July 29/Journal of Technology -- According to recent research published in the journal Food Science and Technology Research, "The aqueous ethanolic extract of Eucalyptus globulus leaves has been used as an antioxidant in food additives. From the extract, five ellagitannins and four gallotannins were isolated as the major antioxidative components."

"Heterophylliin A, 1,3-di-O-galloyl-4,6-hexahydroxydiphenoyl-beta-D-glucose, 1,2,4-tri-O-galloyl-beta-D-glucose, 1,2,3,6-tetra-O-galloyl-beta-D-glucose and 1,2,4,6-tetra-O-galloyl-beta-D-glucose are the first to be isolated from this plant. These hydrolyzable tannins exhibited more potent antioxidant activity (superoxide dismutase-like activity) than ascorbic acid, as well as inhibitory activities against tyrosinase and hyaluronidase," wrote K. Sugimoto and colleagues.

The researchers concluded, "Thus, the eucalyptus leaf extract may be useful in food and cosmetics for not only antioxidation, but also anti-melanogenesis, anti-allergy and anti-inflammation."

Sugimoto and colleagues published their study in Food Science and Technology Research ("Hydrolyzable Tannins as Antioxidants in the Leaf Extract of Eucalyptus globulus Possessing Tyrosinase and Hyaluronidase Inhibitory Activities." Food Science and Technology Research, 2009;15(3):331-336).

For additional information, contact K. Sugimoto, Nagaoka Perfumery Co. Ltd, Center Research & Development, 1-3-30 Itsukaichi, Osaka 5670005, Japan.

From the August 3, 2009, Prepared Foods E-dition