The Oxidation Resistance (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) Yantai University
Researcher Yutian Liu, from the Yantai University of China, has conducted a series of research experiments on the oxidation resistance (the antioxidant potential) of Pine Pollen, which sheds light on the overall antioxidant properties of the herb. By measuring the potassium permanganate index value, Liu ranked the level of antioxidants in different herbs and foods.
The result shows that although the antioxidant substance of Pine Pollen, Astragalus Root (Astragalus membranaceus), Dodder Seeds (Cuscuta chinensis), and Red Date (Ziziphus jujuba) is less than other foods and herbs, but that their power to eliminate the hydroxyl free radical is stronger, resulting in a greater therapeutic antioxidant effect.
Furthermore, the experiment concludes that the antioxidant substances in Pine Pollen have a synergistic effect in eliminating hydroxyl free radicals.
This conclusion provided the basis for further research on Pine Pollen antioxidant application in the food industry.
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