Comparison of the antioxidant and pro-oxidant activities of broccoli amino acids with those of common food additives

Journal of the Science of Food and Agriculture

Volumn 81, Issue 10, 2001, Pages 1019-1026

  Martínez Tomé, Magdalena ^a,b   García Carmona, Francisco ^a,b   Antonia Murcia, M ^a,b  

^a Campus de Espinardo   (Spain)

^b UNIVERSITY OF MURCIA   (Spain)

Author keywords

Amino acids; Antioxidant; Broccoli; Free radical scavenging; Pro oxidant

Indexed keywords

AMINO ACID; ANTIOXIDANT ACTIVITY; BROCCOLI; CHEMICAL AND PHYSICAL PROPERTIES; CONCENTRATION (PARAMETERS); DEOXYRIBOSE; FOOD ADDITIVE; FOOD BIOTECHNOLOGY; GALLIC ACID PROPYL ESTER; HYDROGEN PEROXIDE; LIPID PEROXIDATION; OXIDIZING AGENT; PROTEINASE INHIBITOR; SCAVENGER;

FOOD PROCESSING;

EID: 0034920484     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/jsfa.889     Document Type: Article

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