Characterization of food antioxidants, illustrated using commercial garlic and ginger preparations

Food Chemistry

Volumn 60, Issue 2, 1997, Pages 149-156

  Aruoma, Okezie I ^a   Spencer, Jeremy P E ^a   Warren, Donna ^a   Jenner, Peter ^a   Butler, John ^b   Halliwell, Barry ^a  

^a KING'S COLLEGE LONDON   (United Kingdom)

^b CHRISTIE HOSPITAL   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

ALPHA 1 ANTITRYPSIN; ANTIOXIDANT; BLEOMYCIN; CATALASE; HYDROXYL RADICAL; HYPOCHLOROUS ACID; IRON CHELATE; LIPOSOME; SCAVENGER;

ANTIOXIDANT ACTIVITY; ARTICLE; ASSAY; CHEMICAL REACTION; DNA DAMAGE; FOOD PRESERVATION; GARLIC; GINGER; PEROXIDATION;

ALLIUM SATIVUM; LETHRINIDAE; ZINGIBER OFFICINALE;

EID: 0030944619     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(95)00254-5     Document Type: Article

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