Efficiency of Natural Phenolic Compounds Regenerating α-Tocopherol from α-Tocopheroxyl Radical

2007 ◽  
Vol 55 (9) ◽  
pp. 3661-3666 ◽  
Author(s):  
Manuel Pazos ◽  
Mogens L. Andersen ◽  
Isabel Medina ◽  
Leif H. Skibsted
Keyword(s):  
Phenolic Compounds ◽  
Natural Phenolic Compounds ◽  
Tocopheroxyl Radical

scholarly journals Flavonoids as natural phenolic compounds and their role in therapeutics: an overview

2021 ◽  
Vol 7 (1) ◽  
Author(s):  
Rakesh E. Mutha ◽  
Anilkumar U. Tatiya ◽  
Sanjay J. Surana
Keyword(s):  
Phenolic Compounds ◽  
Therapeutic Potential ◽  
Main Body ◽  
The Past ◽  
Secondary Chemicals ◽  
Natural Phenolic Compounds ◽  
Development And Management ◽  
Major Emphasis ◽  
Present Understanding

Abstract Background Natural plants and plant-derived formulations have been used by mankind from the ancient period of time. For the past few years, many investigations elaborated the therapeutic potential of various secondary chemicals present in the plants. Literature revealed that the various secondary metabolites, viz. phenolics and flavonoids, are responsible for a variety of therapeutic action in humans. Main body In the present review, an attempt has been made to compile the exploration of natural phenolic compounds with major emphasis on flavonoids and their therapeutic potential too. Interestingly, long-term intake of many dietary foods (rich in phenolics) proved to be protective against the development and management of diabetes, cancer, osteoporosis, cardiovascular diseases and neurodegenerative diseases, etc. Conclusion This review presents an overview of flavonoid compounds to use them as a potential therapeutic alternative in various diseases and disorders. In addition, the present understanding of phenolics and flavonoids will serve as the basis for the next scientific studies.

Development of new active packaging films coated with natural phenolic compounds to improve the oxidative stability of beef

Meat Science ◽  
2014 ◽  
Vol 97 (2) ◽  
pp. 249-254 ◽  
Author(s):  
Letricia Barbosa-Pereira ◽  
Goizane P. Aurrekoetxea ◽  
Inmaculada Angulo ◽  
Perfecto Paseiro-Losada ◽  
José M. Cruz
Keyword(s):  
Phenolic Compounds ◽  
Oxidative Stability ◽  
Active Packaging ◽  
Packaging Films ◽  
Natural Phenolic Compounds

scholarly journals TLC analysis of some phenolic compounds in kombucha beverage

2004 ◽  
pp. 199-205 ◽  
Author(s):  
Radomir Malbasa ◽  
Eva Loncar ◽  
Ljiljana Kolarov
Keyword(s):  
Phenolic Compounds ◽  
Thin Layer ◽  
Thin Layer Chromatography ◽  
Green Tea ◽  
Black Tea ◽  
Wide Range ◽  
Tea Fungus ◽  
Natural Phenolic Compounds ◽  
Tlc Analysis ◽  
Layer Chromatography

Black and green tea contains a wide range of natural phenolic compounds Flavanoids and their glycosides, catechins and the products of their condensation, and phenolic acids are the most important. Kombucha beverage is obtained by fermentation of tea fungus on black or green tea sweetened with sucrose. The aim of this paper was to investigate the composition of some phenolic compounds, catechin, epicatechin, quercetin, myricetin, gallic and tanic acid, and monitoring of their status during tea fungus fermentation. The method used for this study was thin layer chromatography with two different systems. The main phenolic compounds in the samples with green tea were catechin and epicatechin, and in the samples with black tea it was quercetin.

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