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 Total antioxidant activity in some Chinese natural foods or herbs.

 

Presenter:	Chen, Ing-Chien , d7226003@ms.cc.ntu.edu.tw
Authors	Chen, Ing-Chien  (A)   Pan, Shu-Mei  (A)
Affiliations:	(A): Department of Botany, National Taiwan University, Taipei, Taiwan, ROC

There has been an increasing interest in natural antioxidants and their role in human health and nutrition over the past years. The over oxidation process in human resulted in several degenerative diseases. Some traditional Chinese foods or herbs were popular in Taiwan for the purpose of overcoming oxidative stress in body. Fresh tissues of Indian almond, Taiwan jewel orchid, medicinal fungi, royal jelly, ashitaba leaves, and dry powder of mushroom, wheat, adley, pollen, wheat stray were selected to evaluate the total antioxidant activity with ABTS/H2O2/HRP method. The result indicated Indian almond has the highest total antioxidant activity, about 28800 mg ascorbate equivalent per gram fresh weight. Total antioxidant activities of ashitaba leaves, medicinal fungi and pollen were high, in the range of 800-1000 mg ascorbate equivalent per gram fresh weight. The antioxidative capacity may be one of the beneficial components in those Chinese foods.