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phenols (fēˑ·nlz), aromatic compounds found in some essential oils; possess strong antiseptic and antibacterial properties and also act as nerve stimulants and immunostimulants; can cause hepatotoxicity and irritate the skin.
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Actually, phenolic compounds are major antioxidants that play very important role in the diet [3].
The objectives of this study were to determine the content of secondary metabolites (carotenoids, flavonoids, phenolic compounds, and tannins) of Argemone mexicana L.
Until now, cranberry pomace has been extensively studied only as source of phenolic compounds.
The microrganism during fermentation produces enzymes that degrade cellulose and lignin increasing by 40% the content of free phenolic compounds in relation to the original substrate (Schmidt & Badiale-Furlong, 2012; Oliveira et al.
This study also aimed to extract total phenolic compounds from irradiated purslane plant.
The composition of phenolic compounds in extracts obtained from plants is affected by many factors including pre-treatment of sample, polarity of the solvent applied for extraction [1]; ratio of the extraction solvent to the plant material, extraction technique, chemical nature of phenolic compounds present in the plant and interfering compounds [2].
Broccoli and other vegetables in the Brassica family, such as kale, Brussels sprouts and cabbage, contain phenolic compounds, which are linked to a lower risk of several types of cancer, coronary heart disease, type 2 diabetes, and asthma.
Leaves of Mentha royleana posses highest level of scavenging activity due to large quantity of phenolic compounds.
The presence of antioxidant components such as phenolic compounds in the human diet is associated with protective effects in the prevention of some chronic-degenerative diseases related to oxidative stress, i.
These genes will be used in future breeding programs to pack even more phenolic compounds into broccoli and other Brassica vegetables.
Antibacterial activity of isolated phenolic compounds from cranberry (Vaccinium macrocarpon) against Escherichia coli.
The antioxidant properties of phenolic compounds are directly related to their chemical structure, and particularly to the phenol group [24].