Chemiluminescent screening of quenching effects of natural colorants against reactive oxygen species: Evaluation of grape seed, monascus, gardenia and red radish extracts as multi-functional food additives

Wada, Mitsuhiro; Kido, Hirotsugu; Ohyama, Kaname; Ichibangase, Tomoko; Kishikawa, Naoya; Ohba, Yoshihito; Nakashima, Mihoko N.; Kuroda, Naotaka; Nakashima, Kenichiro

doi:10.1016/j.foodchem.2006.02.050

Cited by 55 publications

(35 citation statements)

References 26 publications

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“…Grapes are one of the richest sources of polyphenols among fruits [25], being rich in a wide range of phenolic compounds, many of them renowned for their therapeutic or health promoting properties [65,66]. The bioactive compounds from grapes juices mainly include simple phenolic, flavonoids (anthocyanins, flavanols, flavonols), stilbenes (resveratrol) and phenolic acids, shown to have benefits related to human health by conferring the ability to sequester reactive oxygen species (ROS), such as hydroxyl radical and singlet oxygen [67].…”

Section: Biological Activity Of Phenolic Compounds Present In Grape Jmentioning

confidence: 99%

Phenolic Compounds and Antioxidant Activity in Grape Juices: A Chemical and Sensory View

2018

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Section: Biological Activity Of Phenolic Compounds Present In Grape Jmentioning

confidence: 99%

Phenolic Compounds and Antioxidant Activity in Grape Juices: A Chemical and Sensory View

2018

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“…In traditional Chinese medicine, radish seed oil, which is rich in sulforaphene is used to improve intestinal function and for treatment of digestive problems [4]. Studies have shown that oil yields from radish seeds can be as high as 35-40 %, making them potential new oil sources for food, medicine and cosmetic industries [5].…”

Section: Introductionmentioning

confidence: 99%

Extraction and characterization of radish seed oils using different methods

Zhao¹,

Ren²,

Ma³

2017

Trop. J. Pharm Res

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“…Other naturally-occurring pigments, but from commercial origin, have been also studied, such as geniposide, monascorubrin and purple corn color (Kyoko Nabae et al, 2008;Ozaki et al, 2002;Wada et al, 2007). In fact, for the majority of naturallyoccurring food pigments, studies using natural pigments and also those from commercial sources, have been carried out.…”

Section: Natural Food Colorantsmentioning

confidence: 99%

Food colorants: Challenges, opportunities and current desires of agro-industries to ensure consumer expectations and regulatory practices

Martins

Roriz

Morales

et al. 2016

Trends in Food Science & Technology

387

205

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Background: Worldwide consumers seek most delightful and appealing foodstuffs, at the same time they require safer, more nutritious and healthier products. Color is one of the most important organoleptic attributes that directly affects consumers' acceptance and food selection. Scope and approach:The present report aims to provide an extensive approach to the field of food (natural/synthetic) colorants, namely those who are currently allowed with established acceptable daily intake (ADI). It also describes the biotechnological and industrial techniques that have been used to optimize food attractiveness, shelf life and color stability, as well as the general trends and future perspectives of food science and technology in the topic of food colorants. Key findings and conclusions:Synthetic food colorants were largely used, but have been progressively substituted by those obtained from natural origins. Numerous side effects and toxicity, at both medium and long-terms, allergic reactions, behavioral and neurocognitive effects have been related with their use. Otherwise, naturally-derived food colorants seem to provide high quality, efficiency and organoleptic properties, and also play a contributive role as health promoters. Anthocyanins, carotenoids, phenolic compounds, beet derivatives, annatto and some curcuminoids are among the most commonly used, while strict regulatory practices have been applied looking for food quality assurance.

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Chemiluminescent screening of quenching effects of natural colorants against reactive oxygen species: Evaluation of grape seed, monascus, gardenia and red radish extracts as multi-functional food additives

Cited by 55 publications

References 26 publications

Phenolic Compounds and Antioxidant Activity in Grape Juices: A Chemical and Sensory View

Phenolic Compounds and Antioxidant Activity in Grape Juices: A Chemical and Sensory View

Extraction and characterization of radish seed oils using different methods

Food colorants: Challenges, opportunities and current desires of agro-industries to ensure consumer expectations and regulatory practices

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