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Antioxidative Activities and Qualitative Characteristics of Substitute Tea using Salvia plebeia R. Br
Korean Journal of Food and Cookery Science
The substitute tea was manufactured from the leaves of Salvia plebeia R. Br. (SPR) that have anti-inflammatory and antioxidative activities. Total polyphenols and flavonoids in SPR were 71.8±4.74 GAE mg/g and 38.7±2.95 QUE mg/g, respectively. DPPH radical scavenging activity of SPR water extract had an RC50 of 16.9 μg/mL. SPR inhibited lipopolysaccharide (LPS)-induced nitric oxide (NO) production with an IC50 of > 100 μg/mL. Medium and large leaves were used in the SPR substitute tea (SPRT).doi:10.9724/kfcs.2015.31.1.041 fatcat:jmofg4dnvfhj7f22slozx2r7nu