지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국식품영양과학회 Preventive Nutrition and Food Science Preventive Nutrition and Food Science Vol.29 No.4
- 발행연도
- 2024.12
- 수록면
- 485 - 494 (10page)
이용수
초록· 키워드
오류제보하기
Phytonutrients (e.g., phenolic compounds and flavonoids) are secondary plant metabolites that play an important role in the defense against pathogens and protection from oxidative injury because of their potential ability to neutralize reactive oxygen species. The present study aimed to determine the antioxidant contents, scavenging activity, and toxicity of aqueous extracts of common Omani plants. The total phenolic content (TPC), total flavonoid content (TFC), scavenging activity against hydrogen peroxide (H2O2), and brine shrimp lethality of the aqueous extracts of commonly used Omani ethnobotanical plants were evaluated. The samples exhibited a wide range of the investigated parameters. TPC ranged from 0.52 to 65.14 mg gallic acid equivalent/g dry solid, whereas TFC ranged from 0.07 to 37.14 mg catechin equivalent/g dry solid. Moreover, the scavenging activity ranged from 6.9% to 91.9%. Among 18 plant species that were examined, Pteropyrum scoparium, Moringa peregrina, Dodonaea viscosa, Rhus aucheri, Acridocarpus orientalis, and Prosopis cineraria showed high values in almost all parameters. At exposure levels of 1 to 1,000 g/mL, the lethality test using four plants with the highest TPC values and scavenging activity (M. peregrina, P. scoparium, R. aucheri, and P. cineraria) revealed that they may be safe for consumption as food or medicine. In general, the study demonstrated that some Omani plant species may be potential sources of phenolic compounds and flavonoids. Thus, these plant species should be propagated to be used in the food and nutraceutical industries. Moreover, they can be consumed to combat chronic oxidative stress-mediated diseases.
목차
ABSTRACT
INTRODUCTION
MATERIALS AND METHODS
RESULTS AND DISCUSSION
REFERENCES
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