Influence of fruit and vegetable extracts on lipid peroxidation in microsomes containing specific cytochrome P450s

Food Chemistry

Volumn 60, Issue 2, 1997, Pages 161-164

  Plumb, G W ^a   Chambers, S J ^a   Lambert, N ^a   Wanigatunga, S ^a   Williamson, G ^a  

^a INSTITUTE OF FOOD RESEARCH   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

CITRUS FRUIT EXTRACT; CYTOCHROME P450 ISOENZYME; PLANT EXTRACT;

ANTIOXIDANT ACTIVITY; APPLE; ARTICLE; COFFEE; FRUIT; HERB; LIPID PEROXIDATION; LYMPHOBLASTOID CELL; MICROSOME; TEA; TOMATO; VEGETABLE;

ARTEMISIA DRACUNCULUS; BRASSICA; BRASSICA OLERACEA VAR. BOTRYTIS; BRASSICA OLERACEA VAR. CAPITATA; BRASSICA OLERACEA VAR. GEMMIFERA; CITRUS; CITRUS X PARADISI; LYCOPERSICON ESCULENTUM; MALUS X DOMESTICA; PASTINACA SATIVA; ROSMARINUS OFFICINALIS;

EID: 0031007029     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(95)00256-1     Document Type: Article

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