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.