Antioxidant, antibacterial, anti-inflammatory, and anticancer properties of Cinnamomum kanehirae Hayata leaves extracts

Li, Po‐Hsien; Shih, Yun-Jhen; Lu, Wen‐Chien; Huang, Ping‐Hsiu; Wang, Chiun-Chuang R.

doi:10.1016/j.arabjc.2023.104873

Cited by 7 publications

(1 citation statement)

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“…The use of these compounds is common due to their high safety and lack of toxicity [104]. These chemical compounds have biological activities beneficial to humans, including anti-inflammatory [105], anticancer [106], prevention and treatment of diabetes [107], and beneficial effects on the immune system [108]. Antioxidants act by inhibiting free radical reactions, suppressing oxidative processes, and avoiding consequent cell damage [109].…”

Section: Packaging With Active Antioxidant Propertymentioning

confidence: 99%

Agar-Agar and Chitosan as Precursors in the Synthesis of Functional Film for Foods: A Review

et al. 2023

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The food industry produces an exorbitant amount of solid waste of petrochemical origin as a result of the increase in the development of new products. Natural polymers are an alternative to this theme; however, their development with adequate properties is a challenge. The union of different polymers in the synthesis of packaging is usually carried out to improve these properties. The combination of agar-agar and chitosan biopolymers show particular advantages through hydrogen bonds and electrostatic attraction between oppositely charged groups, presenting a promising source of studies for the synthesis of green packaging. When combined with natural extracts with active properties, these polymers allow an increase in the microbiological stability of foods associated with lower chemical preservative content and greater environmental sustainability.

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Section: Packaging With Active Antioxidant Propertymentioning

confidence: 99%

Agar-Agar and Chitosan as Precursors in the Synthesis of Functional Film for Foods: A Review

et al. 2023

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Antimicrobial and antioxidant properties of the acetone extracts of the leaves of Lagenaria siceraria and Cucurbita pepo

et al. 2023

Food Chemistry Advances

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Accentuation of the browning characteristics and functional properties of aged tomatoes (Solanum lycopersicum cv.)

Chiang,

Chiang

2024

Food Chemistry: X

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Antioxidant, antibacterial, anti-inflammatory, and anticancer properties of Cinnamomum kanehirae Hayata leaves extracts

Cited by 7 publications

References 57 publications

Agar-Agar and Chitosan as Precursors in the Synthesis of Functional Film for Foods: A Review

Agar-Agar and Chitosan as Precursors in the Synthesis of Functional Film for Foods: A Review

Antimicrobial and antioxidant properties of the acetone extracts of the leaves of Lagenaria siceraria and Cucurbita pepo

Accentuation of the browning characteristics and functional properties of aged tomatoes (Solanum lycopersicum cv.)

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