The Experts below are selected from a list of 1115658 Experts worldwide ranked by ideXlab platform
Feng Chen - One of the best experts on this subject based on the ideXlab platform.
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antioxidant properties in vitro and total phenolic contents in methanol extracts from medicinal plants
Lwt - Food Science and Technology, 2008Co-Authors: Huabin Li, Kawing Cheng, Chi Chun Wong, Feng ChenAbstract:Abstract In order to find out new sources of safe and inexpensive Antioxidants, the antioxidant capacities of 45 selected medicinal plants were evaluated using ferric reducing antioxidant power (FRAP) and Trolox equivalent antioxidant capacity (TEAC) assays, respectively, and the total phenolic contents of these plants were measured by the Folin–Ciocalteu method. Most of these plants were analyzed for the first time for their antioxidant activities. It was found that the plants Sargentodoxa cuneata Rehd. Et Wils, Fraxinus rhynchophylla Hance, Paeonia lactiflora Pall, Paeonia suffruticosa Andr and Scutellaria baicalensis Ceorgi possessed the highest antioxidant capacities and thus could be potential rich sources of natural Antioxidants. A strong correlation between TEAC values and those obtained from FRAP assay implied that Antioxidants in these plants were capable of scavenging free radicals and reducing oxidants. A high correlation between antioxidant capacities and their total phenolic contents indicated that phenolic compounds were a major contributor of antioxidant activity of these plants.
Chung S Yang - One of the best experts on this subject based on the ideXlab platform.
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Antioxidants differing meanings in food science and health science
Journal of Agricultural and Food Chemistry, 2018Co-Authors: Chitang Ho, Chung S Yang, Jinsong Zhang, Ke ZhangAbstract:“Antioxidant” is a term commonly used in food science to describe compounds that block lipid peroxidation and other oxidative reactions, thereby maintaining freshness and prolonging the shelf lives of food products. Dietary Antioxidants and antioxidant supplements are lauded as quenching reactive oxygen species and preventing different chronic diseases, but strong evidence for their beneficial effects is lacking. In addition to the essential antioxidant nutrients, vitamins E and C, there are several well-designed antioxidant and cytoprotective enzyme systems in the human body, which are more important than dietary non-nutrient Antioxidants. At high concentrations, many Antioxidants could act as pro-oxidants, increasing oxidative stress and inducing toxicity.
Olivier Diat - One of the best experts on this subject based on the ideXlab platform.
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Separation and identification of polar polyphenols in oily formulation using high-performance thin-layer chromatography and mass spectroscopy techniques
OCL Oilseeds and fats crops and lipids, 2018Co-Authors: Ophélie Fadel, Pierre Bauduin, Anne Rossignol-castera, Jean-charles Gaillard, Luc Girard, Donatien Gomes Rodrigues, Annabelle L’hermitte, Olivier DiatAbstract:In cosmetics, there is some interest to solubilized polar antioxidant molecules in oil. This is a matrix that can indeed protect these fragile molecules against oxidation and that makes possible the polar Antioxidants transfer through the epidermis in order to be delivered within the dermis. Varying the oil formulation allows the achievement of a high content of Antioxidants in a natural vegetable oil using an oleo-eco extraction process. However, it was necessary to characterize this content using quantitative and efficient methods such as High-Performance Thin-Layer Chromatography technique. The aim of this work was to develop a method of antioxidant's characterization with this technique without a preliminary re-extraction of the Antioxidants. Résumé-Séparation et identification de polyphénols polaires dans une formulation huileuse, au moyen de techniques de chromatographie sur couche mince haute performance et de spectroscopie de masse. Il y a un intérêt d'utiliser en cosmétique des molécules antioxydantes polaires solubilisées dans une matrice huileuse. C'est une matrice qui peut en effet protéger ces molécules fragiles contre l'oxydation et qui peut favoriser le transfert d'antioxydants polaires à travers l'épiderme pour être délivrés dans le derme. Dans un procédé d'oléo-éco extraction utilisant une huile ou une cire végétale, une formulation appropriée de la matrice huileuse peut permettre d'atteindre une teneur élevée en antioxydants polaire. Cependant, il est nécessaire de caractériser ce contenu en utilisant des méthodes quantitatives et efficaces, telles que la technique de chromatographie en couche mince à haute performance afin d'optimiser le procédé. Le but de ce travail est de développer une méthode de caractérisation de l'antioxydant avec cette technique sans ré-extraction préalable des antioxydants. Mots clés : solubilisation / séparation / antioxydant / matrices huileuses / chromatographie sur couche mince haute performance
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Separation and identification of polar polyphenols in oily formulation using high-performance thin-layer chromatography and mass spectroscopy techniques
OCL, 2018Co-Authors: Ophélie Fadel, Donatien Gomes Rodrigues, Pierre Bauduin, Anne Rossignol-castera, Annabelle L’hermitte, Jean-charles Gaillard, Luc Girard, Olivier DiatAbstract:In cosmetics, there is some interest to solubilized polar antioxidant molecules in oil. This is a matrix that can indeed protect these fragile molecules against oxidation and that makes possible the polar Antioxidants transfer through the epidermis in order to be delivered within the dermis. Varying the oil formulation allows the achievement of a high content of Antioxidants in a natural vegetable oil using an oleo-eco extraction process. However, it was necessary to characterize this content using quantitative and efficient methods such as High-Performance Thin-Layer Chromatography technique. The aim of this work was to develop a method of antioxidant’s characterization with this technique without a preliminary re-extraction of the Antioxidants.
