Literature DB >> 1529647

Antioxidative constituents of Rosmarinus officinalis and Salvia officinalis. I. Determination of phenolic diterpenes with antioxidative activity amongst tocochromanols using HPLC.

K Schwarz1, W Ternes.   

Abstract

The strong antioxidative activity of Rosmarinus officinalis and Salvia officinalis is caused by phenolic diterpenes. Extracts of these herbs are used as additives to stabilize fat and fat-containing foodstuffs against oxidation. To determine the concentration of individual phenolic diterpenes in pure extracts and fats an HPLC method with electrochemical detection has been developed.

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Year:  1992        PMID： 1529647     DOI： 10.1007/bf01201765

Source DB:  PubMed          Journal:  Z Lebensm Unters Forsch        ISSN： 0044-3026


  4 in total

Review 1.  Spices, herbal xenobiotics and the stomach: friends or foes?

Authors:  Ibrahim Abdulkarim Al Mofleh
Journal:  World J Gastroenterol       Date:  2010-06-14       Impact factor: 5.742

2.  Enhanced Formation of alpha-Tocopherol and Highly Oxidized Abietane Diterpenes in Water-Stressed Rosemary Plants.

Authors: 
Journal:  Plant Physiol       Date:  1999-11       Impact factor: 8.340

3.  Impaired sense of smell in a Drosophila Parkinson's model.

Authors:  Simone Poddighe; Krishna Moorthi Bhat; Maria Dolores Setzu; Paolo Solla; Anna Maria Angioy; Roberto Marotta; Roberta Ruffilli; Francesco Marrosu; Anna Liscia
Journal:  PLoS One       Date:  2013-08-29       Impact factor: 3.240

4.  Involvement of Carnosic Acid in the Phytotoxicity of Rosmarinus officinalis Leaves.

Authors:  Kwame Sarpong Appiah; Hossein Korrani Mardani; Richard Ansong Omari; Vincent Yao Eziah; John Ofosu-Anim; Siaw Onwona-Agyeman; Christiana Adukwei Amoatey; Kiyokazu Kawada; Keisuke Katsura; Yosei Oikawa; Yoshiharu Fujii
Journal:  Toxins (Basel)       Date:  2018-11-26       Impact factor: 4.546
  4 in total

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