g/mL. g/mL. Rutin μ μ g/mL. Concen- μ m pore size (Millipore μ )catechins,chloro- + Four varieties of fresh Mamaki 2007 Institute of Food Technologists C  doi: 10.1111/j.1750-3841.2007.00530.x Further reproduction without permission is prohibited -cm resistance. HPLC solvents were fil- C. ◦ Materials and Methods Optima grade solvents including methanol, acetic )Catechins, chlorogenic acid, caffeine, and rutin were , polyphenols + Pipturus albidus )Catechins, chlorogenic acid, and rutin were each dissolved in + Chemicals. Mamaki sample preparation. ( However, due to limited information available on the Mamaki )Catechins were prepared at 200, 400, and 800 + tered through Nylon 66, 47-mm i.d., 0.45- mediately chilled in a cooler. They wereical distinguished characteristics by as leaf (1) phys- purple veined andveined purple and leaves, (2) green green leaves, (3)purple a veins, hybrid and plant (4) with thegreen green leaves so-called leaves and “panaewa” and light by pink themaki veins leaves farmer were (Figure with ground 1). in For a each clean variety, vegetable Ma- chopper with dry ice leaves were hand harvested, placed in labeled zip lock bags and im- acid,andformicacidwereobtainedfromFisherScientific(Pittsburg, Pa., U.S.A.). ( purchased from Sigma-Aldrich (St. Louis,purified Mo., and U.S.A.). filtered Water was ata all Milli-Q times. The waterMass., water U.S.A.) purification was set at passed system 18 through M (Millipore Corp.,Corp.). Bedford, (Chun 1994). plant and especially the leaves, research on its chemicaldant and properties antioxi- is necessary.Mamaki leaves are commonly prepared as herbal teas, and consumed as fresh-brewed teasteas. or as Thus, cold the herbal purpose ofmajor polyphenols this present study in Mamaki was leaves to andantioxidant quantify identify the capacity and total in quantify Mamakistoring teas them after for 3 brewing, d steeping, at 4 and Identification and quantification of Mamaki leaves came well known in therapeuticexisting usage for diseases alleviating (Chun variousmaki pre- 1994). leaves According are to aulating potential local blood natural sugar folklore, therapeutic levels, Ma- medicine blood in pressure, reg- and cholesterol levels methanol and sonicated until the powder( dissolved into solutions. was prepared with concentrations of 80, 400, and 800 trations of chlorogenic acid were 100, 500, and 1000 WAOKA Pipturus albidus W.T. I AND , were used by na- )catechins, chlorogenic acid, and rutin, were identified and quantified in + AKAMOTO Vol. 72, Nr. 9, 2007 — , S.T. N ALL Pipturus albidus) Introduction C had available TAA 293, 271, 172, and 163 mg AA/g of tea leaves, respectively. The concentrations , M.M. W I ◦ , Q.X. L S: Sensory and Nutritive Qualities of Food )catechins and rutin in Mamaki leaves are compared to other types of popular teas. Mamaki teas contained JOURNAL OF FOOD SCIENCE + Keywords: antioxidant, herbal drink, Mamaki tea, ARTIKA henolic compounds are commonly foundondary in metabolites. all They plants are derived as from sec- phenylalanine and ABSTRACT: ThreeMamakileaves phenolic using a acids, liquid chromatograph-massspectrometer ( technique. Concentrationsofgenic ( acid, and rutin variedacid in from 90% 1.1 aqueous to methanol. This 5.0cence study mg/g method, also quantified which of total was Mamaki antioxidant expressed leaves capacity intotal using as equivalents antioxidant the to determined photochemilumines- activity ascorbic in (TAA) acid the between (AA).1 238 extract Mamaki d, and teas using and brewed 259 0.5% for 3 mg acetic 30 d AA/g min at of contained 4 tea. Mamaki teas brewed for 1 h and stored at 4 h, relatively low amounts of TAA compared to green teas and Lipton teas. of ( Traditionally, Mamaki plants ( Recently, there has been a growing interest in the study of nu- 696 others 1999). Furthermore, studies show thatpounds these are phenolic linked com- withrates lower from occurrence various of human diseases andand others (Block lower 1993; and Geleinjese mortality and others others 1992; 2002). Ames