Antioxidant activity of selected phenols and herbs used in diets for medical conditions

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F10%3A00024345" target="_blank" >RIV/60461373:22330/10:00024345 - isvavai.cz</a>
Alternative codes found
RIV/60460709:41210/10:48049
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Antioxidant activity of selected phenols and herbs used in diets for medical conditions
Original language description
The antioxidant activity of some herbs used in dietology practice was determined by the DPPH free radical method, which was calibrated with ascorbic acid. Mostly hydrophilic phenols are the most active compounds in plants, and therefore water was used asthe extraction agent. Besides antioxidant activity, total phenolic compounds content was also measured and strong correlation between these two values was found. Extracts of lemon balm (Melissa officinalis L.), peppermint (Mentha x piperita L.), oregano(Origanum vulgare L.), Greek oregano (Origanum heracleoticum L.), sage (Salvia officinalis L.) and winter savory (Satureja montana L.) showed very significant activity. It was comparable with the activity of green tea, namely in case of oregano and peppermint. Lower activity was observed in case of rosemary (Rosmarinus officinalis L.), marjoram (Majorana hortensis), hyssop (Hyssopus officinalis L.), sweet basil (Ocimum basilicum) and lovage (Levisticum officinale Koch.). Inhibitory acti
Czech name
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Czech description
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Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
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Publication year
2010
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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