Nonenzymatic antioxidant activity of four organosulfur compounds derived from garlic

Journal of Agricultural and Food Chemistry

Volumn 50, Issue 21, 2002, Pages 6143-6147

  Yin, Mei Chin ^a   Hwang, San Wen ^a   Chan, Kung Chi ^b  

^a CHUNG SHAN MEDICAL UNIVERSITY   (Taiwan)

^b PROVIDENCE UNIVERSITY   (Taiwan)

Author keywords

Iron chelating effect; Nonenzymatic antioxidant activity; Organosulfur compounds; Partition coefficient; Reducing power

Indexed keywords

ACETYLCYSTEINE; ALLYL SULFIDE; DIALLYL DISULFIDE; ETHYLCYSTEINE; LIPOSOME; ORGANOSULFUR DERIVATIVE; UNCLASSIFIED DRUG;

ANTIOXIDANT ACTIVITY; ARTICLE; CONCENTRATION RESPONSE; GARLIC; IRON CHELATION; LIPID STORAGE; LIPOPHILICITY; PARTITION COEFFICIENT; REDUCTION; TEMPERATURE DEPENDENCE;

ACETYLCYSTEINE; ALLYL COMPOUNDS; ALPHA-TOCOPHEROL; ANTIOXIDANTS; CYSTEINE; DISULFIDES; GARLIC; HYDROGEN-ION CONCENTRATION; LIPID PEROXIDATION; SULFIDES; SULFUR COMPOUNDS;

ALLIUM SATIVUM;

EID: 0037048791     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0204203     Document Type: Article

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