hypolipidemic activity. Research indicates that phytophenolicspotent are antioxidants in scavenging free radicalsperoxidation and in inhibiting human lipid tissues (Rice-Evans andand others others 1997; 1999; Marja Sugihara andducing others agents, 1999). metal They chelators, play singlet rolesdrogen oxygen as donors quenchers, re- (Rice-Evans and and hy- othersYoshino 1997; & Kuo and Murakami others 1998; 1998; Marja and others 1999; Sugihara and benzoic and cinnamic acid derivatives), coumarins, flavonoids, stil- benes, hydrolyzable and condensed(Dixon tannins, lignans, and and Paiva lignins 1995).to color, These bitter phenolic andproperties. compounds astringent taste, contribute flavor, odor, and antioxidant traceuticals in plants due to their antioxidative, mild estrogenic, and tyrosine in the shikimicproduced acid in response pathway to environmental (Hermann stress such 1995). asfections, microbial They UV in- radiation, are and chemical stressors, ratherment than in involve- plant growthPolyphenols in and plants include development simple (Dixon phenols, phenolic and acids (both Paiva 1995). 96822, U.S.A. Author WallCenter, USDA, is ARS, with Box P.O. 4459, U.S. Hilo,author Pacific HI Iwaoka Basin 96720, (E-mail: U.S.A. iwaoka@hawaii.edu). Agriculture Direct Research inquiries to S MS 20070357 SubmittedNakamoto, 5/11/2007, and Accepted IwaokaAnimal 8/5/2007. are Science, with and Authors author Dept. Kartika, neering, Li of is Univ. with of Human Molecular Hawaii Nutrition, Biosciences and at Food, Bioengi- Manoa, and 1955 East West Road, Honolulu, HI P Activity in MamakiH. Leaves, K JFS Major Phenolic Acids and Total Antioxidant Mamaki plants have antimicrobial, antiviral,erties and antifungal (Locker prop- and others 1995). Recently, Mamaki tea leaves be- tive Hawaiians to ease childbirth,viate to listlessness (Chun discharge 1994). blood, Previous and studies to found alle- that parts of

S: Sensory & Nutritive Qualities of Food rce ih1 Lo 0 qeu ehnlcnann .%acetic 0.5% containing methanol aqueous 90% of mL 12 with tracted ypiie t02P o oeta 8hadsoe na airtight an in stored and h processing. 48 after refrigerator than the more then in were container for leaves Pa Mamaki 0.2 Ground at powder. lyophilized uniform a gave it until leave Mamaki in activity antioxidant and acids Phenolic xrcino polyphenols. of Extraction aaismls(. )wr ex- were g) (0.5 samples Mamaki alibudus ( leaves Mamaki of varieties different --- Four 1 Figure Pipturus ). ouinwscnetae oafnlvlm f15m ne gentle a flow. under gas mL nitrogen 1.5 of volume final a to concentrated was solution mid)a 35 at i.d.) mm 3 o 0mn h aaita eete trdfr4h ,an d, 1 h, 4 for stored then 4 were teas Mamaki steeping The by followed min. water 60 boiling for of mL 100 in leaves of g 1 steeping were water- activities. teas their antioxidant for Mamaki soluble analyzed tea The steeping, the container. after allowing covered and, and a triplicates in leaves in prepared dried min adding of 30 g by for 1 stand made to to was water boiling extract of water mL a 100 variety, tea purple For each and 1). of (Figure leaves analysis preparation green antioxidant the with and for plant analyzed veined hybrid were green veins, a (2) (3) leaves, and purple leaves, and green veined purple (1) leaves, ihaPhotochem a with of emn) h eiuswr isle nmtao n fil- and methanol 0.25- PTFE in a dissolved through tered were residues The Germany). dorf, oun(4.6 column kV. 4 was voltage capillary was The cre- voltage V. L/min, fragmentation 120 The 10 psi. of 25 rate of flow pressure a nebulizing a at ating nitrogen and was 370, gas 320, drying 280, 110 The 250, nm. m/z at 510 of monitored range were mass compounds a The in 1000. mode to ion negative in acquired were tra spec- Mass U.S.A.). Del., Wilmington, (ESI) a Technologies, (Agilent ionization degasser, source electrospray vacuum an and a autosampler, an spectrometer, pump, mass binary quadruple single detec- a (PDA) tor, array photodiode a chromatograph, liquid series 1100 oprdt te ulse aauigte1tie