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Detalhes Referência

Tipo
Artigos em Revista

Tipo de Documento
Artigo Completo

Título
In vitro antioxidant and anti-inflammatory properties of Limonium algarvense flowers’ infusions and decoctions: A comparison with green tea (Camellia sinensis)

Participantes na publicação
Maria João Rodrigues (Author)
Vanessa Neves (Author)
Alice Martins (Author)
Amélia P. Rauter (Author)
Dep. Química e Bioquímica
 CQB
 Nuno R. Neng (Author)
Dep. Química e Bioquímica
 CQB
 José M.F. Nogueira (Author)
Dep. Química e Bioquímica
 CQB
 João Varela (Author)
Luísa Barreira (Author)
Luísa Custódio (Author)

Resumo
This work reports the in vitro antioxidant and anti-inflammatory activities and toxicity of infusions and decoctions of Limonium algarvense flowers, and green tea. The total contents in different phenolic groups and the quantification of individual phenolics by HPLC are also reported. L. algarvense and green tea had similar antioxidant properties, except for hydroxyl radical-scavenging activity, higher on green tea, and iron chelating potential, higher on L. algarvense. The later species also had the uppermost anti-inflammatory potential. Green tea decoction had the highest content of phenolic groups, but the infusion of L. algarvense had higher amounts of salicylic, gallic and coumaric acids. L. algarvense was not toxic, whereas green tea was toxic for S17 cells. Under our experimental conditions, infusions and decoctions of L. algarvense flowers had similar or higher antioxidant and anti-inflammatory properties than green tea, and thus, may be useful for alleviating symptoms associated with oxidative and inflammatory-related diseases.

Data de Publicação
2016-06-00

Instituição
FACULDADE DE CIÊNCIAS DA UNIVERSIDADE DE LISBOA

Suporte
Food Chemistry

Identificadores da Publicação
ISSN - 0308-8146

Editora
Elsevier BV

Volume
200

Página Inicial
322
Página Final
329

Identificadores do Documento
URL - http://dx.doi.org/10.1016/j.foodchem.2016.01.048
DOI - https://doi.org/10.1016/j.foodchem.2016.01.048

Distinções
This Journal is ranked in the TOP 5% in the areas of Applied Chemistry, Food Science and Technology and Analytical Chemistry

Identificadores de Qualidade
SCIMAGO Q1 (2016) - 1,731 - Food Science, Analytical Chemistry, Medicine (miscellaneous)
Web Of Science Q1 (2016) - 4.529 - Chemistry, Applied

Keywords
Antioxidant power Free radicals Inflammation Herbal beverages Halophytes

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APA
Maria João Rodrigues, Vanessa Neves, Alice Martins, Amélia P. Rauter, Nuno R. Neng, José M.F. Nogueira, João Varela, Luísa Barreira, Luísa Custódio, (2016). In vitro antioxidant and anti-inflammatory properties of Limonium algarvense flowers’ infusions and decoctions: A comparison with green tea (Camellia sinensis). Food Chemistry, 200, 322-329. ISSN 0308-8146. eISSN . http://dx.doi.org/10.1016/j.foodchem.2016.01.048

IEEE
Maria João Rodrigues, Vanessa Neves, Alice Martins, Amélia P. Rauter, Nuno R. Neng, José M.F. Nogueira, João Varela, Luísa Barreira, Luísa Custódio, "In vitro antioxidant and anti-inflammatory properties of Limonium algarvense flowers’ infusions and decoctions: A comparison with green tea (Camellia sinensis)" in Food Chemistry, vol. 200, pp. 322-329, 2016. 10.1016/j.foodchem.2016.01.048

BIBTEX
@article{38679, author = {Maria João Rodrigues and Vanessa Neves and Alice Martins and Amélia P. Rauter and Nuno R. Neng and José M.F. Nogueira and João Varela and Luísa Barreira and Luísa Custódio}, title = {In vitro antioxidant and anti-inflammatory properties of Limonium algarvense flowers’ infusions and decoctions: A comparison with green tea (Camellia sinensis)}, journal = {Food Chemistry}, year = 2016, pages = {322-329}, volume = 200 }