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 Polyphenols present in various plant and vegetable extracts possess enormous antioxidant, anti-inflammatory, anti-carcinogenic and anti-atherogenic qualities providing medical benefits. Antioxidants scavenge free radicals and other reactive oxygen species (ROS) by interrupting their mechanism of oxidation. Since free radicals cause neurological illnesses, cancer, heart disease, diabetes, atherosclerosis, and lipid and DNA damage, inhibiting their formation has recently been the subject of several medical investigations. Present studies described the determination of total phenolic content and DPPH activity of a large number of commonly used plant and vegetable extracts utilizing Folin-Ciocalte and Soler-Rivas procedures. This study aims to conduct a biochemical analysis of the therapeutic effects of okra, tamarind, and other phenolic compounds. The comparative data provided in this work for antioxidant and polyphenolic substances is expected to be highly valuable for readers who are interested in this subject.


Polyphenols Reactive oxygen species Diabetes Antioxidants Advanced glycation end products (AGEs)

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Dayal, B., Kulkarni, A., Lea, M., Kaur, G., Karani, W., & Singh, J. (2024). Antioxidant Activity of Plant Extracts Containing Phenolic Compounds. Asian Journal of Organic & Medicinal Chemistry, 8(3), 29–34.


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