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Bioactive compounds and reducing ability of medicinal herbal infusions: a regard over their labels
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Orientador(es)
Resumo(s)
Consumer interest in a healthy diet has been growing exponentially. Consequently, food industries provide, nowadays, an increasing number of products (including teas and infusions) that label beneficial health and/or well-being effects. In this work, a preliminary survey of several herbs commonly used in commercial mixtures for infusions (horsetail, lemongrass, green tea, fennel, St. John’s wort, senna and tilia) was performed. Infusions of single plants (n=13) and mixtures (n=18) were analyzed and their labels verified in order to identify possible gaps in their claims. Total phenolics, total flavonoids and tannins contents, as well as the reducing ability (using FRAP assay) of samples, were determined.
Descrição
Palavras-chave
Medicinal herbal infusions Bioactive compounds Reducing ability Well-being effects
Contexto Educativo
Citação
Baptista, N., Costa, A., Vinha, A.F., Nunes, A., Alves, R., Cunha, L.M., Oliveira, M.B.P.P. 2013. Bioactive compounds and reducing ability of medicinal herbal infusions: a regard over their labels. Book of Abstrats of 6th Meeting of Young Researchers of University of Porto, p. 315. 2013. ISBN: 978-989-746-006-7
Editora
Universidade do Porto