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Antioxidant Activity Antioxidant Extracts Polyphenolic Plant of • Dimitrios Stagos Antioxidant Activity of Polyphenolic Plant Extracts Edited by Dimitrios Stagos Printed Edition of the Special Issue Published in Antioxidants ww.mdpi.com/journal/antioxidants Antioxidant Activity of Polyphenolic Plant Extracts Antioxidant Activity of Polyphenolic Plant Extracts Editor Dimitrios Stagos MDPI • Basel • Beijing • Wuhan • Barcelona • Belgrade • Manchester • Tokyo • Cluj • Tianjin Editor Dimitrios Stagos University of Thessaly Greece Editorial Office MDPI St. Alban-Anlage 66 4052 Basel, Switzerland This is a reprint of articles from the Special Issue published online in the open access journal Antioxidants (ISSN 2076-3921) (available at: https://www.mdpi.com/journal/antioxidants/special issues/Polyphenolic Plant Extracts). For citation purposes, cite each article independently as indicated on the article page online and as indicated below: LastName, A.A.; LastName, B.B.; LastName, C.C. Article Title. Journal Name Year, Volume Number, Page Range. ISBN 978-3-0365-0288-5 (Hbk) ISBN 978-3-0365-0289-2 (PDF) © 2021 by the authors. Articles in this book are Open Access and distributed under the Creative Commons Attribution (CC BY) license, which allows users to download, copy and build upon published articles, as long as the author and publisher are properly credited, which ensures maximum dissemination and a wider impact of our publications. The book as a whole is distributed by MDPI under the terms and conditions of the Creative Commons license CC BY-NC-ND. Contents About the Editor .............................................. ix Preface to ”Antioxidant Activity of Polyphenolic Plant Extracts” .................. xi Dimitrios Stagos Antioxidant Activity of Polyphenolic Plant Extracts Reprinted from: Antioxidants 2020, 9, 19, doi:10.3390/antiox9010019 ................. 1 Ninon G.E.R. Etsassala, Jelili A. Badmus, Tesfaye T. Waryo, Jeanine L. Marnewick, Christopher N. Cupido, Ahmed A. Hussein and Emmanuel I. Iwuoha Alpha-Glucosidase and Alpha-Amylase Inhibitory Activities of Novel Abietane Diterpenes from Salvia africana-lutea Reprinted from: Antioxidants 2019, 8, 421, doi:10.3390/antiox8100421 ................ 9 Lijana Dienait˙e,Milda Pukalskien˙e,Audrius Pukalskas, Carolina V. Pereira, Ana A. Matias and Petras Rimantas Venskutonis Isolation of Strong Antioxidants from Paeonia Officinalis Roots and Leaves and Evaluation of Their Bioactivities Reprinted from: Antioxidants 2019, 8, 249, doi:10.3390/antiox8080249 ................ 21 Lingfeng Wu, Yufeng Liu, Yin Qin, Lu Wang and Zhenqiang Wu HPLC-ESI-qTOF-MS/MS Characterization, Antioxidant Activities and Inhibitory Ability of Digestive Enzymes with Molecular Docking Analysis of Various Parts of Raspberry (Rubus ideaus L.) Reprinted from: Antioxidants 2019, 8, 274, doi:10.3390/antiox8080274 ................ 41 Filip Vlavcheski, Mariah Young and Evangelia Tsiani Antidiabetic Effects of Hydroxytyrosol: In Vitro and In Vivo Evidence Reprinted from: Antioxidants 2019, 8, 188, doi:10.3390/antiox8060188 ................ 59 Alessio Aprile, Carmine Negro, Erika Sabella, Andrea Luvisi, Francesca Nicol`ı, Eliana Nutricati, Marzia Vergine, Antonio Miceli, Federica Blando and Luigi De Bellis Antioxidant Activity and Anthocyanin Contents in Olives (cv Cellina di Nardo)` during Ripening and after Fermentation Reprinted from: Antioxidants 2019, 8, 138, doi:10.3390/antiox8050138 ................ 79 Lorena Mart´ınez,Juli´anCastillo, Gaspar Ros and Gema Nieto Antioxidant and Antimicrobial Activity of Rosemary, Pomegranate and Olive Extracts in Fish Patties Reprinted from: Antioxidants 2019, 8, 86, doi:10.3390/antiox8040086 ................. 