Evaluation of Antioxidant Properties of Tea, Ginger, and Their Blends

References

• Amic, D., Davidovic-Amic, D., Beslo, D., Rastija, V., Lucic, B., & Trinajstic, N. (2007). SAR and QSAR of the antioxidant activity of flavonoids. Current Medicinal Chemistry, 14(7), 827–845. doi:10.2174/092986707780090954
   PubMed Web of Science ®Google Scholar
• Ananingsih, V. K., Sharma, A., & Zhou, W. (2013). Green tea catechins during food processing and storage: A review on stability and detection. Food Research International, 50(2), 469–479. doi:10.1016/j.foodres.2011.03.004
   Web of Science ®Google Scholar
• Apak, R., Gorinstein, S., Böhm, V., Schaich, K. M., Özyürek, M., & Güçlü, K. (2013). Methods of measurement and evaluation of natural antioxidant capacity/activity (IUPAC Technical Report). Pure and Applied Chemistry, 85(5), 957–998. doi:10.1351/PAC-REP-12-07-15
   Web of Science ®Google Scholar
• Awika, J. M., Rooney, L. W., Wu, X., Prior, R. L., & Cisneros-Zevallos, L. (2003). Screening methods to measure antioxidant activity of Sorghum (Sorghum bicolor) and Sorghum products. Journal of Agricultural and Food Chemistry, 51(23), 6657–6662. doi:10.1021/jf034790i
   PubMed Web of Science ®Google Scholar
• Bagchi, K., & Puri, S. (1998). Free radicals and antioxidants in health and disease. Eastern Mediterranean Health Journal, 4(2), 350–360.
   Google Scholar
• Brand-Williams, W., Cuvelier, M. E., & Berset, C. (1995). Use of a free radical method to evaluate antioxidant activity. LWT - Food Science and Technology, 28(1), 25–30. doi:10.1016/S0023-6438(95)80008-5
   Web of Science ®Google Scholar
• Cabrera, C., Artacho, R., & Giménez, R. (2006). Beneficial effects of green tea—A review. Journal of the American College of Nutrition, 25(2), 79–99. doi:10.1080/07315724.2006.10719518
   PubMed Web of Science ®Google Scholar
• Chacko, S. M., Thambi, P. T., Kuttan, R., & Nishigaki, I. (2010). Beneficial effects of green tea: A literature review. Chinese Medicine, 5(1), 13. doi:10.1186/1749-8546-5-13
   PubMedGoogle Scholar
• Choi, H. R., Choi, J. S., Han, Y. N., Bae, S. J., & Chung, H. Y. (2002). Peroxynitrite scavenging activity of herb extracts. Phytotherapy Research, 16(4), 364–367. doi:10.1002/ptr.904
   PubMed Web of Science ®Google Scholar
• Cos, P., Ying, L., Calomme, M., Hu, J. P., Cimanga, K., Van Poel, B., … Berghe, D. V. (1998). Structure−Activity relationship and classification of flavonoids as inhibitors of xanthine oxidase and superoxide scavengers. Journal of Natural Products, 61(1), 71–76. doi:10.1021/np970237h
   PubMed Web of Science ®Google Scholar
• Crozier, A., Jaganath, I. B., & Clifford, M. N. (2009). Dietary phenolics: Chemistry, bioavailability and effects on health. Natural Product Reports, 26(8), 1001. doi:10.1039/b802662a
   PubMed Web of Science ®Google Scholar
• Dröge, W., & Schipper, H. M. (2007). Oxidative stress and aberrant signaling in aging and cognitive decline. Aging Cell, 6(3), 361–370. doi:10.1111/j.1474-9726.2007.00294.x
   PubMed Web of Science ®Google Scholar
• Firuzi, O., Fuksa, L., Spadaro, C., Boušovà, I., Riccieri, V., Spadaro, A., … Saso, L. (2006). Oxidative stress parameters in different systemic rheumatic diseases. Journal of Pharmacy and Pharmacology, 58(7), 951–957. doi:10.1211/jpp.58.7.0010
   PubMed Web of Science ®Google Scholar
• Fisher, M., Lees, K., & Spence, J. D. (2006). Nutrition and Stroke Prevention. Stroke, 37(9), 2430–2435. doi:10.1161/01.STR.0000236633.40160.ee
   PubMed Web of Science ®Google Scholar
• Geronikaki, A., & Gavalas, A. (2006). Antioxidants and inflammatory disease: Synthetic and natural antioxidants with anti-inflammatory activity. Combinatorial Chemistry & High Throughput Screening, 9(6), 425–442. doi:10.2174/138620706777698481
   PubMed Web of Science ®Google Scholar
• Gibson, L. A., & Juliet, K. I. (2006). Development and evaluation of African breadfruit (Treculia africana) based ready-to-cook food product for the elderly. African Journal of Food Science and Technology, 4(10), 229–239.
