Total phenolic content and antioxidant activity of plants used in traditional Romanian herbal medicine

De Smet P.A.G.M., Health risks of herbal remedies: an update, Clin. Pharmacol. Ther., 2004, 76, 1–17 Paganga G., Miller N., Rice-Evans C.A., The polyphenolic content of fruit and vegetables and their antioxidant activities. What does a serving constitute?, Free Radical Res., 1999, 30, 153–162 Scalbert A., Williamson G., Dietary intake and bioavailablity of polyphenols, J. Nutr., 2000, 130, 2073S–2085S Kovatcheva-Apostolova E.G., Georgiev M.I., Ilieva M.P., Skibsted L.H., Rodtjer A., Andersen M.L., Extracts of plant cell cultures of Lavandula vera and Rosa damascena as sources of phenolic antioxidants for use in foods, Eur. Food Res. Technol., 2008, 227, 1243–1249 Kirca A., Arslan E., Antioxidant capacity and total phenolic content of selected plants from Turkey, Int. J. Food Sci. Technol., 2008, 43, 2038–2046 Ivanova D., Gerova D., Chervenkov T., Yankova T., Polyphenols and antioxidant capacity of Bulgarian medicinal plants, J. Ethnopharmacol., 2005, 96, 145–150 Wojdylo A., Oszmianski J., Czemerys R., Antioxidant activity and phenolic compounds in 32 selected herbs, Food Chem., 2007, 105, 940–949 Zheng W., Wang S.Y., Antioxidant activity and phenolic compounds in selected herbs, J. Agric. Food Chem., 2001, 49, 5165–5170 Shan B., Cai Y.Z., Sun M., Corke H., Antioxidant capacity of 26 spice extracts and characterization of their phenolic constituents, J. Agric. Food Chem., 2005, 53, 7749–7759 Yang X., Sun Y., Xu Q., Guo Z., Synthesis and immunosuppressive activity of L-rhamnopyranosyl flavonoids, Org. Biomol. Chem., 2006, 4, 2483–2491 Middleton E., Kandaswami C., Theoharides T.C., The effects of plant flavonoids on mammalian cells: implications for inflammation, heart disease, and cancer, Pharmacol. Rev., 2000, 52, 673–751 Exarchou V., Nenadis N., Tsimidou M., Gerothanassis I.P., Troganis A., Boskou D., Antioxidant activities and phenolic composition of extracts from Greek oregano, Greek sage and summer savory, J. Agric. Food Chem., 2002, 50, 5294–5299 Darwisd Y., Laaksoa I., Hiltunen R., Chemical composition and in vitro antioxidative activity of a lemon balm (Melissa officinalis L.) extract, LWTFood Sci. Technol., 2008, 41, 391–400 Lis-Balchin M., Hart S., Chemical profiles of lavender oils and pharmacology, In: Lis-Balchin M., (Ed.), Lavender: The Genus Lavandula, Taylor and Francis, New York, 2002 Stojakowska A., Malarz J., Zubek S., Turnau K., Kisiel W., Terpenoids and phenolics from Inula ensifolia, Biochem. Syst. Ecol., 2010, 38, 232–235 Konishi T., Shimada Y., Nagao T., Okabe H., Konoshima T., Antiproliferative sesquiterpene lactones from the roots of Inula helenium, Biol. Pharm. Bull., 2002, 25, 1370–1372 Bradley P., British Herbal Compendium, British Herbal Medicine Association, Bournemouth, 2006 Liu J., Pharmacology of oleanolic and ursolic acids, J. Ethnopharmacol., 1995, 49, 57–68 Tubaro A., Dri P., Delbello G., Zilli C., Della Loggia R., The Croton oil ear test revised, Agents Actions, 1985, 17, 347–349 Al-Bayati F.A., Synergistic antibacterial activity between Thymus vulgaris and Pimpinella anisum essential oils and methanol extracts, J. Ethnopharmacol., 2008, 116, 403–406 Piccaglia R., Marotti M., Giovanelli E., Deans S.G., Eaglesham E., Antibacterial and antioxidant properties of Mediterranean aromatic plants, Ind. Crops Prod., 1993, 2, 47–50 Barnes J., Anderson L.A., Phillipson J.D., St. John’s wort (Hypericum perforatum L.): a review of its chemistry, pharmacology and clinical properties, J. Pharm. Pharmacol., 2001, 53, 583–600 Mimica-Dukic N., Bozin B., Sokovic M., Mihajlovic B., Matavulj M., Antimicrobial and antioxidant activities of three Mentha species essential oils, Planta Med., 2003, 69, 413–419 Katsube T., Tabata H., Ohta Y., Yamasaki Y., Anuurad E., Shiwaku K., et al., Screening for antioxidant activity in edible plant products: comparison of low-density lipoprotein oxidation assay, DPPH radical scavenging assay, and Folin? Ciocalteu assay, J. Agric. Food Chem., 2004, 52, 2391–2396 Li W., Gao Y., Zhao J., Wang Q., Phenolic, flavonoid, and lutein ester content and antioxidant activity of 11 cultivars of Chinese marigold, J. Agric. Food Chem., 2007, 55, 8478–8484 Singh R.P., Murthy K.N.C., Japrakash G.K., Studies on the antioxidant activity of Pomegranate (Punica granatum) peel and seed extracts using in vitro models, J. Agric. Food Chem., 2002, 50, 81–86 Mruthunjaya K., Hukkeri V.I., In vitro antioxidant and free radical scavenging potential of Parkinsonia aculeate Linn., Pharmacognosy Magazine, 2008, 4, 42–51 Prieto P., Pineda M., Aguilar M., Spectrophotometric quantitation of antioxidant capacity through the formation of a phosphomolybdenum complex: specific application to the determination of vitamin E, Anal. Biochem., 1999, 269, 337–341 Oreopoulou V., Extraction of natural antioxidants, In: Tzia C., Liadakis G., (Eds.), Extraction optimization in food engineering, Marcel Dekker, New York, 2003 Huang D., Ou B., Prior R.L., The chemistry behind antioxidant capacity assays, J. Agric. Food Chem., 2005, 53, 1841–1856 Robards K., Antolovich M., Analytical chemistry of fruit bioflavonoids, Analyst, 1997, 122, 11R–34R Merken H., Gray B., Measurement of food flavonoids by high-performance liquid chromatography: A review, J. Agric. Food Chem., 2000, 48, 577–599 Sanchez-Moreno C., Larrauri J.A., Saura-Calixto F., Free radical scavenging capacity and inhibition of lipid oxidation of wines, grape juices and related polyphenolic constituents, Food Res. Int., 1999, 32, 407–412