Author
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Wang, Shiow |
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Submitted to: International Society for Horticultural Science Meeting
Publication Type: Abstract Only Publication Acceptance Date: 10/19/2001 Publication Date: 8/5/2002 Citation: Wang, S.Y. 2002. Antioxidant capacity of medicinal herbs, culinary herbs, and berry crops. International Society for Horticultural Science Meeting. Interpretive Summary: Technical Abstract: Herbs and berry crops have been shown to contain high levels of antioxidant compounds These antioxidants are capable of performing a number of functions including acting as free radical scavengers, peroxide decomposers, singlet and triplet oxygen quenchers, enzyme inhibitors, and synergists. The different antioxidant components found in herbs and berry crops provide protection against harmful free radicals and have been associated with lower incidence and mortality rates of cancer and heart disease, in addition to a number of other health benefits. Herbs have been used for many purposes including medicine, nutrition, flavorings, beverages, and industry. Since prehistoric times, herbs have been the basis for nearly all medicinal therapy until synthetic drugs were developed in the Nineteenth Century. Today herbs are still found in 40 percent of prescription drugs. Culinary herbs also have been grown and used for their ability to enhance and complement the flavors of a wide variety of foods. Even though a variety of herbs are known to be remarkable sources of phenolic compounds, data on the composition and antioxidant activities of herbs and berry crops are insufficient. We found herbs and berry crops to contain a number of healthful phytochemicals such as vitamin E, vitamin C, bata carotene, flavonoids, phenolic acids and are an effective and potential source of natural antioxidants. The results from this presentation will be useful to plant breeders, other researchers, and the general public who are interested in the antioxidant potentials of various herbs and berry crops as dietary supplements. |