   Google Scholar
• Halvorsen, B. L., Carlsen, M. H., Phillips, K. M., Bøhn, S. K., Holte, K., Jacobs, D. R., & Blomhoff, R. (2006). Content of redox-active compounds (ie, antioxidants) in foods consumed in the United States. The American Journal of Clinical Nutrition, 84(1), 95–135. doi:10.1093/ajcn/84.1.95
   PubMed Web of Science ®Google Scholar
• Johnson, I. T. (2001). Antioxidants and antitumour properties. In: Antioxidants in Food, Pokorny, J., N. Yanishlieva and M. Gordon (Eds.). Woodhead Publishing Ltd., Cambridge, (pp. 100–123). Elsevier. doi:10.1016/9781855736160.2.100
   Google Scholar
• Khan, N., & Mukhtar, H. (2007). Tea polyphenols for health promotion. Life Sciences, 81(7), 519–533. doi:10.1016/j.lfs.2007.06.011
   PubMed Web of Science ®Google Scholar
• Kim, Y.-W., & Byzova, T. V. (2014). Oxidative stress in angiogenesis and vascular disease. Blood, 123(5), 625–631. doi:10.1182/blood-2013-09-512749
   PubMed Web of Science ®Google Scholar
• Levine, R. L., Garland, D., Oliver, C. N., Amici, A., Climent, I., Lenz, A.G.,Ahn, B. W., Shaltiel, S., Stadtman, E. R. (1990). Determination of carbonyl content in oxidatively modified proteins. In Methods in Enzymology (Vol. 186, pp. 464–478). Elsevier. doi:10.1016/0076-6879(90)86141-H. PMID: 1978225
   Google Scholar
• Makanjuola, S. A., Enujiugha, V. N., Omoba, O. S., & Sanni, D. M. (2015). Optimization and prediction of antioxidant properties of a tea-ginger extract. Food Science & Nutrition, 3(5), 443–452. doi:10.1002/fsn3.237
   PubMed Web of Science ®Google Scholar
• Massey, V. (2000). The chemical and biological versatility of riboflavin. Biochemical Society Transactions, 28(4), 283–296. doi:10.1042/bst0280283
   PubMed Web of Science ®Google Scholar
• McKay, D. L., & Blumberg, J. B. (2002). The role of tea in human health: An update. Journal of the American College of Nutrition, 21(1), 1–13. doi:10.1080/07315724.2002.10719187
   PubMed Web of Science ®Google Scholar
• Meda, A., Lamien, C. E., Romito, M., Millogo, J., & Nacoulma, O. G. (2005). Determination of the total phenolic, flavonoid and proline contents in Burkina Fasan honey, as well as their radical scavenging activity. Food Chemistry, 91(3), 571–577. doi:10.1016/j.foodchem.2004.10.006
   Web of Science ®Google Scholar
• Milner, J. A. (1994). Reducing the risk of cancer. In functional foods. In I. Goldberg (Ed.), Designer foods, pharmafoods, nutraceuticals (pp. 39–70). New York, NY, USA: Chapman & Hall.
