Refine your search
Collections
Journals
A B C D E F G H I J K L M N O P Q R S T U V W X Y Z All
Gunalan, Gayathri
- A Comparative Phytochemical Analysis of Cocoa and Green Tea
Abstract Views :806 |
PDF Views:404
Authors
Affiliations
1 Dept. of Biochemistry, SRM Arts and Science College, Kattankulathur, Kanchipuram, Tamilnadu, IN
1 Dept. of Biochemistry, SRM Arts and Science College, Kattankulathur, Kanchipuram, Tamilnadu, IN
Source
Indian Journal of Science and Technology, Vol 3, No 2 (2010), Pagination: 188-192Abstract
Polyphenols are a large groups of natural compounds widely distributed in variety of plants. They are known to have antioxidant properties with potential health benefits. Green tea and cocoa are the two most widely consumed beverages in the world. Various researches suggest that green tea and cocoa was found to prevent cardiovascular diseases, cancers and kidney stones. The present study is intended to profile the phenols and flavonoids content and to assess the antioxidative capacity in both cocoa and green tea. The results of the study have revealed that one serving of cocoa has higher amount of polyphenols than that of green tea. Hence cocoa froths with antioxidants than green tea and its consumption can improve general health.Keywords
Green Tea, Cocoa, Antioxidants, Free Radicals, Phytochemicals, FlavonoidsFull Text
References
- Arts ICW and Hollman PCH (2005) Polyphenols and disease risk in epidemiologic studies. Am. J. ClinicalNutr. 81, 317–325.
- Blot WJ, Chow WH and McLaughlin JK (1996) Tea and cancer: a review of the epidemiological evidence. Eur. J. Cancer Prevention. 5, 425.
- Cheng QK and Chen ZM (1994) Tea and Health. Press Chinese Agri. Sci., Beijing, China.
- Dreosti E (2000) Antioxidant polyphenols in tea, cocoa, and wine. Nutrition. 16, 692-694.
- Dreosti IE (1997) Cancer biomarkers in the field of tea. Cancer Lett. 1,114.
- Francene MS, Monica MB and Carl LK (2003) Cocoa and chocolate flavonoids: Implications for cardiovascular health. J. Am. Diet Assoc. 103(2), 215-223.
- Gramza JK, M Hes and Jedrusek-Golinska (2004) Tea extracts influence on catalytical properties of Fe2+ in lipids. Pol. J. Environ. Studies. 13,143–146.
- Hertog MGL, Feskens EJM, Hollman PCH, Katan MB and Kromhout D (1993) Dietary antioxidant flavonoids and risk of coronary heart disease: the ZutphenElderly Study. Lancet. 342, 1007–1011.
- Hill AF (1952) Economic botany: a textbook of useful plants and plant products. McGarw-Hill Book Company Inc, NY.
- Jankun J, Selman SH, Swiercz R and Skrzypczak- Jankun E (1997) Why drinking green tea could prevent cancer. Nature. 387, 561.
- Johnson M and Loo G (2000) Effects of epigallocatechin gallate and quercetin on oxidative damage to cellular DNA. Mutat. Res. 459, 211-218.
- Joseph JA, Shukitt-Hale B and Casadesus G (2005) Reversing the deleterious effects of aging on neuronal communication and behavior: beneficial properties of fruit polyphenolic compounds. Am. J. Clin. Nutr. 81, 313– 316.
- Keen CL, Holt RR, Oteiza PI, Fraga CG and Schmitz HH (2005) Cocoa antioxidants and cardiovascular health.Am. J. Clin. Nutr. 81, 298–303.
- Ki Won Lee, Young Jun Kim, Hyong joo Lee and Chang Yong Lee (2003) Cocoa Has More Phenolic Phytochemicals and a Higher Antioxidant Capacity than Teas and Red Wine. J. Agri. Food Chem. 51, 7292-7295.
- Lambert JD, Hong J, Yang G, Liao J and Yang CS (2005) Inhibition of carcinogenesis by polyphenols: evidence from laboratory investigations. Am. J. Clin. Nutr. 81, 284–291.
- Long H, Halliwell B, Clement MV and Ramalingam J (2000) Hydrogen peroxide: Ubiquitous in cell culture and in vivo. IUBMB Life. 50, 251–257.
- Long LH, Lan AN, Hsuan FT and Halliwell B (1999) Generation of hydrogen peroxide by "antioxidant" beverages and the effect of milk addition. Is cocoa the best beverage? Free Radical Res. 31(1), 67-71.
- McGee JH (1984) On food and cooking. Charles Scribner’s Sons, NY.
- Miller KB, Stuart DA, Smith NL, Lee CY, McHale NL, Flanagan JA, Ou B and Hurst WJ (2006) Antioxidant activity and polyphenol and procyanidin contents of selected commercially available cocoa-containing and chocolate products in the United States. J. Agri. ood Chem. 54(11), 4062-4068.
- Nishitani E and Sagesaka YM (2004) Simultaneous determination of catechins, caffeine and other phenolic compounds in tea using new HPLC method. J. Food. Compos. Anal. 17, 675- 85.
- Osman H, Nasarudin R and Lee SL (2004) Extracts of cocoa (Theobroma cacao L.) leaves and their antioxidation potential. Food Chem. 86, 41–46.