Chitang Ho - One of the best experts on this subject based on the ideXlab platform.
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Antioxidants differing meanings in food science and health science
Journal of Agricultural and Food Chemistry, 2018Co-Authors: Chitang Ho, Chung S Yang, Jinsong Zhang, Ke ZhangAbstract:“Antioxidant” is a term commonly used in food science to describe compounds that block lipid peroxidation and other oxidative reactions, thereby maintaining freshness and prolonging the shelf lives of food products. Dietary Antioxidants and antioxidant supplements are lauded as quenching reactive oxygen species and preventing different chronic diseases, but strong evidence for their beneficial effects is lacking. In addition to the essential antioxidant nutrients, vitamins E and C, there are several well-designed antioxidant and cytoprotective enzyme systems in the human body, which are more important than dietary non-nutrient Antioxidants. At high concentrations, many Antioxidants could act as pro-oxidants, increasing oxidative stress and inducing toxicity.
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Antioxidant Measurement and Applications
2007Co-Authors: Fereidoon Shahidi, Chitang HoAbstract:1. Antioxidant Measurement and Applications: An Overview 2. Antioxidants and Cancer Therapy: To take or not to take: That is the Question? 3. Antioxidants and Whole Food Phytochemicals for Cancer Prevention. 4. Measurement of Antioxidant Activity in Food and Biological Systems 5. Hydrophilic and Lipophilic Antioxidant Capacity in Foods: Measurement and in vivo Implications 6. Cell Culture Methods to Assess Bioactivity of Functional Foods and Dietary Supplements 7. Antioxidant activity of phytopolyphenols: Assessment in cell culture systems 8. Lipid Oxidation, Antioxidants and Spin Trapping 9. Regulation of Antioxidant Response Element (ARE) Pathways by Natural Chemopreventive Compounds 10. Method Development for Monitoring Seal Blubber Oil Oxidation Based on Propanal and Malondialdehyde Formation 11. PHOTOCHEM Method for Determination of Antioxidant Capacity of Plant Extracts 12. Antioxidants and Antioxidant Activities of Vegetables 13. Antioxidant Capacity of Phenolic Extracts from Selected Food By- Products 14. Comparative Study on Total Polyphenol Content and Total Antioxidant Activity of Tea (Camellia sinensis) 15. Antioxidant and Anti-Cancer Activities of Green and Black Tea polyphenols 16. Peanut Skin Phenolics: Extraction, Identification, Antioxidant Activity and Potential Applications 17. Antioxidant Activity in Relationship to Phenolic Content of Diverse Food Barley Genotype 18. Phytochemical Compositions and Free Radical Scavenging Capacities of Selected Cold-Pressed Edible Seed Oils 19. Antioxidants from Edible Seaweeds 20. Extraction, Separation, Detection and Antioxidant Activity of Apple Polyphenols 21. Impact of Berry Phytochemicals on Human Health: Effects Beyond Antioxidant 22. Health Benefits of Edible Berry Anthocyanins: Novel Antioxidant and Anti-Angiogenic Properties 23. Lutein: Separation, Antioxidant Activity and Potential Health Benefits 24. Vitamin C Protects Against Hydrogen Peroxide-induced Inhibition of Gap-junction Intercellular Communication through the Blocking Phosphorylation of Connexin-43 and ERK 1/2 in Rat Liver Epithelial Cells 25. Formation of Off-odorants during Light Exposure of Milk and its Inhibition by Antioxidants 26. Control of Irradiation-induced Lipid Oxidation and Volatile Sulfur Compounds Using Antioxidants in Raw Meat and Ready-to-eat Meat Products 27. Role of Plant-based Binders on Lipid Stability and Color of Stored Minced Beef
Ke Zhang - One of the best experts on this subject based on the ideXlab platform.
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Antioxidants differing meanings in food science and health science
Journal of Agricultural and Food Chemistry, 2018Co-Authors: Chitang Ho, Chung S Yang, Jinsong Zhang, Ke ZhangAbstract:“Antioxidant” is a term commonly used in food science to describe compounds that block lipid peroxidation and other oxidative reactions, thereby maintaining freshness and prolonging the shelf lives of food products. Dietary Antioxidants and antioxidant supplements are lauded as quenching reactive oxygen species and preventing different chronic diseases, but strong evidence for their beneficial effects is lacking. In addition to the essential antioxidant nutrients, vitamins E and C, there are several well-designed antioxidant and cytoprotective enzyme systems in the human body, which are more important than dietary non-nutrient Antioxidants. At high concentrations, many Antioxidants could act as pro-oxidants, increasing oxidative stress and inducing toxicity.
