|
| No. | Biological source | PCA content (ug/g) | PAL content (ug/g) | Biological activity | References |
|
| 1 | Rice | 23.2–1043 (DW) | 2–188 (DW) | Antioxidative, anti-inflammatory chemoprevention | [18, 60, 61] |
| 2 | Buckwheat (Fagopyrum esculentum) | 6.61–24.5 (DW) | 3.65–19.74 (DW) | Antioxidative | [21, 62] |
| 3 | Green pea (Pisum sativum) | 1.26–11.38 (DW) | 0.07–0.12 (DW) | Antioxidative | [21, 63] |
| 4 | Fava bean (Vicia faba) | 0.61–2.42 (DW) | 0.68–5.63 (DW) | NT | [21] |
| 5 | Hemp (Cannabis sativa) | 5.63–22.06 (DW) | 6.41–34.77 (DW) | NT | [21] |
| 6 | Lupin (Lupinus albus) | 0.15 ± 0.02 (DW) | ND | NT | [21] |
| 7 | Wheat | 0.07–0.11 (DW) | 0.19 ± 0.04 (DW) | Antioxidative | [21] |
| 8 | Lentils | 20.28–37.72 (DW) | 3.69–12.14 (DW) | Antioxidative, anti-inflammatory | [20] |
| 9 | Commercial black-colored cowpeas | 18.97 ± 0.45 (DW) | NT | Antioxidative antidiabetic | [64] |
| 10 | Pea (Pisum sativum L.) varieties | 12.1–163.5 (DW) | NT | Antioxidative, anti-inflammatory immunomodulation | [65] |
| 11 | Common beans | 95.34–253.42 (DW) | NT | Antioxidative | [66] |
| 12 | Onion (Allium cepa L.) | 1027 (DW) | NT | Antioxidative, antimutagenic | [22] |
| 13 | Mint family plants | UC (FW) | 0.843–18.285 (FW) | Antioxidative, anti-inflammatory | [26] |
| 14 | Yayla Cayi (Thymus praecox OPIZ subsp. Grossheimii (Ronniger) Jalas) | UC (DW) | UC (DW) | Antioxidative | [67] |
| 15 | Loquat (Eriobotrya japonica L.) | 0.843–18.285 (DW) | NT | Antioxidative | [68] |
| 16 | Kinnow peel | 177 (DW) | NT | Antioxidative, health benefits | [69] |
| 17 | Banana pulp | 340 (DW) | NT | Antioxidative, health benefits | [69] |
| 18 | Prune (Prunus domestica L.) | 355.87 (FW) | NT | Antioxidative | [27] |
| 19 | Friar plum (Prunus salicina Lindl.) | 50–160 (FW) | NT | Antioxidative, increased edible quality | [28] |
| 20 | Prunus persica var. platycarpa (Tabacchiera peach) | 0.19 (FW) | 0.02 (FW) | Antioxidative | [31] |
| 21 | Currant (Ribes L.) | 137.6–464.8 (FW) | NT | Antioxidative | [30] |
| 22 | Gooseberry (Ribes uva-crispa L.) | 24.7–77.7 (DW) | NT | Antioxidative | [30] |
| 23 | Grapes | 0.143–0.371 (FW) | NT | Antioxidative | [29] |
| 24 | Acai (Euterpe oleracea Mart.) seed | 106–843 (DW) | NT | Antioxidative, antimalarial, antiplasmodial | [70] |
| 25 | Cocoa beans | 197.9–385.3 (DW) | 2.6–1945.7 (DW) | Antioxidative, anti-inflammatory | [33] |
| 26 | Almonds (Prunus amygdalus Batsch) | 66.67 (DW) | NT | Antioxidative | [71] |
| 27 | Pecan (Carya illinoinensis) | 13.1–30.5 (FW) | UC | Antioxidative | [72] |
| 28 | Orobanche cernua Loefling (Orobanchaceae) | NT | 0.353 (FW) | Anticancer | [73] |
| 29 | Salvia miltiorrhiza | 56～152 (DW) | 59～94 (DW) | Antioxidative, anti-inflammatory | [49] |
| 30 | The fruiting body of Phellinus linteus | 10 (FW) | 9 (FW) | Aldose reductase inhibitors | [48] |
| 31 | Ginkgo biloba L. leaf | 2708～345321 (FW) | NT | Antioxidative | [42, 43] |
| 32 | Aesculus hippocastanum L. (Hippocastanaceae) | 72.53 (DW) | NT | Antioxidative | [44] |
| 33 | Hypericum perforatum | 761.67 (DW) | NT | Antioxidative, anti-inflammatory, antigenotoxic | [44] |
| 34 | Alpinate oxyphyllae fructus (Alpinia oxyphylla MIQ, AOF) | 0.832 (FW), 8.5 (DW) | NT | Antioxidative, anti-cell migration, antiapoptosis | [51, 74] |
| 35 | Schisandra chinensis (Turcz.) Baill. fructus (SCF) | 210 (DW) | NT | Antioxidative, anti-beta amyloid formation | [75, 76] |
| 36 | Ramulus Cinnamomi | 61.5～137.7 (DW) | NT | Antioxidative | [77] |
| 37 | Cinnamon fruits | 54.7 (DW) | NT | Antioxidative | [78] |
| 38 | Lilium lancifolium | 0.5937～2.962 (DW) | NT | Antioxidative | [46] |
| 39 | Cynomorium songaricum Rupr. | 148 (DW) | 0.629 (DW) | Phytoestrogenic- or phytoandrogenic-like activities | [47] |
| 40 | The fruiting bodies of Ganoderma lucidum | NT | 0.952 (DW)? | Aldose reductase inhibitors | [79] |
| 41 | Pinellia ternata | NT | UC | Antioxidative, change of activity of protective enzyme | [45, 80] |
| 42 | Prunella vulgaris | 0.0089～0.0476% (w/w) | 0.003～0.008% (w/w) | Antioxidative | [81] |
| 43 | Black cohosh (Actaea racemosa L.) | 8.8 (DW) | 4.6 (DW) | Antioxidative, anticancer | [82] |
| 44 | Rattan materials (Calamoideae faberii) | 14～97 (DW) | 18～99 (DW) | Antioxidative | [83] |
| 45 | Leaves of Lycium barbarum | NT | 0.87～9.47 (DW) | Antioxidative | [84, 85] |
| 46 | Hydnophytum formicarum Jack. (Rubiaceae) | NT | 1.5 (DW) | Antioxidative, antimicrobial | [86] |
| 47 | Hibiscus sabdariffa L. (Hs, Roselle; Malvaceae) | 94.1 (DW) | NT | Antioxidative, anti-inflammatory, antiurease | [87, 88] |
| 48 | Echinacea (Echinacea purpurea) | UC | UC | Antioxidative, anti-inflammatory | [67] |
| 49 | Green tea (Camellia sinensis) | UC | UC | Antioxidative, anti-inflammatory | [67] |
| 50 | Barley tea | NT | 2.6 (DW) | Antioxidative, anti-inflammatory | [89] |
| 51 | Grape wine | 0.7～5.24 mg/L | NT | Antioxidative, anti-inflammatory | [39, 40] |
| 52 | Olive oil (Olea europaea) | 176.08 (DW) | NT | Antioxidative, anti-inflammatory | [44] |
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