Reduction of safrole content of Cinnamomum porrectum leaves by blanching and the effect on the antioxidant and anti-inflammatory activities of its herbal tea

Phornthip Saetan; Worapong Usawakesmanee; Sunisa Siripongvutikorn; Chutha Takahashi Yupanqui

首页> 外文期刊>Functional Foods In Health And Disease >Reduction of safrole content of Cinnamomum porrectum leaves by blanching and the effect on the antioxidant and anti-inflammatory activities of its herbal tea

【24h】

Reduction of safrole content of Cinnamomum porrectum leaves by blanching and the effect on the antioxidant and anti-inflammatory activities of its herbal tea

机译：通过烫发和对其中草茶的抗氧化剂和抗炎活性的影响，减少肉桂瘤叶片叶片的脱胶含量

获取原文

掌桥外文数据库（机构版） >>

开具论文收录证明 >>

文献代查 >>

页面导航

摘要
著录项
相似文献
相关主题

摘要

Background: Cinnamomum porrectum (C. porrectum) is an aromatic medicinal plant from southern Thailand. While many Cinnamomum species demonstrate medicinal properties such as anti-inflammatory effects, some species are known to contain safrole, a group 2B carcinogen. Although the leaves of C. porrectum are used to produce herbal tea, there is no scientific data to support its properties as a functional food or any guarantee of its safety.

机译：背景：Cinnamomum Porrectum（C. Porrectum）是泰国南部的芳香药用植物。虽然许多Cinnamomum物种证明了药用特性，例如抗炎作用，但已知一些物种含有Safrool，A组致癌物质。虽然C. Porrectum的叶子用于生产草药茶，但没有科学数据，以支持其属性作为功能性食品或其安全的任何保证。

著录项

来源
《Functional Foods In Health And Disease》 |2017年第12期|共22页
作者
Phornthip Saetan; Worapong Usawakesmanee; Sunisa Siripongvutikorn; Chutha Takahashi Yupanqui;
展开▼
作者单位

展开▼
收录信息
原文格式 PDF
正文语种
中图分类
关键词

相似文献

外文文献
中文文献
专利

1. Influence of hot water blanching process on phenolic profile and antioxidant activity of Cinnamomum porrectum herbal tea [J] . Phornthip Saetan, Worapong Usawakesmanee, Sunisa Siripongvutikorn Functional Foods In Health And Disease . 2016,第12期

机译：热水热烫工艺对桂皮凉茶酚醛成分和抗氧化活性的影响
2. Influence of hot water blanching process on phenolic profile and antioxidant activity of Cinnamomum porrectum herbal tea [J] . Phornthip Saetan, Worapong Usawakesmanee, Sunisa Siripongvutikorn Functional Foods In Health And Disease . 2016,第12期

机译：热水热烫工艺对桂皮凉茶酚醛成分和抗氧化活性的影响
3. Optimization of Hot-water Extraction of Dried Yacon Herbal Tea Leaves: Enhanced Antioxidant Activities and Total Phenolic Content by Response Surface Methodology [J] . Ueda Yuto, Apiphuwasukcharoen Nippitch, Tsumumi Shuhei, Food science and technology research . 2019,第1期

机译：干燥Yacon凉茶的热水提取工艺的优化：通过响应面法提高抗氧化活性和总酚含量
4. Formulation of herbal tea drinks by adding green tea to improve antioxidant activities [C] . Megawati, Teni Ernawati, Lia Meilawati, International Symposium on Applied Chemistry . 2019

机译：添加绿茶以改善抗氧化活性的制剂茶饮
5. Fertilizer effects on nutrient elements, total polyphenol and antioxidant content of roselle hibiscus (Hibiscus sabdariffa L.) leaves of Senegal accession. [D] . Chin, Sue Lin. 2013

机译：肥料对塞内加尔登录的玫瑰茄芙蓉的营养元素，总多酚和抗氧化剂含量的影响。
6. Antioxidant content and activity in leaves and petioles of six sweet potato (Ipomoea batatas L.) and antioxidant properties of blanched leaves [O] . Youngbin Jang, Eunmi Koh 2019

机译：六个甘薯（Ipomoea batatas L.）叶片和叶柄的抗氧化含量和活性及变白叶片的抗氧化性能
7. Reduction of safrole content of Cinnamomum porrectum leaves by blanching and the effect on the antioxidant and anti-inflammatory activities of its herbal tea [O] . Phornthip Saetan, Worapong Usawakesmanee, Sunisa Siripongvutikorn, 2017

机译：通过烫发和对其中草茶的抗氧化剂和抗炎活性的影响，减少肉桂瘤叶片叶片的脱胶含量

Reduction of safrole content of Cinnamomum porrectum leaves by blanching and the effect on the antioxidant and anti-inflammatory activities of its herbal tea

摘要

著录项

相似文献

相关主题

期刊订阅