298
Views
42
CrossRef citations to date
0
Altmetric
Original

The effects of essential oils and aqueous tea infusions of oregano (Origanum vulgare L. spp. hirtum), thyme (Thymus vulgaris L.) and wild thyme (Thymus serpyllum L.) on the copper-induced oxidation of human low-density lipoproteins

, Ph.D, , , &
Pages 87-93 | Published online: 06 Jul 2009

References

  • Bell JR, Donovan JL, Wong R, Waterhouse AL, German JB, Walzem RL, Kasim-Karakas SE. (+)-Catechin in human plasma after ingestion of a single serving of reconstituted red wine. Am J Clin Nutr 2000; 71: 103–108
  • Bendini A, Gallina Toschi T, Lercker G. Antioxidant activity of oregano (Origanum vulgare L.) leaves. Ital J Food Sci 2002; 14: 17–23
  • Brown EJ, Khodr H, Hider RC, Rice-Evans CA. Structural dependence of flavonoid interactions with Cu21 ions: implications for their antioxidant properties. Biochem J 1998; 330: 1173–1178
  • Cartron E, Carbonneau MA, Fouret G, Descomps B, Leger CL. Specific antioxidant activity of caffeoyl derivatives and other natural phenolics compounds: LDL protection against oxidation and decrease in the proinflammatory lysophosphatidylcholine production. J Nat Prod 2001; 64: 480–486
  • Cervato G, Carabelli M, Gervasio S, Cittera A, Cazzola R, Cestaro B. Antioxidant properties of oregano (Origanum vulgare) leaf extracts. J Food Biochem 2000; 24: 453–465
  • Chopra M, Fitzsimons PEE, Strain JJ, Thurnham DI, Howard AN. Nonalcoholic red wine extract and quercetin inhibit LDL oxidation without affecting plasma antioxidant vitamin and carotenoid concentrations. Clin Chem 2000; 46: 1162–1170
  • Exarchou V, Nenadis N, Tsimidou M, Gerothanassis IP, Troganis A, Boskou D. Antioxidant activities and phenolic composition of extracts from Greek oregano, Greek sage, and summer savory. J Agric Food Chem 2002; 50: 5294–5299
  • Frankel EN, Kanner J, German JB, Parks E, Kinsella JE. Inhibition of human low-density lipoprotein by phenolic substances in red wine. Lancet 1993; 341: 454–457
  • Krisko A., Kveder M., Pifat G. Effect of caffeine on oxidation susceptibility of human plasma low density lipoproteins. Clin Chim Acta 2005; 355: 47–53
  • Kulisic T, Radonic A, Katalinic V, Milos M. Use of different methods for testing antioxidative activity of oregano essential oil. Food Chem 2004; 85: 633–640
  • Kulisic T, Dragovic-Uzelac V, Milos M. 2006. Antioxidant activity of aqueous tea infusions prepared from oregano (Origanum vulgare L. spp. hirtum), thyme (Thymus vulgaris L.) and wild thyme (Thymus serpyllum L.). Food Technol Biotechnol 44:485–492.
  • Lagouri V, Blekas G, Tsimidou M, Kokkini S, Boskou D. Composition and antioxidant activity of essential oils from Oregano plants grown in Greece. Z Lebensm Unters Forsch 1993; 197: 20–23
  • Lamaison JL, Petitjean-Freytet C, Carnat A. Medicinal Lamiaceae with antioxidant properties, a potential source of rosmarinic acid. Pharm Acta Helv 1991; 66: 185–188
  • Richelle M, Tavazzi I, Offord E. Comparison of the antioxidant potential of commonly consumed polyphenolic beverages (coffee, cocoa and teas) prepared per cup serving. J Agric Food Chem 2001; 49: 3438–3442
  • Teissedre PL, Waterhouse AL. Inhibition of oxidation of human low-density lipoproteins by phenolic substances in different essential oils varieties. J Agric Food Chem 2000; 48: 3801–3805

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.