   Google Scholar
• Oyaizu, M. (1986). Studies on products of browning reaction. Antioxidative activities of products of browning reaction prepared from glucosamine. The Japanese Journal of Nutrition and Dietetics, 44(6), 307–315. doi:10.5264/eiyogakuzashi.44.307
   Google Scholar
• Pal, D. K., & Nimse, S. B. (2006). Screening of the antioxidant activity of Hydrilla verticillata plant. Asian Journal of Chemistry, 13, 3004–3008.
   Google Scholar
• Parr, A. J., & Bolwell, J. P. (2002). Phenols in the plant and in man. The potential for possible nutritional enhancement of the diet by modifying the phenols content or profile. Journal of the Science of Food and Agriculture, 80(7), 985–1012. doi:10.1002/(SICI)1097-0010(20000515)80:7<985::AID-JSFA572>3.0.CO;2-7
   Web of Science ®Google Scholar
• Pereira, D., Valentão, P., Pereira, J., & Andrade, P. (2009). Phenolics: From chemistry to biology. Molecules, 14(6), 2202–2211. doi:10.3390/molecules14062202
   Web of Science ®Google Scholar
• Price, M. L., Van Scoyoc, S., & Butler, L. G. (1978). A critical evaluation of the vanillin reaction as an assay for tannin in sorghum grain. Journal of Agricultural and Food Chemistry, 26(5), 1214–1218. doi:10.1021/jf60219a031
   Web of Science ®Google Scholar
• Rahimi, R., Nikfar, S., Larijani, B., & Abdollahi, M. (2005). A review on the role of antioxidants in the management of diabetes and its complications. Biomedicine & Pharmacotherapy, 59(7), 365–373. doi:10.1016/j.biopha.2005.07.002
   PubMed Web of Science ®Google Scholar
• Sano, M., Tabata, M., Suzuki, M., Degawa, M., Miyase, T., & Maeda-Yamamoto, M. (2001). Simultaneous determination of twelve tea catechins by high-performance liquid chromatography with electrochemical detection. The Analyst, 126(6), 816–820. doi:10.1039/b102541b
   PubMed Web of Science ®Google Scholar
• Semwal, R. B., Semwal, D. K., Combrinck, S., & Viljoen, A. M. (2015). Gingerols and shogaols: Important nutraceutical principles from ginger. Phytochemistry, 117, 554–568. doi:10.1016/j.phytochem.2015.07.012
   PubMed Web of Science ®Google Scholar
• Siekmeier, R., Steffen, C., & März, W. (2007). Role of oxidants and antioxidants in atherosclerosis: Results of in vitro and in vivo investigations. Journal of Cardiovascular Pharmacology and Therapeutics, 12(4), 265–282. doi:10.1177/1074248407299519
   PubMed Web of Science ®Google Scholar
• Sies, H. (1997). Oxidative stress: Oxidants and antioxidants. Experimental Physiology, 82(2), 291–295. doi:10.1113/expphysiol.1997.sp004024
   PubMed Web of Science ®Google Scholar
• Singletary, K. (2010). Ginger: An overview of health benefits. Nutrition Today, 45(4), 171–183. doi:10.1097/NT.0b013e3181ed3543
   Google Scholar
• Rout, S., Kumar, A., & Rath, B. (2015). In vivo study of aqueous extract of Zingiber officinale in modulating DMBA induced genotoxicity in albino rats. American Journal of Phytomedicine and Clinical Therapeutics, 3: 330–338.
   Google Scholar
• Waterman, P. G., & Mole, S. (1994). Analysis of phenolic plant metabolites. Blackwell Scientific Publications, Oxford, 73-99.
   Google Scholar
• Yang, C. S., Landau, J. M., Huang, M.-T., & Newmark, H. L. (2001). I NHIBITION OF CARCINOGENESIS BY D IETARY P OLYPHENOLIC COMPOUNDS. Annual Review of Nutrition, 21(1), 381–406. doi:10.1146/annurev.nutr.21.1.381
   PubMed Web of Science ®Google Scholar
• Young, I. S. (2001). Antioxidants in health and disease. Journal of Clinical Pathology, 54(3), 176–186. doi:10.1136/jcp.54.3.176
   PubMed Web of Science ®Google Scholar