Antioxidant capacity of phenolic phytochemicals from various cultivars of plums

Epidemiological studies have revealed that a diet rich in plant-derived foods has a protective effect on human health. Identifying bioactive dietary constituents is an active area of scientific investigation that may lead to new drug discovery. Kaempferol (3,5,7-trihydroxy-2-(4-hydroxyphenyl)-4H-1-benzopyran-4-one) is a flavonoid found in many edible plants (e.g. tea, broccoli, cabbage, kale, beans, endive, leek, tomato, strawberries and grapes) and in plants or botanical products commonly used in traditional medicine (e.g. Ginkgo biloba, Tilia spp, Equisetum spp, Moringa oleifera, Sophora japonica and propolis). Some epidemiological studies have found a positive association between the consumption of foods containing kaempferol and a reduced risk of developing several disorders such as cancer and cardiovascular diseases. Numerous preclinical studies have shown that kaempferol and some glycosides of kaempferol have a wide range of pharmacological activities, including antioxidant, anti-inflammatory, antimicrobial, anticancer, cardioprotective, neuroprotective, antidiabetic, anti-osteoporotic, estrogenic/antiestrogenic, anxiolytic, analgesic and antiallergic activities. In this article, the distribution of kaempferol in the plant kingdom and its pharmacological properties are reviewed. The pharmacokinetics (e.g. oral bioavailability, metabolism, plasma levels) and safety of kaempferol are also analyzed. This information may help understand the health benefits of kaempferol-containing plants and may contribute to develop this flavonoid as a possible agent for the prevention and treatment of some diseases.

A review on the dietary flavonoid kaempferol.

A review of the antioxidant potential of medicinal plant species

The analysis of onion and garlic.

Bound phenolics in foods, a review

Carotenoid Content of Korean Persimmon Peel and Their Changes in Storage

The effects of different fuel sources used in grilling on the physicochemical and sensory characteristics of mackerel were Investigated. Oak and sawdust charcoals were used as fuel sources. The content of saturated fatty acids was increased during grilling. Histidine was the mest predominant amino acid; grilling significantly increased glutamic acid. Mackerel shows a high inosine 5'-monophosphate content that is increased during grilling. Oak charcoal and sawdust charcoal contained high levels of potassium and sodium, respectively. Potassium content was increased at the surface moscle of oak charcoal grilled mackerel (OM). The flavor preference for OM was significantly (p Les effets de differentes sources de combustibles (charbon de bois de chene ou de sciure) utilises dans le grillage sur les caracteristiques physicochimiques et sensorielles des maquereaux sont evalues. Le procede de grillage augmente les teneurs en acides gras satures, en acide glutamique et en inosine 5'-monophosphate. L'analyse sensorielle montre une preference pour le maquereau grille au charbon de bois de chene.

The physicochemical quality characteristics of charcoal grilled mackerels

To assess the relationship between anti-oxidant and immunomodulatory activities of Diospyros kaki Thunb. fruit, we harvested persimmons on the first Friday of every month from July to October, and conducted a DPPH assay, a T-bet promoter assay, and an ELISA for IL-4 determination. Anti-oxidant activity increased as fruit weight rose. When the fruit was extracted with five different solvents, and the extracts examined for radical scavenging activity, such activity exhibited a pattern similar to that seen when anti-oxidant activity was assessed. T-bet promoter activity decreased on ripening, whereas IL-4 expression increased, as tested in a DNFB-induced animal model. Collectively, the results suggest that inflammation-inhibitory activity, valuable in treatment of some immune diseases, rises as persimmons ripen.

Comparison of Radical Scavenging and Immunomodulatory Activities Exhibited by an Aqueous Extract of Diospyros kaki Thunb. Fruit (Persimmon)

This study was conducted to investigated the change of volatile flavor components of Cassia tora seeds during roasting treatments. The flavor components of Cassia tora seeds were analyzed by gas chromatography(GC) and combined gas chromatography-mass spectrometry(GC/MS). Among the flavor compounds collected by simultaneous steam distillation and extraction(SDE) method, 38 components were separated and identified. They consisted of 3 pyrazines, 4 pyrroles or pyridine, 4 alcohols, 11 aldehydes or ketones, 9 furans or phenols and 7 others. The flavor compounds collected from unroasted Cassia tora seeds were 7 components. During roasting process, many other flavor components were formed and increased in their contents. The contents of pyrazines and furans were highest and increased conspicuously, whereas, the contents of aldehydes, ketones, alcohols and pyridines were not increased significantly.

Changes of Volatile Flavor Components on Roasting Conditions in Cassia tora Seeds

This study was conducted to investigate the effects of egg shell calcium treatments on short-term storage of cut Kimchi cabbage. Egg shell ash powder (ESP-2) had the greatest calcium contents. Calcium solubility was greater in citric acid than acetic acid and ascorbic acid. Cut Kimchi cabbages (3×3 cm) were treated with 0.5%, 1.0%, and 2.0% egg shell powder (ESP-1), and egg shell ash powder (ESP-2), and 0.5% citric acid, put inside polyethylene (PE) bags, and stored at 5°C for 6 weeks. Weight loss was about 99.85-99.90%, and the ratio was the lowest upon 0.5% ESP-2 treatment (p<0.05). The reduction ratios of soluble solids were 21.3-43.4%, and decreased in the order of 1.0% ESP-2 treatment and 0.5% ESP-1. The L* values decreased, whereas a* and b* values of Hunter colorimetry increased in all treatments. ΔE values were lowest upon 0.5% ESP-2 treatment. 0.5% ESP-2 treatment showed better quality characteristics than other treatments. Thus, egg shell calcium treatments could effectively enhance the shelf-life of cut Kimchi cabbage.

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Shin-Kyo Chung

Papers

Carotenoid Content of Korean Persimmon Peel and Their Changes in Storage

The physicochemical quality characteristics of charcoal grilled mackerels

Comparison of Radical Scavenging and Immunomodulatory Activities Exhibited by an Aqueous Extract of Diospyros kaki Thunb. Fruit (Persimmon)

Changes of Volatile Flavor Components on Roasting Conditions in Cassia tora Seeds

Effects of egg shell calcium treatments on the short-term storage of cut Kimchi cabbage