| Herb |
Antioxidant
compounds and activity |
| Tea
(green, black, oolong) (Camellia sinensis) |
Epigallocatechin
gallate, and thea avin gallates, and thearubigens ( avonoid
polyphenols):
LDL oxidation, 8-hydroxyguanosine |
| Ginkgo
biloba |
Flavonoid
glycosides and ginkgolide terpenoids: scavenge superoxides,
hydroxyl radicals, nitric oxide, and oxoferryl radicals; peroxidation,
LDL oxidation; and cyclosporin A-induced peroxidation |
| Garlic
(Allium sativa) |
Glutathione,
sulfhydryls, selenium: lipid peroxidation |
Maritime
pine
(Pinus maritima) |
Procyanidins:
lipid peroxidation |
| Quercetin
(many plants) |
LDL
oxidation |
| Grape
skins and seeds (Vitis spp.) |
Procyanidins
and resveratrol:
LDL oxidation |
|
Tannic acid (many plants)
|
LDL
oxidation |
Milk
thistle seed
(Silybum marianum) |
Silymarin
avolignan:
LDL oxidation |
| Tomatoes |
Lycopene:
most ef cient singlet oxygen scavenger |
| Green
vegetables and marigold owers |
Lutein:
free radical scavenger |
