The plant phenolic compounds such as flavonoids, tannins and phenolic acids appeared to be strong antiradical and antioxidant compounds. The number of hydroxy groups and the presence of a 2,3-double bond and orthodiphenolic structure enhance antiradical and antioxidative activity of flavonoids. The glycosylation, blocking the 3-OH group in C-ring, lack of a hydroxy group or the presence of only...

Antioxidants are vital substances which possess the ability to protect the body from damage caused by free radical-induced oxidative stress. A variety of free radical scavenging antioxidants exist within the body which many of them are derived from dietary sources like fruits, vegetables and teas. This article describes a test method for screening the antioxidant activity of 60 Iranian plant...

Background: The increasing demand for natural preservatives results in their extended usefulness. The objective of the present study was to investigate the physicochemical and antioxidative characteristics of Rhus coriaria L. (sumac) fruit and comparison of its antioxidative and antibacterial activity with Zataria multiflora Essential Oil (ZEO) as native Iranian natural additives. Methods: Ant...

The most efficient steaming conditions below 200 degrees C for extracting antioxidants from used tea leaves and their reaction behavior during the steaming treatment were investigated. The antioxidative activity of the steamed extracts increased with increasing steaming temperature, and the yield of the ethyl acetate extract fraction from each steamed extract showing the greatest antioxidative ...

pomegranate juice (pj) and its products are directly used in foods due to their pleasant taste and palatability as well as preservative effects. in spite of useful effects of essential oils such as zataria multiflora boiss essential oil (zeo) on prolonging shelf-life of foods, their application is restricted due to their vigorous taste and aroma. in the present study, physicochemical characteri...