Antioxidant properties of components extracted from puccoon (Lithospermum erythrorhizon Sieb. et Zucc.)

Food Chemistry

Volumn 69, Issue 2, 2000, Pages 143-146

  Weng, X C ^a   Xiang, G Q ^b   Jiang, A L ^c   Liu, Y P ^c   Wu, L L ^b   Dong, X W ^c   Duan, S ^c  

^a SHANGHAI UNIVERSITY   (China)

^b INSTITUTE OF BOTANY   (China)

^c NONE

Author keywords

, dimethyl acrylshikonin; Acetylshikonin; Antioxidant activity; Puccoon (Lithospermum erythrorhizon Sieb. et Zucc.); Shikonin

Indexed keywords

ACETYLSHIKONIN; ALPHA TOCOPHEROL; ANTIOXIDANT; BUTYLCRESOL; CITRIC ACID; LARD; LITHOSPERMUM EXTRACT; SHIKONIN; SHIKONIN DERIVATIVE; UNCLASSIFIED DRUG;

ANTIOXIDANT ACTIVITY; ARTICLE; DRUG IDENTIFICATION; DRUG ISOLATION; DRUG STRUCTURE; EXTRACTION; FOOD PROCESSING; INFRARED SPECTROPHOTOMETRY; PROTON NUCLEAR MAGNETIC RESONANCE; SPECTROSCOPY; THIN LAYER CHROMATOGRAPHY; ULTRAVIOLET SPECTROPHOTOMETRY;

BUGLOSSOIDES ARVENSIS; LITHOSPERMUM ERYTHRORHIZON;

EID: 0034192471     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(99)00236-8     Document Type: Article

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