Comparison of antioxidant activity in wild plant (Adenophora triphylla) leaves and roots as a potential source of functional foods

• Published in: International journal of food sciences and nutrition Vol. 60; no. S2; pp. 150 - 161
• Main Authors: Kim, Jin-Hee, Hong, Ju-Yeon, Shin, Seung-Ryeul, Yoon, Kyung-Young
• Format: Journal Article
• Language: English
• Published: England Informa UK Ltd 01.01.2009; Taylor & Francis; Taylor & Francis Ltd
• Subjects: Analgesics - pharmacology; Anti-Inflammatory Agents - analysis; Anti-Inflammatory Agents - pharmacology; antioxidant activity; Antioxidants; Antioxidants - analysis; Antioxidants - pharmacology; Antitussive Agents - analysis; Antitussive Agents - pharmacology; Campanulaceae - chemistry; Comparative analysis; Diet; Flavonoids - analysis; Flavonoids - pharmacology; Flowers & plants; Food science; Free Radical Scavengers - analysis; Free Radical Scavengers - pharmacology; Functional Food; functional foods; Functional foods & nutraceuticals; Humans; Leaves; phenolic compounds; Phenols - analysis; Phenols - pharmacology; Plant; Plant Extracts - chemistry; Plant Extracts - pharmacology; Plant Leaves - chemistry; Plant Roots - chemistry; Studies
• ISSN: 0963-7486; 1465-3478
• DOI: 10.1080/09637480902956594

Abstract Adenophora triphylla is commonly used in food materials and oriental medicine as an analgesic, anti-inflammatory, and antitussive. In the present study, the leaves and roots of A. triphylla were extracted with water and ethanol, respectively, to examine the extracts' in vitro antioxidant activities and total phenolic contents, as well as A. triphylla's potential as a new functional food source and safe and inexpensive supply of antioxidants. Different antioxidant tests were employed and the results were compared with ascorbic acid as a standard antioxidant. The total extractable contents of phenolic compounds and flavonoids, which relate to antioxidant activity in medicinal plants, were also measured. The leaf extracts had notable levels of total phenolics and flavonoids and showed high radical and nitrite scavenging activities as well as inhibition activity against enzymes that induce oxidation. These results suggest that A. triphylla leaves are a potential ingredient for food supplements and a natural source of antioxidants.