probability 1-tailed the using data Z published other to compared teas. other than greater is samples Mamaki the of age ( 0mn 0 ;fraohr5mn 0 ;adfnlyfrtelast the for finally and A; 10 was 50% volume another min, injection The for 5 A. A; 0% another 65% min, for 25 min, A; 30 another 60% for min, A; 20 next solution the of for A; 70% solution constant min, of 100% 15 a initially at follows: as delivered mL/min 1 acid methanol), of formic (100% rate (0.1% B A solvent solvent and with solution) modification. out some carried with was (2003) elution Gradient others and Sakakibara of method eedidwt pe-aumcnrfg (Vacufuge centrifuge speed-vacuum a supernatants the with extraction, of dried times 3 were After min. 15 for rpm 3000 at acid.Thesolutionwassonicatedfor3minfollowedbycentrifugation nixdn ciiyo aaitea Mamaki of activity Antioxidant analysis Statistical namaueetcl,telmnsec ftedtcinsubstance analyzed. detection the be of to luminescence the sample cell, measurement the a in In antioxidants the of reaction by the elimi- generated by partly nated are radicals substance free photosensitizer the The of excitation 1994). optical Lewin and detec- (Popov luminescence by tion followed radicals) anion rad- (superoxide free icals generate to excitation photochemical includes This (PCL). photochemiluminescence on based substances water-soluble of ity capac- antioxidant of quantification the enables system The U.S.A.). rbblt fa of 1-tailed probability a using teas commercial other with compared were samples a nlzd3tmst nueacrc fmeasurement. of accuracy ensure to times 3 analyzed was σ -test. ◦ / .TeMmk eswr rprdi rpiae n ahsample each and triplicates in prepared were teas Mamaki The C. ntesoaesuy esfo h upevreywr rprdby prepared were variety purple the from teas study, storage the In Csprtoswr efre ihaPeoee ua C-18 Luna, Phenomenex a with performed were separations LC h oa nixdn ciiis(A)i h aaitawr also were tea Mamaki the in (TAA) activities antioxidant total The CSconditions. LCMS nixdn study. Antioxidant preparation. tea Mamaki leaf tea Mamaki the in rutin and catechins of Concentrations √ n s... ] -aldprobability 1-tailed A )]. o.7,N.9 2007 9, Nr. 72, Vol. × 5 m 5- mm, 250 ◦ Z .Tegain lto a e pacrigt the to according up set was elution gradient The C. ts.The -test.  ytm(nltkJn G h odad,Tex., Woodlands, The AG, Jena (Analytik system h CM ytmcnitdo nAgilent an of consisted system LC–MS The h nixdn ciiiswr measured were activities antioxidant The μ μ .. ondwt ur oun(4 column guard a with joined i.d.) m — ebaefle MlioeC..The Co.). (Millipore filter membrane m Z ts scluae s1–[( – 1 as calculated is -test ORA FFO SCIENCE FOOD OF JOURNAL Z he aite fdidMamaki dried of varieties Three ts a eetdt e fteaver- the if see to selected was -test μ L. TM x bar Eppen- , d3dat – S μ 697 0 )/ ×

S: Sensory & Nutritive Qualities of Food Figure 2 HPLC --- chromatograms of Mamaki leaf extracts at different wavelengths (250, 280, 320, 370, and 510 nm). Results and Discussion Figure 2 represents typical HPLC profiles of extracts of the differ- ent varieties of Mamaki leaves monitored510 at 250, nm. 280, The 320, 370, main and chromatographiceties difference of among Mamaki leaves the is 4 that vari- the “green” variety does not show a Identification of 3 main phenolic acids in Mamaki extracts Vol. 72, Nr. 9, 2007 — L aliquot of diluted tea (1:50, 1:100, 1:175) was used μ JOURNAL OF FOOD SCIENCE 698 for each measurement. S determine activity in the micromolar range (Popov and Lewin 1994). The reagent kits used for theJena AG. analysis A were 20 obtained from Analytik Phenolic acids and antioxidant activity in Mamaki leaves . .(luminol) . generated by the remaining radicals is measured andthe thus quantity of antioxidantsin present equivalents in to the ascorbic acid. sample PCLactivity is is in determined able the to nanomolar measure range, antioxidant whereas other antioxidant assays