91 Konstantina Kreatsouli, Zinovia Fousteri, Konstantinos Zampakas, Efthalia Kerasioti, Aristidis S. Veskoukis, Christos Mantas, Paschalis Gkoutsidis, Dimitrios Ladas, Konstantinos Petrotos, Demetrios Kouretas and Dimitrios Stagos A Polyphenolic Extract from Olive Mill Wastewaters Encapsulated in Whey Protein and Maltodextrin Exerts Antioxidant Activity in Endothelial Cells Reprinted from: Antioxidants 2019, 8, 280, doi:10.3390/antiox8080280 ................107 v Efthalia Kerasioti, Anna Apostolou, Ioannis Kafantaris, Konstantinos Chronis, Eleana Kokka, Christina Dimitriadou, Evangelia N. Tzanetou, Alexandros Priftis, Sofia D. Koulocheri, Serkos A. Haroutounian, Demetrios Kouretas and Dimitrios Stagos Polyphenolic Composition of Rosa canina, Rosa sempervivens and Pyrocantha coccinea Extracts and Assessment of Their Antioxidant Activity in Human Endothelial Cells Reprinted from: Antioxidants 2019, 8, 92, doi:10.3390/antiox8040092 .................123 C.-Y. Oliver Chen, Paul E. Milbury and Jeffrey B. Blumberg Polyphenols in Almond Skins after Blanching Modulate Plasma Biomarkers of Oxidative Stress in Healthy Humans Reprinted from: Antioxidants 2019, 8, 95, doi:10.3390/antiox8040095 .................139 Alfonso Diaz, Samuel Trevi no,˜ Guadalupe Pulido-Fernandez, Estefan´ıa Mart´ınez-Mu noz,˜ Nallely Cervantes, Blanca Espinosa, Karla Rojas, Francisca Perez-Severiano,´ Sergio Montes, Moises Rubio-Osornio and Guevara Jorge Epicatechin Reduces Spatial Memory Deficit Caused by Amyloid-β25–35 Toxicity Modifying the Heat Shock Proteins in the CA1 Region in the Hippocampus of Rats Reprinted from: Antioxidants 2019, 8, 113, doi:10.3390/antiox8050113 ................153 Runqiang Yang, Qianru Hui, Qian Jiang, Shangxi Liu, Hua Zhang, Jiandong Wu, Francis Lin, Karmin O and Chengbo Yang Effect of Manitoba-Grown Red-Osier Dogwood Extracts on Recovering Caco-2 Cells from H2O2-Induced Oxidative Damage Reprinted from: Antioxidants 2019, 8, 250, doi:10.3390/antiox8080250 ................169 Carmine Negro, Alessio Aprile, Luigi De Bellis and Antonio Miceli Nutraceutical Properties of Mulberries Grown in Southern Italy (Apulia) Reprinted from: Antioxidants 2019, 8, 223, doi:10.3390/antiox8070223 ................185 Luminita David, Virgil Danciu, Bianca Moldovan and Adriana Filip Effects of In Vitro Gastrointestinal Digestion on the Antioxidant Capacity and Anthocyanin Content of Cornelian Cherry Fruit Extract Reprinted from: Antioxidants 2019, 8, 114, doi:10.3390/antiox8050114 ................195 Guo-Yi Tang, Cai-Ning Zhao, Xiao-Yu Xu, Ren-You Gan, Shi-Yu Cao, Qing Liu, Ao Shang, Qian-Qian Mao and Hua-Bin Li Phytochemical Composition and Antioxidant Capacity of 30 Chinese Teas Reprinted from: Antioxidants 2019, 8, 180, doi:10.3390/antiox8060180 ................205 Ioannis K. Karabagias, Vassilios K. Karabagias and Kyriakos A. Riganakos Physico-Chemical Parameters, Phenolic Profile, In Vitro Antioxidant Activity and Volatile Compounds of Ladastacho (Lavandula stoechas) from the Region of Saidona Reprinted from: Antioxidants 2019, 8, 80, doi:10.3390/antiox8040080 .................225 K. D. Prasanna P. Gunathilake, K. K. D. Somathilaka Ranaweera and H. P. Vasantha Rupasinghe Effect of Different Cooking Methods on Polyphenols, Carotenoids and Antioxidant Activities of Selected Edible Leaves Reprinted from: Antioxidants 2018, 7, 117, doi:10.3390/antiox7090117 ................241 Muhamad Faris Osman, Norazian Mohd Hassan, Alfi Khatib and Siti Marponga Tolos Antioxidant Activities of Dialium indum L. Fruit and Gas Chromatography-Mass Spectrometry (GC-MS) of the Active Fractions Reprinted from: Antioxidants 2018, 7, 154, doi:10.3390/antiox7110154 ................253 vi Qamar Uddin Ahmed, Alhassan Muhammad Alhassan, Alfi Khatib, Syed Adnan Ali Shah, Muhammad Mahmudul Hasan and Murni