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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 oxidation resistance (the antioxidant potential) of Pine Pollen, which sheds light on the overall antioxidant properties of the herb. Liu ranked the level of antioxidants in different herbs and foods by measuring the potassium permanganate index value. 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 is a greater therapeutic antioxidant effect.

Furthermore, the experiment concludes that the antioxidant substances in Pine Pollen have a synergistic effect to eliminate hydroxyl free radicals. This conclusion provided the basis for further researches on pine pollen antioxidant application in food industry.

chart showing antioxidant substance of pine pollen versus other foods and herbs

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