S: Sensory & Nutritive Qualities of Food t n h eks nest ntecrmtga ftepanaewa the vari- of chromatogram purple the variety. the in intensity of weakest chromatogram the and the ety in intensity strongest with aaivreisecp h re n aeaprls rreddish or purplish a have the one of green All the leaves. except Mamaki finding varieties the of Mamaki This appearance group. physical anthocyanins the the to to relates belongs usually and rare yrd n aaw aite hwtepa at peak the show varieties panaewa and hybrid, eka eeto ie( time retention at peak leave Mamaki in activity antioxidant and acids Phenolic opudi esasrigat absorbing teas in compound A t r 12mnwith min 21.2 ) UV UV max max 1 mi somewhat is nm 510 f50n.Purple, nm. 510 of UV max f50nm 510 of oo ihri h evs h en rbt.Wt h / o f465, of ion m/z the With at both. compound or the vein, the leaves, the in either color ailae t20n.Te3srnetadwl-eie peaks ( min), well-defined (20 acid and chlorogenic had as compounds times strongest retention 3 identical 3 These identification. The chemical for nm. selected were 280 at leaves maki compound. this identify to necessary the with is confirmation standard further However, 180. of MW has glucose and 286 iue3rpeet h hoaorm fte4vreiso Ma- of varieties 4 the of chromatograms the represents 3 Figure + s... 8 ) yndnhsamlclrwih M)o 286 of (MW) weight molecular a has Cyanidin H). 1 – 180 o.7,N.9 2007 9, Nr. 72, Vol. t r 12mni osbycaii lcsd (465 glucoside cyanidin possibly is min 21.2 — ORA FFO SCIENCE FOOD OF JOURNAL efextracts. leaf Mamaki of varieties 4 of nm) (280 chromatograms --- HPLC 3 Figure + )catechins S 699 =

S: Sensory & Nutritive Qualities of Food SD SD 0.2 0.0 0.1 23 10 67 ± ± ± ± ± 18 65 145 134 ± ± ± ± ± ± ± 0.10.10.1 1.1 1.6 1.8 standard deviation ± ± ± ± a )catechins, chlorogenic + 0.00.10.8 1.1 1.4 1.7 References Conclusions 0.05) than oolong tea (217 mg AA/g) and ± ± ± < a )Catechins Chlorogenic acid Rutin Acknowledgments P Concentration (mg/g) + )catechins, chlorogenic acid, and rutin with concentra- + hree major polyphenols in Mamaki leavesare are ( identified. They C (mg AA/g tea). Freshly brewed purple Mamaki teas were prepared for the storage )catechins and rutin in Mamaki leaves are higher than those in ◦ tive diseases of aging. Proc Natl Acad Sci 9:7915–22. 04 293 271 Values are means of 4 replications. Values are means of triplicate samples and 9 analyses. + 72 163 black tea (166 mg AA/g) (Du Toit and others 2001). study. The highest TAA (293 mg AA/g tea) detectedafter was Mamaki immediately tea was brewed for anmg hour AA/g while tea) the was lowest present TAA after (163 the tea was stored for 3 d (Table 3). 24 172 Inc. Special thanks to Mr.Mamaki Herbert Kamiyama, Tea Plantations, President of and Hawaii Mr.Campbell Karl for their Yanagihara assistance and with Mrs. the HPLC Sonia and LCMS operations. Ames BN, Shigenaga MK, Hagen TM. 1993. Oxidants, antioxidants, and the degenera- maki teas is also compared tocommercial those teas in selected some for commercial teas. thetea, The comparison and oolong are tea green (Du tea,made Toit black based and on others similarity 2001). of This teasurements. comparison The preparation average and is TAA their available in unit Mamaki of teaAA/g) mea- (238 to is 259 similar mg to thoseothers in 2001). green However, teas the (246 average TAA mgsignificantly available AA/g) higher in (Du ( Mamaki Toit tea and is T This study was funded in part by Hawaiian Mamaki Tea Plantation Table 1 Concentration --- acid, and rutin of in water ( extracts of Mamaki leaves. Mamaki varietyGreen ( Hybrid purplePurplea 2.5 Table 2 Total --- antioxidant activity 2.4 inalents ascorbic (mg acid equiv- AA/g) ofwinter Mamaki leaf teas samples. 