Nazira Sarian Antiradical and Xanthine Oxidase Inhibitory Activity Evaluations of Averrhoa bilimbi L. Leaves and Tentative Identification of Bioactive Constituents through LC-QTOF-MS/MS and Molecular Docking Approach Reprinted from: Antioxidants 2018, 7, 137, doi:10.3390/antiox7100137 ................267 Seung-Hyun Choi, Gill-Woong Jang, Sun-Il Choi, Tae-Dong Jung, Bong-Yeon Cho, Wan-Sup Sim, Xionggao Han, Jin-Sol Lee, Do-Yeon Kim, Dan-Bi Kim and Ok-Hwan Lee Development and Validation of an Analytical Method for Carnosol, Carnosic Acid and Rosmarinic Acid in Food Matrices and Evaluation of the Antioxidant Activity of Rosemary Extract as a Food Additive Reprinted from: Antioxidants 2019, 8, 76, doi:10.3390/antiox8030076 .................283 Qing Liu, Guo-Yi Tang, Cai-Ning Zhao, Ren-You Gan and Hua-Bin Li Antioxidant Activities, Phenolic Profiles, and Organic Acid Contents of Fruit Vinegars Reprinted from: Antioxidants 2019, 8, 78, doi:10.3390/antiox8040078 .................295 Federica Blando, Rossella Russo, Carmine Negro, Luigi De Bellis and Stefania Frassinetti Antimicrobial and Antibiofilm Activity against Staphylococcus aureus of Opuntia ficus-indica (L.) Mill. Cladode Polyphenolic Extracts Reprinted from: Antioxidants 2019, 8, 117, doi:10.3390/antiox8050117 ................307 Ivana Savic Gajic, Ivan Savic, Ivana Boskov, Stanko Zeraji´c,ˇ Ivana Markovic and Dragoljub Gajic Optimization of Ultrasound-Assisted Extraction of Phenolic Compounds from Black Locust (Robiniae Pseudoacaciae) Flowers and Comparison with Conventional Methods Reprinted from: Antioxidants 2019, 8, 248, doi:10.3390/antiox8080248 ................321 Nadia Bouaoudia-Madi, Lila Boulekbache-Makhlouf, Khodir Madani, Artur M.S. Silva, Sofiane Dairi, Sonia Oukhmanou–Bensidhoum and Susana M. Cardoso Optimization of Ultrasound-Assisted Extraction of Polyphenols from Myrtus communis L. Pericarp Reprinted from: Antioxidants 2019, 8, 205, doi:10.3390/antiox8070205 ................335 Julian Quintero Quiroz, Ang´elicaCelis Torres, Luisa Mu ˜nozRamirez, Mariluz Silva Garcia,
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    Encyclopedia of Chinese and Taiwanese Tea Chinese name Tea Category Elevation (meters) As the second most widely consumed beverage, second only to water, tea has a lot Classification of Tea Aroma level Xueqing tea 雪青茶 Laoshan Green tea崂山绿茶 Taste level more varieties than you would think. Like wine where the taste and smell of the nal 600 product is determined by the terroir, the soil and the elevation of the plantation White tea Yellow tea Green tea Oolong tea Black tea Dark (Pu-erh) tea Thick Long Bold determines the unique characteristics specic to that tea. In fact, all of the world’s tea 白茶 黄茶 绿茶 乌龙茶 红茶 黑茶 Mellow Sweet (about , types) is produced from one species of the tea tree, the Camellia sinensis. 500 The two major varietals within this specie is the China bush (Camellia sinensis var. 0 < 8 12 - 80 100 Fresh Brief Brisk sinensis) and Assam bush (Camellia sinensis var. assamica). The China bush is grown PERCENTAGE OF FERMENTATION (%) SCENT DURATION RAW 400 throughout China, Taiwan and Japan. FERMENTED China, the origin of the tea plant and the world’s top tea producing country, grows 1 Elevation 75 80 85 < 95 range of more than types of tea. Depending on the location of the bush, the terrior, the 300 leaves tenderness and size, time of harvest, and its production method (amount of PREFERED WATER TEMPERATURE (°C) plantation Prefrecture fermentation), the resulting leaves develop its own distinct shape, color, aroma and Glass Purple Clay 1 1 taste that cannot be be produced elsewhere. The fermentation process, or the 200 Porcelain lack-thereof, determines the type of tea: White, Yellow, Green, Oolong, Black, RECOMMENDED TEA-WARE and Dark.