- Rao KS and Recknagel RO (1968) Early onset of lipid peroxidation in rat liver after carbon tetrachloride administration. Exp. Mol. Pathol. 9: 271-278.
- Rotondo S, Rajtar G, Manarini S, Celardo A, Rotillo D, de Gaetano G, Evangelista V and Cerletti C (1998) Effect of trans-reservatrol, a natural polyphenolic compound, on human polymorphonuclear leukocyte function. Br. J. Pharmocol. 123,1691-1699.
- Sakanaka, S (1991) Prevention Effects of Tea Polyphenols against Dental Caries. Proc. Intl. Symp. Tea Sci. pp:243-247, 26th -29th August, Shizuoka, Japan.
- Sangboni C, Suzuki N and Sakane T (1997) Polyphenols in chocolate, which have antioxidant activity, modulate immune functions in humans in vitro. Cell Immunol. 177, 129-136.
- Sato M, Miyazaki T, Kambe F, Maeda K and Seo H (1997) Quercetin, a bioflavonoid, inhibits theinduction of interleukin 8 and monocyte chemo attractant protein-1 expression by tumor necrosisfactor in cultured human synovial cells. J. Rheumatol. 24,1680-1684.
- Scalbert A, Manach C, Morand C, Rémésy C and Jiménez L (2005) Dietary polyphenols and the prevention of diseases. Critical Rev. Food Sci. Nutr. 45(4), 287-306.
- Shiraki M, Hara, Y Osawa, T Kumon, H Nakayama, T Kawakishi, S(1994) Antioxidative and antimutagenic effects of theaflavins from black tea. Mutat. Res. 323,29-34.
- Sies H, Schewe T, Heiss C and Kelm M (2005) Cocoa polyphenols and inflammatory mediators. Am. J Clin Nutr. 81, 304–312.
- Sofowara A (1993) Medicinal plants and Traditional medicine in Africa. Spectrum Books Ltd, Ibadan, Nigeria. p. 289.
- Szeto YT and Benzie IF (2002) Effects of dietary antioxidants on human DNA ex vivo. Free Radical Res. 36(1), 113-118.
- Teissedre PL, Frankel EN, Waterhouse AL, Peleg H and German JB (1996) Inhibition of in-vitro human LDL oxidation by phenolic antioxidants from grapes and wines. J. Sci. Food Agric. 70: 55–61.
- Tijburg LBM, Mattern T, Folts JD, Weisgerber UM and Katan MB (1997) Tea Flavonoids and Cardiovascular Diseases: A Review. Critical Rev. Food Sci. Nutr. 37, 771-785.
- Trease GE and Evans WC (1989) Pharmacognsy. 11th edn. Brailliar Tiridel Can. Macmillian Publ.
- Vita JA (2005) Polyphenols and cardiovascular disease: effects on endothelial and platelet function. Am. J Clin Nutr. 81, 292–297.
- Waterhouse AL, Shirley JR and Donovan JL (1996) Antioxidants in chocolate. Lancet. 348-834.
- Yagi K (1978) Lipid peroxides and human diseases. Chem. Physiol. Lipids. 45, 337-351.
- Yang CS (1997) Inhibition of carcinogenesis by tea. Nature. 389,134-135.
- Yanishlieva-Maslarowa NN and Heinonen IM (2001) Sources of natural antioxidants: Vegetables, fruits, herbs, spices and teas. Antioxidants in Food –Practical Applications. Eds. Pokorny J, Yanishlieva N & Gordon M, CRC Press, Woodhead Publ., Cambridge (UK). pp: 210–249.
- Preliminary Phytochemical and Pharmacognostical Analysis of Bauhinia variegata Linn. Leaves
Abstract Views :158 |
PDF Views:0
Authors
Affiliations
1 Captain Srinivasa Murti Drug Research Institute for Ayurveda (CCRAS), Anna Hospital Campus, Arumbakkam, Chennai-106, IN
2 Dept. of Biochemistry, Bharathi Women’s College, Chennai-108, IN
1 Captain Srinivasa Murti Drug Research Institute for Ayurveda (CCRAS), Anna Hospital Campus, Arumbakkam, Chennai-106, IN
2 Dept. of Biochemistry, Bharathi Women’s College, Chennai-108, IN
Source
Research Journal of Pharmacognosy and Phytochemistry, Vol 3, No 5 (2011), Pagination: 236-240Abstract
Bauhinia variegata Linn. is one of the medicinal plants used in traditional systems of medicines like Siddha, Ayurvedha, Unani. All the parts of the tree were used to treat various diseases in folklore medicine. The aim of the present study was to carryout the pharmacognostical and preliminary phytochemical analysis of Bauhinia variegata Linn. leaves. The standard methods were followed. Bauhinia variegata Linn. leaves showed the presence of thin layer of epidermis, parenchymatous cells, sclerenchyma sheath, vascular bundles and unicellular, non-glandular trichomes. Leaf constants viz. stomatal index-5.32, vein islet number - 8.35, vein termination number -6.7, palisade ratio - 7.5 were also studied. Physiochemical parameters such as total ash(8.2%w/w), water soluble ash value (2.1%w/w ), acid insoluble ash value (6%w/w), alcohol extractive value (8%w/w), water soluble extractive value (18.4%w/w) and loss on drying (6.89%w/w) were determined. Phytochemical analysis showed the presence of flavonoids, alkaloids, steroids, saponins, tannins and cardiac glycosides.
