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Articles by Hock Eng Khoo
Total Records ( 2 ) for Hock Eng Khoo
  Azrina Azlan , Yu Wei Kok and Hock Eng Khoo
  This study aimed to determine antioxidants content and antioxidant activity of Polyphenol-Rich Mixture (PRM) samples containing garlic, ginger, lemon, apple cider vinegar and honey. Three PRM samples (raw, cooked and commercial) were subjected to Folin-Ciocalteu reagent and aluminium chloride colorimetric assays for determination of Total Phenolic Content (TPC) and Total Flavonoid Content (TFC) respectively. Antioxidant activity was determined based on DPPH free radical scavenging and Ferric Reducing Antioxidant Power (FRAP) assays. TPC and TFC of the three samples were significantly different (p<0.05) where cooked and commercial PRM had the highest antioxidants content. Similarly, cooked and commercial PRM showed the lower EC values indicating both samples possess higher antioxidant activity compared to raw PRM. The 50 cooked and commercial PRM also had higher FRAP values which showing a significant difference between the PRM samples (p<0.05). Pearson correlation analysis demonstrated high negative correlations between DPPH scavenging activity and total phenolics (TPC and TFC) with r = -0.855, r = -0.829, respectively. FRAP values of the PRM samples were also positive and highly correlated with TPC and TFC (r = 0.995, r = 0.988, respectively). This finding clearly indicated that cooked and commercial PRM possess high antioxidants content and antioxidant activity and can be considered as potential natural antioxidant beverages for prevention of chronic diseases.
  Hock Eng Khoo , See Meng Lim and Azrina Azlan
  This review covers potential health benefits and efficacies of anthocyanins as well as anthocyanidins, in the prevention of several diseases. Blue, red and purple coloured fruits, vegetables and grains are rich in anthocyanins and have several health benefits, such as prevention of chronic diseases, antimicrobial, antioxidative and anti-inflammatory effects as well as improve vision and memory. Various in vitro and in vivo studies demonstrated the efficacy of anthocyanins in fruits and vegetables for the prevention of diseases and other health benefits. Most of the studies showed positive results towards the improvement of disease conditions. In short, anthocyanins and the anthocyanin-rich extracts are some of the best remedies used in prevention of several diseases, memory enhancement and behavioural improvement.
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