Phenolic antioxidants from herbs and spices

摘要

Spices and herbs are recognized as sources of natural antioxidanis and thus play an important role in the chemoprevention of diseases resulting from lipid peroxidation. Our studies on spices and herbs have given us over a hundred compounds, known andnew, having high antioxidant activity. From the Labiatae family, Rosmarinus officinalis, Thymus vulgaris, Origanum vulgare and O. majorana gave 26 active comopounds. Over 40 antioxidative compounds from Zingiber officinale, 26 compounds from Curcuma domesiica = C. longa, C. xanthorrltiza and Z. cassumunar were determined, these belonging to the family Zingibecaceae. From the family Myttaceae, 25 compounds from the berries of Pimento dioica were determined and 3 carbazoles were isolated from Murraya koenigii. Structure-activity relationships of sonic of the isolated compounds were also discussed.