5.0 made from summerMamaki and teaPurple WinterTable 3 Total --- antioxidant activity Summer inafter purple brewed Mamaki 254 teas for4 1 h and storedLength for of storage 4 (h) Average h, 1 d, and 3 d 222 at a 238 244, and 259 mg, respectively. The amount of TAA available in Ma- Average tions from 1.1 to 5.0 mg/g( of Mamaki leaves. The concentrations of other commercial tea leaves. Thevaries from amount 238 to of 259 TAA mg of inof ascorbic TAA available Mamaki acid in equivalents. the teas purple The Mamaki amount tea is theafter highest immediately an hour of brewing and gradually decreased over a 3-d period. Hybrid 236 251 244 Green 307 211 259 equal or 2 R 320 nm and max UV Vol. 72, Nr. 9, 2007 — )catechins were quantified at + )Catechins were the most abun- )catechins is commonly found in + + )catechins in Mamaki leaf are signifi- + 370 nm and they ranged from 1.1 to 1.8 mg/g. 0.05) than those reported for other commercial max < P UV 0.01) than those for other tea leaves (Sakakibara and < P JOURNAL OF FOOD SCIENCE 280 nm and they ranged from 2.1 to 5 mg/g. The concen- )catechins and the panaewa variety contained the lowest + max Three varieties of Mamaki leaves were chosen for total antioxi- Table 2 shows that the purple and hybrid Mamaki varieties col- The standards at different concentrations were analyzed to gen- These phenolics could form dimers or sugar conjugates that are The concentrations of ( The beneficial values of these phenolic acids have been reported )catechins, and rutin, respectively. 700 + lected in 2 different seasonsamounts (mg) (summer of TAA and in a winter) gram of brewed contain tea. TheTAA similar average available amount in of the purple, hybrid, and green Mamaki teas are 238, dant activity (TAA) in theequivalents to brewed ascorbic extracts acid (AA). and The werethe 3 study Mamaki quantified leaves were in the selected purple, for hybrid, and green varieties. erate calibration curves for quantitation, which showed S Quantification of antioxidants in Mamaki teas acids in Mamaki extracts of the sugar moieties (Hongwith the and phenolic Wrolstad profile 1990). from This Sakakibarashows that and was the others retention agreed of (2003) rutin which is 40.6 minof while quercetin the is retention time 75.5 min. Inrutinoside) the showed Mamaki a case, retention rutin time (quercetin-3-O- of approximately 55 min. Quantification of 3 main phenolic commonly found in complextion plant with extracts. different Because types ofconjugates of conjuga- often sugar become more molecules, polar the andtheir tend phenolics–sugar corresponding to elute aglycone earlier alone than inumn (Hong a and reverse-phase Wrolstad HPLC 1990). col- Inmolecules a that bind reverse-phase to HPLC galactose column, appear toand elute faster arabinose than glucose due to the degree of glycosylation and the nature Phenolic acids and antioxidant activity in Mamaki leaves . .(23 . min), and rutin (55ular min) ions. and the Therefore, same( corresponding they molec- were identified as chlorogenic acid, oxidation. (Zhang and others 2001; Wang andgenic others acid 2007). Chloro- is also found inreaction and blueberries polymerization and (Kader and plays others roles 1997). in Rutinmonly is found browning in com- red wine, buckwheat, citrus, and tomato skin (Heims and others 2002). An animal studyan showed antioxidant that and rutin is effective plays in a controlling the role animal as (Gao body and weight others 2003) in the literature. For example,green ( tea and plays a rolediabetes, as cardiovascular an disease, aging, antioxidant and against neurodegenerative cancer, dis- obesity, eases.(Zaveriandothers2006).Chlorogenicacidiscommonlyfound in root vegetables such as carrot, radish, turnip, and burdock (Sakak- ibara and others 2003). Chlorogenic acid into hawthorn be fruit beneficial is as found an antioxidant against low-density liproprotein trations of chlorogenic acid were quantified at of ( amount. The concentrationsUV of ( near to 1. The concentrationsextracts of are the shown phenolics in present in Tabledant 1. Mamaki phenolic ( amongMamaki the varieties, the purple 3 variety contained identified the highest phenolics. amount Among the 4 they ranged from 1.1 to 1.7quantified mg/g. at The concentrations of rutin were cantly higher ( tea leaves, especially the Gyokuro greentea tea leaves, leaves, and Chinese Kenya oolong black tea leaves (SakakibaraThe and others concentrations 2003). of rutinhigher in ( Mamaki leaf are also significantly others 2003).

