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F. CHEN, Dept. of Food Science and Human Nutrition, Clemson Univ., 224 Poole Ag. Center, Clemson, SC 29634, X. Wang, Dept. of Genetics and Biochemistry, Clemson Univ., 101 Jordan Hall, Clemson, SC 29634, and H. Y. Chung, Biology Dept., The Chinese Univ. of Hong Kong, Shatin, N.T., Hong Kong, HKG, Hong Kong. Herbs and spices have been used as food and traditional medicines for centuries. Recent research interest has focused on their antioxidant activities that are associated with reducing the risk of some chronic diseases such as cardiovascular disease and cancer. In different herbs and spices, a wide array of bioactive phytochemicals, including the flavonoids, terpenoids, lignans, sulfides, polyphenolics, saponins, etc., have been separated and identified. In various in vitro assays, many of these phytochemicals possess strong antioxidant capacities, stimulate the activity of Phase II enzymes, and inhibit the growth of malignant cancer cells. This presentation will center around the biochemical activities, through the DPPH free radical scavenging assay, metal-chelating assay and antiproliferative assay against cancer cell lines, of the phytochemicals such as parthenolide in feverfew (Tanacetum parthenium), terpenoids in tea tree (Melaleuca alternifolia), and rosmarinic acid in basil (Ocimum basilicum), as well as some other bioactive phytochemicals in aromatic essential oils. In addition, the relationship between their antioxidant and antiproliferative activities with their chemical structures will be discussed.
Session 10, Natural antioxidants in herbs and spices
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |