Journal
FOOD AND BIOPRODUCTS PROCESSING
Volume 89, Issue C3, Pages 217-233Publisher
ELSEVIER
DOI: 10.1016/j.fbp.2010.04.008
Keywords
Antioxidant; Oxidative stress; Medicinal species; Different countries
Funding
- MOSTI Malaysia
- [SCF0049-IND-2007]
Ask authors/readers for more resources
Some researchers suggest that two-thirds of the world's plant species have medicinal value; in particular, many medicinal plants have great antioxidant potential. Antioxidants reduce the oxidative stress in cells and are therefore useful in the treatment of many human diseases, including cancer, cardiovascular diseases and inflammatory diseases. This paper reviews the antioxidant potential of extracts from the stems, roots, bark, leaves, fruits and seeds of several important medicinal species. Synthetic antioxidants such as butylated hydroxytoluene (BHT) and butylated hydroxylanisole (BHA) are currently used as food additives, and many plant species have similar antioxidant potentials as these synthetics. These species include Diospyros abyssinica, Pistacia lentiscus, Geranium sanguineum L., Sargentodoxa cuneata Rehd. Et Wils, Polyalthia cerasoides (Roxb.) Bedd, Crataeva nurvala Buch-Ham., Acacia auriculiformis A. Cunn, Teucrium polium L., Dracocephalum moldavica L., Urtica dioica L., Ficus microcarpa L. fil., Bidens pilosa Linn. Radiata, Leea indica, the Lamiaceae species, Uncaria tomentosa (Willd.) DC, Salvia officinalis L., Momordica Charantia L., Rheum ribes L., and Pelargonium endlicherianum. The literature reveals that these natural antioxidants represent a potentially side effect-free alternative to synthetic antioxidants in the food processing industry and for use in preventive medicine. (C) 2010 The Institution of Chemical Engineers. Published by Elsevier B.V. All rights reserved.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available