black/antioxidant

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[Stability and antioxidant activity of black currant and black aronia berry juices].

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The berries of black currant and black aronia are rich in polyphenolic compounds and especially in anthocyanins, demonstrating antioxidant activity. The aim of the study was to evaluate the possible effect of thermal technological processes on the quantity of polyphenols and anthocyanins in berry

Antioxidative properties of black tea.

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BACKGROUND Black tea, obtained by tea leaves fermentation, is an oxidized product and contains mainly multimeric polyphenols, whose biological activity is not well documented. This paper reviews the available literature on the effects of black tea on health with a focus on its antioxidative

Antioxidants in the black mussel (Mytilus galloprovincialis) as an indicator of Black Sea coastal pollution.

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The biologically active compounds, antioxidant activities, and free radical scavenging effects of black mussel dry matter (Mytilus galloprovincialis)--(BMDM) were investigated. The extract from BMDM with absolute methanol (BMDMAMet) showed the strongest inhibition of lipid peroxidation as a function

[Studies on antioxidant constituents from black tea].

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Qimen black tea has strong inhibitory activity of canola oil oxidation. Four antioxidant compounds, theaflavin (TF1), theaflavin-3-gallate (TF2A), theaflavin-3'-gallate (TF2B) and theaflavin digallate (TF3), were isolated from acetic acetate extract of black tea by silica gel and sephadex LH-20

Physicochemical and antioxidant properties of black garlic.

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Black garlic (BG) is a processed garlic product prepared by heat treatment of whole garlic bulbs (Allium sativum L.) at high temperature under high humidity for several days, resulting in black cloves with a sweet taste. BG has recently been introduced to the Korean market as a product beneficial to

Antioxidant function of melanin in black fungi.

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1,8-Dihydroxynaphthalene melanin in Wangiella dermatitidis and Alternaria alternata was titrated in vivo with the oxidants permanganate, hypochlorite, and H2O2. Melanized strains neutralized more oxidant and withstood higher concentrations of permanganate and hypochlorite than albino strains did.

Antioxidant properties of black tea in alcohol intoxication.

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Food ingredients such as alcohol may modify cellular redox state. Ethanol metabolism is accompanied by generation of free radicals that can damage cell components especially when antioxidant mechanisms are no able to neutralize them. However black tea is a source of polyphenol antioxidants that may

Antioxidant activity of the new black vinegar "IZUMI".

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OBJECTIVE "IZUMI" is a new kind of vinegar resulting from an improvement in the manufacturing method of Kurosu, a traditional vinegar product made from unpolished rice. We evaluated the antioxidant activity of this new Kurosu by means of measuring the level of diacron-reactive oxygen metabolites

Antioxidant activity of black tea vs. green tea.

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Nutritional and antioxidative properties of black goat meat cuts.

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In this study, we evaluated the nutritional value and antioxidant activity of black goat loin (BGL) and black goat rump (BGR) meat.We evaluated the proximate compositions, collagen and mineral contents, and fatty acid compositions of BGL and BGR with

Composition analysis and antioxidant properties of black garlic extract.

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Black garlic produced from fresh garlic under controlled high temperature and humidity has strong antioxidant properties. To determine these compounds, five fractions (from F1 to F5) were separated and purified by elution with chloroform:methanol at different ratios (8:1, 6:1, 4:1, 2:1, and 0:1;

Influence of preheating on antioxidant activity of the water extract from black soybean and color and sensory properties of black soybean decoction.

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BACKGROUND Our previous study indicated that black soybean (BS) tea (BST) made from preheated BS showed a significant protective effect against CCl4 -induced liver damage in Sprague Dawley rats due to BS's antioxidant activity. In this study, we investigated three different preheating methods on the

The effects of juice processing on black mulberry antioxidants.

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Black mulberry fruit is processed to juice at significant scale in Turkey. The effect of industrial-scale juice production on black mulberry antioxidants was evaluated using samples collected from the main steps of processing; including the selection of fruits, washing, mechanical milling, mashing,

Antioxidative and antimutagenic effects of theaflavins from black tea.

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Theaflavins, polyphenolic ingredients of black tea, were observed to inhibit in vitro lipid peroxidation in the erythrocyte membrane ghost and microsomal systems. Theaflavins also showed inhibition of DNA single-strand cleavage and mutagenicity, both induced by hydrogen peroxide. These results

Antioxidant and lipid lowering activities of Indian black tea.

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Indian black tea; CTC leaf and dust, produced by Tata Tea Limited, Kolkata, (India) was studiedin vitro as potential scavenger of oxygen free radicals. Super oxide anions were generated in a system containing xanthine-xanthine oxidase (enzymic system) and by NADH- phenozine methosulphate (non

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