New Antioxidant Compounds Have Been Identified in Foods Such as Olive Oil, Honey and Nuts Using Two Analytical Techniques
Medical News Today, 11/20/2009
Scientists at the University of Granada have identified and characterized for the first time different antioxidant compounds from foods such as olive oil, honey, walnuts and a medicinal herb called Teucrium polium. They have used two new techniques, capillary electrophoresis and high resolution liquid chromatography, that have enabled them to identify and quantify a great part of the phenolic compounds contained in these foods.
Functional foods such as olive oil, honey, walnuts and a medicinal herb called Teucrium polium are able to provide different health benefits, so their study and characterization is of great interest. Among the compounds that give such functional characteristics to these foods are phenolic compounds that have generated great interest due to their antioxidant capacity, which endows them with a chemopreventive effect in humans and causes them to have a great influence on the stability of oxidation present in food. Therefore, according to UGR researchers, the "identification and quantification [of these compounds] is a good means for the characterization of foods that contain them."…