Antioxidative and Anti-inflammatory Activities of Herbal Compounds
Rina Reznik
Rad Natural Technologies
Petach Tikva, Israel
Plant phenolics are a group of secondary metabolites which are known to possess important multifunction properties. Rosmarinic acid (RA) and other phenolic acids which are present in Origanox extract obtained from Oregano are well studied plant phenolics with proven antioxidative and medicinal properties of well characterized physiological functions.
Various Hydroxycinnamic acids as well as RA are found in substantial quantities in herbs of the Lamiaceae family, such as Rosemary off., Origanum vulgare, and Melissa off. These herbs have been used by folkloristic medicine of various cultures around the world. Scientific research has shown that RA itself has significant anti-inflammatory and anti-allergen properties. It is also known to be a strong free radical scavenger.
One area in which free radicals are a constant cause for headaches is the food industry. Food systems present a highly divertive milieu, in which the proximity of water and fat present the main sites for oxidative damage as a result of exposure to dissolved oxygen. This occurs especially at the interface between these ingredients. The chemical properties of the phenolics found in Origanox enable them to effectively counter act oxidation at the susceptible interface site. This unique feature and the high content of active compounds make Origanox highly effective at a low dosage. The ability of Origanox to delay and prevent oxidative quality deterioration of food was proven in many applications, e.g. meat, fish, baked goods and Sauces. For example, Origanox WS was used in Pretzels, cooked Turkey and Mayonnaise and the level of the oxidation marker hexanal was measured by HS-GC. The measurement of hexanal development, resulting from unsaturated free fatty acids oxidation, is shown to be inhibited. The retardation of the oxidation reactions prolongs food products shelf life.
Dr. Rina Reznik
from RAD Natural Technologies specializes in the development of natural solution
for preserving food quality, with an emphasis on natural extracts.
RAD was established
in 1996 by Dr. Rina Reznik, who holds a PhD in biochemistry and specializes in
the research of oxidation processes and the application of antioxidants.
Headquartered in Israel, RAD is R&D oriented and operates its own
well-equipped laboratory for testing and new applications. In addition, RAD is
active in detecting and tracking oxidation processes in food systems and in
developing methods for analyzing oxidation.