Flavonids, coumarins, and cinnamic acids as antioxidants in a micellar system. Structure-activity relationship

Journal of Agricultural and Food Chemistry

Volumn 44, Issue 2, 1996, Pages 497-501

  Foti, Mario ^a,c   Piattelli, Mario ^a   Baratta, Maria Tiziana ^b   Ruberto, Giuseppe ^b  

^a UNIVERSITY OF CATANIA   (Italy)

^b CNR   (Italy)

^c Laboratorio Chimico delle Dogane   (Italy)

Author keywords

a tocopherol; Antioxidant; Cinnamic acids and esters; Coumarins; Flavonoids; Lipid peroxyl radicals; Relative antioxidant efficiency (RAE)

Indexed keywords

EID: 0001759538     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf950378u     Document Type: Article

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