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. 2021 Nov 8;2021:6139308. doi: 10.1155/2021/6139308

Table 1.

Sources of PCA and PAL in nature and their biological activities.

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]

DW, dry weight; FW, fresh weight; ND, not detected (i.e., below the detection level); NT, not tested; UC, detected, but content unclear.