Subscribe Now Subscribe Today
Science Alert
Curve Top
Pakistan Journal of Nutrition
  Year: 2008 | Volume: 7 | Issue: 4 | Page No.: 582-585
DOI: 10.3923/pjn.2008.582.585
Facebook Twitter Digg Reddit Linkedin StumbleUpon E-mail

Comparison of Phenolic Compounds of Some Edible Plants of Iran and India

Ali Aberoumand and S.S. Deokule

Phenolic compounds, ubiquitous in plants are an essential part of the human diet and are of considerable interest due to their antioxidant properties. The antioxidant activity of phenolic compounds depends on the structure, in particular the number and positions of the hydroxyl groups and the nature of substitutions on the aromatic rings. Alocacia indica sch., Asparagus officinalis DC., Chlorophytum comosum Linn., Cordia Myxa Roxb., Eulophia Ochreata Lindl., Momordica dioicia Roxb., Portulaca oleracia Linn. and Solanum indicum Linn. are the major sources of phenolic compounds in the human diet. Soluble phenolic acids were extracted with methanol. The aim of this study determination of the distribution and total phenolic compound in a wide range of vegetables consumed in India and Iran.
PDF Citation Report Citation
  •    Variation in Antioxidant Activity and Phenolic and Flavonoid Contents in the Flowers and Leaves of Ghaneri (Lantana camara L.) as Affected by Different Extraction Solven
  •    Assessment of Total Antioxidant Capacity and Antiradical Scavenging Activity of Three Egyptian Wild Plants
How to cite this article:

Ali Aberoumand and S.S. Deokule, 2008. Comparison of Phenolic Compounds of Some Edible Plants of Iran and India. Pakistan Journal of Nutrition, 7: 582-585.

DOI: 10.3923/pjn.2008.582.585






Curve Bottom