Phenolic Acids of Plant Origin—A Review on Their Antioxidant Activity In Vitro (O/W Emulsion Systems) Along with Their in Vivo Health Biochemical Properties

Kiokias, Sotirios; Proestos, Charalampos; Oreopoulou, Vassiliki

doi:10.3390/foods9040534

Public

Phenolic Acids of Plant Origin—A Review on Their Antioxidant Activity In Vitro (O/W Emulsion Systems) Along with Their in Vivo Health Biochemical Properties

Published in Foods • Apr 24, 2020

Authors:

Sotirios Kiokias

Charalampos Proestos

Vassiliki Oreopoulou

Abstract

Nature has generously offered a wide range of herbs (e.g., thyme, oregano, rosemary, sage, mint, basil) rich in many polyphenols and other phenolic compounds with strong antioxidant and biochemical properties. This paper focuses on several natural occurring phenolic acids (caffeic, carnosic, ferulic...

Subject

Rosmarinic acid

Antioxidant

Polyphenol

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