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This is a list of antioxidants naturally occurring in food. Vitamin C and vitamin E – which are ubiquitous among raw plant foods – are confirmed as dietary antioxidants, whereas vitamin A becomes an antioxidant following metabolism of provitamin A beta-carotene and cryptoxanthin .
Betulinic acid Ber tree, white birch, winged beans, tropical carnivorous plants Triphyophyllum peltatum, Ancistrocladus heyneanus, Diospyros leucomelas a member of the persimmon family, Tetracera boiviniana, the jambul (Syzygium formosanum), chaga (Inonotus obliquus), and many other Syzygium species. Moronic acid Rhus javanica (a sumac), mistletoe
As part of their adaptation from marine life, terrestrial plants began producing non-marine antioxidants such as ascorbic acid (), polyphenols, and tocopherols.The evolution of angiosperm plants between 50 and 200 million years ago resulted in the development of many antioxidant pigments – particularly during the Jurassic period – as chemical defences against reactive oxygen species that ...
Grapes contain certain polyphenol compounds, although none has been shown to be an antioxidant in vivo. It is difficult to evaluate the physiological effects of specific natural phenolic antioxidants, since such a large number of individual compounds may occur even in a single food and their fate in vivo cannot be measured. [1] [6] [8]
Catechin / ˈ k æ t ɪ k ɪ n / is a flavan-3-ol, a type of secondary metabolite providing antioxidant roles in plants. It belongs to the subgroup of polyphenols called flavonoids. The name of the catechin chemical family derives from catechu, which is the tannic juice or boiled extract of Mimosa catechu (Acacia catechu L.f). [1]
[citation needed] Decomposition of dead plant material causes complex organic compounds to be slowly oxidized lignin-like humus or to break down into simpler forms (sugars and amino sugars, aliphatic and phenolic organic acids), which are further transformed into microbial biomass (microbial humus) or are reorganized, and further oxidized, into ...
Pages in category "Antioxidants" The following 72 pages are in this category, out of 72 total. This list may not reflect recent changes. ...
The three flavonoid classes above are all ketone-containing compounds and as such, anthoxanthins (flavones and flavonols). [1] This class was the first to be termed bioflavonoids. The terms flavonoid and bioflavonoid have also been more loosely used to describe non-ketone polyhydroxy polyphenol compounds, which are more specifically termed ...