S: Sensory & Nutritive Qualities of Food okrC,BrhM,MwrH,Brsek ,DvsH a olB aueA Vaden A, Lasure B, Poel Van H, Davis J, Berestecky HF, Mower MT, Burch CP, Locker affect and metals trace with interact flavonoid Dietary 1998. CP. Lin PS, Leavitt SM, Kuo high- fresh in browning of Mechanism 1997. M. Metche M, Girardin for B, Rovel detection F, array Kader separation/photodiode HPLC of Use 1990. RE. chemistry, Wrolstad aromatic V, of antioxidants: Hong biosynthesis the in Flavonoid step early 2002. pathway: shikimic The DJ. 1995. KM. Hermann Bobilya AR, Tagliaferro KE, Heim Inverse 2002. JCM. Witteman A, Hofman DAM, Kuip Der Van LJ, Launer JM, tissues Geleinjese in contents mineral and status Antioxidant 2003. H. Chen XJ, Chen H, of Xu content Z, antioxidant Gao the of Comparison 2001. Z. Apostolides Y, Cell Volsteedt R, Plant Toit Du metabolism. phenylpropanoid Stress-induced First 1995. Hawaii: NL. Honolulu, Paiva medicines. RA, Hawaiian Dixon Native In: Mamaki. 1994. review MN. a Chun prevention: cancer and vegetables Fruit, 1992. A. Subar B, Patterson G, Block leave Mamaki in activity antioxidant and acids Phenolic ealtini ee nhmnitsia el.Bo rc lmRs62:135–53. Res Elem Trace Biol cells. intestinal human in level metallothionein 74:31–4. Agric Food Sci J anthocyanins. and acid, chlorogenic ( oxidase, fruit blueberry bush 38:708–15. Chem Food Agric J anthocyanins. of characterization 7:907–19. Cell Plant compounds. 13:572–84. Biochem Nut J relationship. activity structure & metabolism the infarction: myocardial 75:880–6. incident Nutr with Clin J intakes Am flavonoid Study. Rotterdam and tea of association 73(12):1599–607. Sci Life rats. fed baicalin and rutin of 166:63–9. Toxicology equivalents. C vitamin as measured teas and vegetables fruits, 7:1085–97. 216–7. p. Productions. People’s 18:1–29. Cancer Nutr evidence. epidemiological the of acnu corynibosum Vaccinium ) oeo leer polyphenols blueberry of Role L). hn ,CagQ h ,HagY oWK hnZ.20.Caatrzto of Characterization 2001. ZC. Chen WKK, Ho Y, Huang M, compounds: Zhu Q, polyphenolic Chang with Z, iron Zhang of Interaction 1998. burdock K. Murakami of effects M, Protective Yoshino 2007. PD. Duh WJ, Yen LW, Chang GC, Yen BS, Wang of effects pro-oxidative and Anti- 1999. K. Furuno M, Ohnishi T, Arakawa N, Sugihara de- Simultaneous 2003. K. Kanazawa H, Ashida S, Nakagawa Y, Honda com- H, Sakakibara phenolic of properties Antioxidants 1997. G. Paganga NJ, Miller CA, Rice-Evans II. activity: antiradical of detection Photochemiluminescent 1994. G. Lewin IN, Popov Antiox- 1999. H. Marina SK, Tytti P, Kalevi R, Jussi-Pekka JV, Heikki IH, Anu PK, Marja nixdnspeeti atonfut.JNt ice 12(3):144–52. Biochem Nutr J fruits. hawthorn in present antioxidants 257:40–4. Biochem Anal characterization. antioxidant to application 101(2):729–38. Chem Food macrophages. 264.7 RAW in ( in peroxidation with lipid located hepatocytes hydroperoxide-dependent cultured lipid induced metal Chem on Food flavonoids Agric J teas. and fruits, vegetables, in 51:571–81. polyphenols all of termination 2:152–60. Sci Plant Trends pounds. 17:267– 71. Med Biol Radical Free antioxidants. water-soluble non-enzymatic of Testing Chem Food Agric J compounds. phenolic 47:3954–62. containing extracts plant of activity idant Ethnopharmacol J plants. medicinal Hawaiian selected 49:23–32. from obtained activity extracts anti-complement and of activity Anti-microbial 1995. AJ. Vlietinck DA, Berghe rtu lappa Arctium s... o.7,N.9 2007 9, Nr. 72, Vol. in)o xdto flwdniylppoenadoiaiestress oxidative and lipoprotein low-density of oxidation on Linne) — α ORA FFO SCIENCE FOOD OF JOURNAL lnlncai.Fe ai ilMd27:1313–23. Med Biol Radic Free acid. -linolenic S 701

S: Sensory & Nutritive Qualities of Food