Chemical constituents of peppers (Piper spp.) and application to food preservation: naturally occurring antioxidative compounds.
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Journal: 1986/November - Environmental Health Perspectives
ISSN: 0091-6765
PUBMED: 3757949
Abstract:
In a structure analysis of the compounds of the genus Piper (Family Piperaceae), we identified five phenolic amides from Piper nigrum, seven compounds from P. retrofractum, and two compounds from P. baccatum. All the phenolic amides possess significant antioxidant activities that are more effective than the naturally occurring antioxidant, alpha-tocopherol. One amide, feruperine, has antioxidant activity as high as the synthetic antioxidants, butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT). Naturally occurring antioxidants, therefore, may surpass BHA and BHT in their ability to inactivate mutagens in food.
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Environmental Health Perspectives. Jul/31/1986; 67: 135-142
PMID: 3757949
PMC: 1474422

Chemical constituents of peppers (Piper spp.) and application to food preservation: naturally occurring antioxidative compounds.

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