH, hydroxyl and nitric oxide radical scavenging abilities. The ethanol root extract had more potent antioxidant power in all the experimental mo...

The objective of this study was to identify the major antioxidative components present in the peel of rambutan (Nephelium lappaceum), mangosteen (Garcinia mangostana) and langsat (Lansium domesticum). The identification and quantification of the major antioxidative components were performed using high performance liquid chromatography at 254 nm. The results showed that ellagic acid and corilagi...

_____________________________________________________________________________________________ Tea is the most common beverage in the world. It is consumed mostly as green tea, oolong, or black tea. Depending on the manufacturing process, different varieties of tea can be produced. As tea is one of the most popular beverages, it could be a tremendously important source of polyphenolic constituen...