Natural Antioxidants in Foods and Medicinal Plants: Extraction, Assessment and Resources
Dong-Ping Xu 1, Ya Li 1
, Xiao Meng 1, Tong Zhou 1, Yue Zhou 1, Jie Zheng 1, Jiao-Jiao Zhang 1 and Hua-Bin Li 1,2,*
, Xiao Meng 1, Tong Zhou 1, Yue Zhou 1, Jie Zheng 1, Jiao-Jiao Zhang 1 and Hua-Bin Li 1,2,*
1
Guangdong Provincial Key Laboratory of Food, Nutrition and Health, School of Public Health, Sun Yat-Sen University, Guangzhou 510080, China
2
South China Sea Bioresource Exploitation and Utilization Collaborative Innovation Center, Sun Yat-Sen University, Guangzhou 510006, China
*
Author to whom correspondence should be addressed.
Academic Editors: David Arráez-Román and Ana Maria Gómez Caravaca
Int. J. Mol. Sci. 2017, 18(1), 96; https://doi.org/10.3390/ijms18010096
Received: 21 October 2016 / Revised: 24 December 2016 / Accepted: 27 December 2016 / Published: 5 January 2017
(This article belongs to the Special Issue Analytical Techniques in Plant and Food Analysis)
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. View Full-TextKeywords:
antioxidant; extraction; assessment; resource
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Xu, D.-P.; Li, Y.; Meng, X.; Zhou, T.; Zhou, Y.; Zheng, J.; Zhang, J.-J.; Li, H.-B. Natural Antioxidants in Foods and Medicinal Plants: Extraction, Assessment and Resources. Int. J. Mol. Sci. 2017, 18, 96.
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