Submit Manuscript

Pakistan Journal of Nutrition

Year: 2008 | Volume: 7 | Issue: 4 | Page No.: 582-585
Facebook Twitter Digg Reddit Linkedin StumbleUpon E-mail

Article Trend

Total views 239

Authors

Ali Aberoumand

S.S. Deokule

Keywords

Research Article

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

Leave a Comment

Your email address will not be published. Required fields are marked *