Author
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Wang, Shiow |
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Submitted to: American Chemical Society National Meeting
Publication Type: Proceedings Publication Acceptance Date: 2/1/2003 Publication Date: 4/6/2003 Citation: Wang, S.Y. 2003. Antioxidant capacity of berry crops and herbs. American Chemical Society National Meeting. Interpretive Summary: Active oxygen species are generated as by-products of normal metabolism. Increased levels of these active oxygen species or free radicals create oxidative stress, which leads to a variety of biochemical and physiological injuries often resulting in impairment of metabolism, and eventually cell death. There is little doubt that successful prevention will be the key to controlling morbidity and mortality from chronic diseases affecting humankind. Berry crops and herbs are good sources of natural antioxidants and have shown a remarkably high scavenging activity toward chemically generated radicals, thus making them effective in inhibiting oxidation of human low-density lipoproteins and preventing various human diseases. However, no review is available on antioxidant capacity of berry crops and herbs. This paper covers a wide range of berry crops and herbs as it related to antioxidant capacity. It should be useful to students, researchers, plant breeders, health professionals and the general public. Technical Abstract: Berry fruits and herbs are good sources of natural antioxidants. In addition to usual nutrients such as vitamins and minerals, extracts of berries and herbs are also rich in anthocyanins, flavonoids and phenolic acids. Berry fruits and herbs have shown a remarkably high scavenging activity toward chemically generated radicals, thus making them effective in inhibiting oxidation of human low-density lipoproteins and preventing various human diseases. The different species of berries and herbs have varying abilities to inhibit different active oxygen species (peroxyl radicals, superoxide radicals, hydrogen peroxide, hydroxyl radicals, and singlet oxygen). Berries and herbs contain numerous phytochemicals including luteolin, naringin, rosmarinic acid, rosmanol, rutoside, caffeic acid, hispidulin, cirsimaritin, apigenin, vanillic acid, ellagic acid, chlorogenic acid, p-coumaric acid, kaempferol, quercetin, myricetin, cyanidin, delphinidin, petunidin, malvidin, pelargonidin, and peonidin. These phytochemicals are effective sources of natural antioxidants. Therefore, supplementing a balanced diet with berries and herbs should have beneficial health effects. |
