Research into the Oxidation Resistance (Antioxidant Properties) of Pine Pollen. Agricultural Engineering Technology: The Agricultural Product Processing Industry in 2008
Authors: Yutian Liu (2008), Yantai University
Introduction
Pine pollen is renowned for its diverse health benefits, particularly its antioxidant properties. This study, conducted by Yutian Liu at Yantai University, focuses on the antioxidant potential of pine pollen, emphasizing its application in the food industry.
Objective
To investigate the antioxidant potential of pine pollen as an ingredient in the food industry by ranking its level of antioxidants compared to other herbs and foods.
Methodology
- Ranking Antioxidant Levels: The study utilized the potassium permanganate index value to rank the level of antioxidants in various herbs and foods.
- Herbs and Foods Analyzed: Pine Pollen (Pinus massoniana), Astragalus Root (Astragalus membranaceus), Dodder Seeds (Cuscuta chinensis), and Red Date (Ziziphus jujuba) were among the substances analyzed.
Results
- Antioxidant Comparison: Pine pollen exhibited lower levels of antioxidant substances compared to some other foods and herbs.
- Hydroxyl Free Radical Elimination: Despite having lower levels of antioxidants, pine pollen demonstrated a stronger ability to eliminate hydroxyl free radicals, suggesting a significant therapeutic antioxidant effect.
- Synergistic Antioxidant Compounds: The study found that the antioxidant compounds in pine pollen work synergistically to remove hydroxyl free radicals.
Research Significance
Liu, Y. (2008). Research into the Oxidation Resistance (Antioxidant Properties) of Pine Pollen. Agricultural Engineering Technology: The Agricultural Product Processing Industry, Yantai University.
Conclusion
The findings from this study provide a foundational understanding of the antioxidant properties of pine pollen, highlighting its potential application as a natural antioxidant in the food industry. This research opens avenues for further studies into the utilization of pine pollen for its health benefits.
Citation
Liu, Y. (2008). Research into the Oxidation Resistance (Antioxidant Properties) of Pine Pollen. Agricultural Engineering Technology: The Agricultural Product Processing Industry, Yantai University. Original translation by RAW Forest Foods.
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