Abstract
The functionality of antioxidants in dietary sources is introduced and their antioxidant properties reviewed. Application of natural plant extracts, including Mesona procumbens Hemsl. (Hsian-tsao), Antrodia camphorata, Eucommia ulmoides Oliv. (Du-Zhong), tea seed (Camellia oleifera Abel.) oil, soy-based food extracts, fruit extract from Artocarpus heterophyllus, root extract from Alpinia pricei Hayata, and mulberry (Morus atropurpurea Roxb.), and Cassia tea (Cassia tora L.) is also summarized. This chapter also provides a commentary and future trends for the natural plant extracts or their active compounds as food antioxidants.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
