title: Chemical constituents of peppers (Piper spp.) and application to food preservation: naturally occurring antioxidative compounds.
abstract: In a structure analysis of the compounds of the genus Piper (Family Piperaceae), we identified five phenolic amides from Piper nigrum, seven compounds from P. retrofractum, and two compounds from P. baccatum. All the phenolic amides possess significant antioxidant activities that are more effective than the naturally occurring antioxidant, alpha-tocopherol. One amide, feruperine, has antioxidant activity as high as the synthetic antioxidants, butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT). Naturally occurring antioxidants, therefore, may surpass BHA and BHT in their ability to inactivate mutagens in food.
mesh_terms: D000900:Anti-Bacterial Agents / Q000302:isolation & purification; D000975:Antioxidants / Q000302:isolation & purification*; D055598:Chemical Phenomena; D002621:Chemistry; D003212:Condiments / Q000032:analysis*; D005504:Food Analysis; D005519:Food Preservation; D009154:Mutation
chemical_list: D000900:Anti-Bacterial Agents; D000975:Antioxidants