Influence of processing stages on antimutagenic and antioxidant potentials of rooibos tea

Journal of Agricultural and Food Chemistry

Volumn 49, Issue 1, 2001, Pages 114-117

  Standley, Lauren ^a   Winterton, Paula ^a   Marnewick, Jeanine L ^b   Gelderblom, Wentzel C A ^b   Joubert, Elizabeth ^c   Britz, Trevor J ^a  

^a STELLENBOSCH UNIVERSITY   (South Africa)

^b SOUTH AFRICAN MEDICAL RESEARCH COUNCIL   (South Africa)

^c ARC INFRUITEC NIETVOORBIJ   (South Africa)

Author keywords

Ames test; Antioxidants; Aspalathus linearis; DPPH radical; Polyphenols; Superoxide anion radical

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; ANTIMUTAGENIC AGENT; ANTIOXIDANT; ASPALATHUS LINEARIS EXTRACT; FREE RADICAL; N (2 FLUORENYL)ACETAMIDE; PLANT EXTRACT; POLYPHENOL DERIVATIVE; SCAVENGER; SUPEROXIDE; UNCLASSIFIED DRUG;

AMES TEST; ANTIOXIDANT ACTIVITY; ARTICLE; ASPALATHUS LINEARIS; CONTROLLED STUDY; DESICCATION; FERMENTATION; FOOD ANALYSIS; FOOD HANDLING; MUTAGEN TESTING; NONHUMAN; PASTEURIZATION; SALMONELLA TYPHIMURIUM; TEA; WATER VAPOR;

2-ACETYLAMINOFLUORENE; ANTIMUTAGENIC AGENTS; ANTIOXIDANTS; DESICCATION; FERMENTATION; FOOD HANDLING; FREE RADICAL SCAVENGERS; MUTAGENICITY TESTS; STEAM; SUPEROXIDES; TEA;

ASPALATHUS LINEARIS; SALMONELLA TYPHIMURIUM; TYPHIMURIUM;

EID: 0035136020     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf000802d     Document Type: Article

References (8)

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