The influence of honey on human health has been known since ancient times. Different components, like vitamins, amino-acids, enzymes, and the so called antioxidant activity of the honey play role in this effect, and also in the excellent quality. The aim of present study was to determine the total antioxidant activity and the flavonoid content...of some honey samples. These two parameters are widely studied, and a lot of data can be used to compare and analyse. On the basis of them we can state that our results are quite similar than those we can find in literature. Characteristic feature of the examined honey samples is, that the antioxidant activity increased with the darkening of the colour. The lowest antioxidant activity and flavonoid content was produced by the acacia honeys with greenish shade of colour. The highest values was found in the very dark honeys (forest, sage, golden rod). The only exception was the coriander honey, where despite of its lighter colour, very high antioxidant activity was
...5); font-variant-ligatures: normal; font-variant-caps: normal; -webkit-text-stroke-width: 0px; text-decoration-style: initial; text-decoration-color: initial;">In this present study, we prepared selenium-enriched food sprouts, where the antioxidant capacity was analysed, we also determined their microbiological status. We took into account the fact, we choose micronutrients to our treatment, that selenium can be delivered to the body by a small amount with the most widely consumed food.
In this study male C57BL/6J (B6) mice were used to determine the possible effects of our Hungarian tart cherry extract in a chronic obesity mouse model on antioxidant capacity.
The control group received standard mouse chow, the high fat control group was switched to high fat diet and tap water supplemented with 5% sucrose. The high fat...+anthocyanin group received the high fat and sucrose diet, but dissolved in the drinking water they received anthocyanin-rich tart cherry extract. After six weeks, the antioxidant capacity and SOD activity were measured. Antioxidant capacity was decreased with a significant elevation of SOD activity. The tart cherry extract made a significant enhancement in antioxidant capacity and SOD activity. Our results show that chronic anthocyanin intake has a potential to enhance redox status associated with obesity.
The antioxidant capacity of 12 cultivar that were harvested in 2014, were determined by FRAP (Ferric Reducing Ability of Plasma), DPPH (1,1-diphenyl-2-picrylhydrazyl radical-scavenging activity) TEAC (Trolox Equivalent Antioxidant Capacity) and photochemiluminescence method. In sour cherry, the most antioxidant effects of natural... bioactive compounds are anthocyanins. Our results show that the photochemiluminescence method is the most suitable to determine the antioxidant capacity of red soft fruits and tart cherries
Evidence suggests that a diet high in fruits and vegetables may reduce the risk of chronic diseases, such as cardiovascular disease and cancer, and phytochemicals including phenolics, flavonoids and carotenoids from fruits and vegetables may play a key role in reducing chronic disease risk. Recent research has proven that sour cherry (Prunus ce...rasus L.) is a valuable natural source of some bioactive compounds important in human health preservation.
In our work, we identified the total antioxidant capacity and ”antioxidant density” of sour cherry varieties named ”Újfehértói fürtös”, ”Debreceni bõtermõ”, ”Kántorjánosi” and ”Érdi bõtermõ” and those of the ”Bosnyák” sour cherry clones. ”Antioxidant density” is a biological value indicator obtained in a synthetic way, which indicates the antioxidant capacity of the particular food, e. g. fruit and vegetable, per 1 Calorie.
The antioxidant capacity of ’Debreceni bőtermő’, ’Újfehértói fürtös’ and ’Érdi bőtermő’ cultivars were determined by FRAP (Ferric Reducing Ability of Plasma), DPPH (1,1-diphenyl-2-picrylhydrazyl radical-scavenging activity) and photochemiluminescence method. In sour cherry, the most antioxidant effects of natural bioactive... compounds are anthocyanins. Our results show that the photochemiluminescence method out of applied assays is ratheris suitable to determine the antioxidant capacity of red soft fruits and tart cherries. The correlation is good between the determined anthocyanin concent by this technic and pH-differential spectrophotometry. However, both FRAP and DPPH assays are inaccurate.
The anthocyanin composition of ’Debreceni bőtermő’, ’Újfehértói fürtös’ and ’Érdi bőtermő’ ’Csengődi csokros’ sour cherry varieties were analised. There are big differences between the accumulation of anthocyanan compounds of cultivars. ’Csengődi csokros’ produce melatonin in large quantity. On the evidence of the results, we can say that the hungarian sour cherry cultivars are suitable for functional food development.
Many herbs have antioxidant activity, which can replace the use of potencionally harmful synthetic antioxidants. Sunflower oil fortified with eight different plants and stored at room temperatur in my experiment. Specified intervals with determination of peroxide value, FFA, iodine value, anisidine value and TOTOX value followed the quality of...the sunflower oil.
Sorghum (Sorghum bicolor L.) and millet (Panicum miliaceum L.) are the fifth and sixth most important cereal crops in the world. Gluten-free grains, therefore persons with coeliac disease could consume them also. In addition, they have a lot of positive effects due to their phenolic compounds (phenol acid, flavonoid, tannin). The total phenol c...ontent of sorghum is high, but Panicum miliaceum and Eleusine coracana have higher antioxidant activity. Fiber and mineral contents are also high, the protein contents are also higher than in standard cereals. Sorghum use is similar to corn: starch, glucose, syrup, and oil can be produced. Moreover, it can be used in preparing whole grain products, bread, pancake, dumpling, mush, cake, pasta and beer from sorghum. Broom and forage are also can be prepeared from them. Millet used such as mush, steamed food, cake, bread, alcoholic and non-alcoholic beverages.