The Antioxidant Properties of Pine Pollen

Paper Title: Research into the Oxidation Resistance (Antioxidant Properties) of Pine Pollen. Agricultural engineering technology: the agricultural product processing industry in 2008. Yutian Liu (2008). Yantai University.


Researcher Yutian Liu from Yantai University of China conducted a series of research experiments on the antioxidant potential of Pine Pollen as an ingredient in the food industry.

Study Methodology and Design

Liu used the potassium permanganate index value to rank the level of antioxidants in different herbs and foods, shedding light on the overall antioxidant properties of the herb.


The results indicate that while Pine Pollen (Pinus massoniana), Astragalus Root (Astragalus membranaceus), Dodder Seeds (Cuscuta chinensis), and Red Date (Ziziphus jujuba) have lower levels of antioxidant substances than other foods and herbs, their ability to eliminate the hydroxyl free radical is stronger, resulting in a greater therapeutic antioxidant effect.

Additionally, the experiment found that the antioxidant compounds in Pine Pollen work together to remove hydroxyl free radicals.

Conclusion and Significance

The research provided the foundation for more research into the use of pine pollen as an antioxidant in the food industry.