Otan tämän luettelon glukoosiblogiin, koska tätä teetä on käytetty diabeteksen hoitoon joissain kulttuureissa ja sillä on myös hyvät ominaisuudet pahojen (PAH) lisäksi. Tästä artikkelista herää ajatus, että kasvin runsaita orgaanisia fenolisia antioksidantteja voitaisiin käyttää - haitta-aineista puhdistamisen jälkeen- luonnonantioksidantteina synteettisten sijasta, jolloin tämä rautatammi katsottaisiin raaka-aineeksi, josta voitaisiin saada niitä antioksidantimolekyylejä esiin. eikä niin että koko kasvia kaikkine osinensa seoksena suoraan käytettäisiin .http://www.sfcri.com/vilka-ar-farorna-med-yerba-mate-for-cancer/ Ei taida sopia suomalaiselle koska voi vaihtaa päälle kansan perinnölliset maksasyöpägeenit, sillä geenisäätövaikutus on vahva.
Molecules 2007, 12(3), 423-432; doi:10.3390/12030423
Article Phenolic Antioxidants Identified by ESI-MS from Yerba Maté (Ilex paraguariensis) and Green Tea (Camelia sinensis) Extracts
Received: 21 December 2006 / Revised: 3 March 2007 / Accepted: 4 March 2007 / Published: 12 March 2007
(This article belongs to the Special Issue Phenolics and Polyphenolics)
Download PDF [160 KB, uploaded 18 June 2014]
Abstract
Aqueous extracts of green yerba maté (Ilex paraguariensis) and green tea (Camellia sinensis)
are good sources of phenolic antioxidants, as already described in the
literature. The subject of this study were organic extracts from yerba
maté, both green and roasted, and from green tea. Their phenolic
profiles were characterized by direct infusion electrospray insertion
mass spectrometry (ESI-MS) and their free radical scavenging activity
was determined by the DPPH assay.
Organic extracts containing phenolic
antioxidants might be used as natural antioxidants by the food industry,
replacing the synthetic phenolic additives used nowadays.
Ethanolic and
aqueous extracts from green yerba maté, roasted yerba maté and green
tea showed excellent DPPH scavenging activity (>89%). The ether
extracts from green and roasted yerba maté displayed a weak scavenging
activity, different from the behavior observed for the green tea ether
extract. The main phenolic compounds identified in green yerba maté
water and ethanolic extracts were:
caffeic acid,
quinic acid,
caffeoyl
glucose,
caffeoylquinic acid,
feruloylquinic acid,
dicaffeoylquinic acid
and rutin.
After the roasting process two new compounds were formed:
caffeoylshikimic acid
and dicaffeoylshikimic acid.
The ethanolic
extracts from yerba maté, both roasted and green, with lower content of
phenolic compounds (3.80 and 2.83 mg/mL) presented high antioxidant
activity and even at very low phenolic concentrations, ether extract
from GT (0.07 mg/mL) inhibited DPPH over 90%.
Keywords:
Yerba maté (Ilex paraguariensis); Green tea (Camellia sinensis); Phenolic compounds; ESI-MS; Natural antioxidant; Free radical scavenging activity
This is an open access article distributed under the
Creative Commons Attribution License which permits unrestricted use, distribution,
and reproduction in any medium, provided the original work is properly cited.
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