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http://dx.doi.org/10.1016/j.foodchem.2008.06.064

has been cited by the following article:

• TITLE: Determination of Total Flavonoids and Its Antioxidant Ability in Houttuynia cordata

  AUTHORS: Anyin Chen, Wenjun Xiang, Dan Liu, Changlu Liu, Li Yang

  KEYWORDS: Houttuynia cordata, Total Flavonoids, Antioxidant Capacity

  JOURNAL NAME: Journal of Materials Science and Chemical Engineering, Vol.4 No.2, February 29, 2016

  ABSTRACT: The total flavonoids of Houttuynia cordata are determined by UV-Vis spectrophotometry. The ex-traction condition of flavonoids from Houttuynia cordata includes: the extraction temperature is 70℃, solid-liquid ratio is 1:20, solvent is 80% ethanol, extraction time is 65 min. We studied the antioxidation of flavonoids in Houttuynia cordata, and results showed that flavonoids had strong reducing capacity, hydroxyl free radical scavenging activity and the superoxide anion radical scavenging ability, thus can provide a basis for the development of natural antioxidants.