Biomaterial Database

Antioxidant activity of essential oils from various spices. 2001

M N Dang, and M Takácsová, and D V Nguyen, and K Kristiánová

Slovak University of Technology, Faculty of Chemical Technology, Department of Saccharides and Food Preservation, Radlinského 9, SK-81237 Bratislava, Slovak Republik. dang@chtf.stuba.sk

UI	MeSH Term	Description	Entries
D009822	Oils, Volatile	Oils which evaporate readily. The volatile oils occur in aromatic plants, to which they give odor and other characteristics. Most volatile oils consist of a mixture of two or more TERPENES or of a mixture of an eleoptene (the more volatile constituent of a volatile oil) with a stearopten (the more solid constituent). The synonym essential oils refers to the essence of a plant, as its perfume or scent, and not to its indispensability.	Essential Oil,Oil, Essential,Oil, Volatile,Oils, Essential,Volatile Oil,Essential Oils,Volatile Oils
D010084	Oxidation-Reduction	A chemical reaction in which an electron is transferred from one molecule to another. The electron-donating molecule is the reducing agent or reductant; the electron-accepting molecule is the oxidizing agent or oxidant. Reducing and oxidizing agents function as conjugate reductant-oxidant pairs or redox pairs (Lehninger, Principles of Biochemistry, 1982, p471).	Redox,Oxidation Reduction
D005519	Food Preservation	Procedures or techniques used to keep food from spoiling.	Preservation, Food
D000975	Antioxidants	Naturally occurring or synthetic substances that inhibit or retard oxidation reactions. They counteract the damaging effects of oxidation in animal tissues.	Anti-Oxidant,Antioxidant,Antioxidant Activity,Endogenous Antioxidant,Endogenous Antioxidants,Anti-Oxidant Effect,Anti-Oxidant Effects,Anti-Oxidants,Antioxidant Effect,Antioxidant Effects,Activity, Antioxidant,Anti Oxidant,Anti Oxidant Effect,Anti Oxidant Effects,Anti Oxidants,Antioxidant, Endogenous,Antioxidants, Endogenous
D017365	Spices	The dried seeds, bark, root, stems, buds, leaves, or fruit of aromatic plants used to season food.	Spice
D050356	Lipid Metabolism	Physiological processes in biosynthesis (anabolism) and degradation (catabolism) of LIPIDS.	Metabolism, Lipid