抄録
The vitamin C content of 12 species of fresh herbs was 45∼170 mg/100g fr. wt., this being 2∼6 times higher than that of spinach.22 species of fresh herbs, especially those of the Labiatae, contained very high 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging activity and polyphenol content. The highest values for the radical-scavenging activity and polyphenol content of fresh herbs were respectively 76 and 44 times higher than those of spinach. The radical-scavenging activity of fresh herbs was positively correlated with the polyphenol content (R2=0.958, n=27), but not with the vitamin C content (R2=0.031, n=16). Both the radical-scavenging activity and polyphenol content of fresh herbs were increased by boiling in a 2% sodium chloride solution. The polyphenol content of fresh herbs would account for their radical-scavenging activity.
