2013
DOI: 10.1016/j.indcrop.2012.07.066
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The phenolic content and antioxidant activity of infusions from Mediterranean medicinal plants

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Cited by 104 publications
(94 citation statements)
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“…These results were in agreement with Wang et al (2013) and Khan et al (2012) who found a strong correlation between DPPH and ABTS assay. Likewise, many literatures reported show a strong relationship between the total phenolic content and the free radical scavenging activity of plant extracts (Shabir et al, 2011;Gonçalves et al, 2013;Othman et al, 2007).…”
Section: Free Radical Scavenging Activitiesmentioning
confidence: 90%
“…These results were in agreement with Wang et al (2013) and Khan et al (2012) who found a strong correlation between DPPH and ABTS assay. Likewise, many literatures reported show a strong relationship between the total phenolic content and the free radical scavenging activity of plant extracts (Shabir et al, 2011;Gonçalves et al, 2013;Othman et al, 2007).…”
Section: Free Radical Scavenging Activitiesmentioning
confidence: 90%
“…Plant derivatives, such as infusions and decoctions, have since long been used in traditional medicine for prevention and treatment of several pathologies [1,2] . Including common infectious diseases, leading causes of morbidity and mortality [3] , which are directly responsible for 26% of annual deaths worldwide [4] , were also treated by those plants preparations since ancient times [5] .…”
Section: Introductionmentioning
confidence: 99%
“…Among them, phenolic compounds, owing to their acknowledged antioxidant, anti-inflammatory, antimicrobial and antitumor properties, have the highest potential to prevent, reduce and/or treat several pathological conditions (Espín, García-Conesa, & Tomás-Barberán, 2007;Huang, Boxin, & Prior, 2005;Hübsch, Van Zyl, Cock, & Van Vuuren, 2014). Flavonoids and phenolic acids, in particular, are known for their high biological activity, having been reported for their positive effect in the prevention of a several chronic diseases (Bordoloi et al, 2016;Umar Lule & Xia, 2005), or their capacity as food preservatives by stabilizing lipid peroxidation and inhibiting different enzymes associated to oxidation processes (Bernal, Mendiola, Ibáñez, & Cifuentes, 2011;Gonçalves, Gomes, Costa, & Romano, 2013;Shan, Cai, Sun, & Corke, 2005).…”
Section: Introductionmentioning
confidence: 99%