We tested the antioxidant properties of both aqueous and methanolic extracts of oregano (origanum vulgare) They proved to be effective in the inhibition of all phases of the peroxidative process: first neutralizing free radicals (superoxide anion, hydroxyl radical and 1,1-diphenyl-2-picrylhydrazyl radical), then blocking peroxidation catalysis by iron (through iron-chelating and iron-oxidizing properties), and finally through interruption of lipid-radical chain reactions (chain-breaking activity). Their anti-glycosylation activity was also effective. The glycosylation of lipoproteins is directly related to their peroxidation. The amount of extract used in our experiments was obtained from 0.1-1 mg of dried leaves, amounts far less than those normally used in the Mediterranean diet.
Antioxidant properties of oregano (origanum vulgare) leaf extracts / G. Cervato, M. Carabelli, S. Gervasio, A. Cittera, R. Cazzola, B. Cestaro. - In: JOURNAL OF FOOD BIOCHEMISTRY. - ISSN 0145-8884. - 24:6(2000), pp. 453-465.
|Titolo:||Antioxidant properties of oregano (origanum vulgare) leaf extracts|
CERVATO, GIOVANNA (Corresponding)
CARABELLI, MARTA (Secondo)
CAZZOLA, ROBERTA (Penultimo)
CESTARO, BENVENUTO ALESSANDRO (Ultimo)
|Parole Chiave:||lipid-peroxidation; free-radicals; acid; consequences; carnosine; oxidation; plasma; foods|
|Settore Scientifico Disciplinare:||Settore BIO/10 - Biochimica|
|Data di pubblicazione:||2000|
|Digital Object Identifier (DOI):||http://dx.doi.org/10.1111/j.1745-4514.2000.tb00715.x|
|Appare nelle tipologie:||01 - Articolo su periodico|