Antioxidative activity and safety of the 50% ethanolic extract from red bean fermented by Bacillus subtilis IMR-NK1

Journal of Agricultural and Food Chemistry

Volumn 50, Issue 8, 2002, Pages 2454-2458

  Chung, Yun Chin ^a   Chang, Cheng Tien ^a   Chao, Wen Wan ^a   Lin, Ching Fwu ^b   Chou, Su Tze ^a  

^a PROVIDENCE UNIVERSITY   (Taiwan)

^b Institute For Microbial Resources   (Taiwan)

Author keywords

Antioxidative activity; Bacillus subtilis IMR NK1; Fermented red bean; Mutagenesis

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; 2,2-DIPHENYL-1-PICRYLHYDRAZYL; ALCOHOL; ALPHA TOCOPHEROL; ANTIOXIDANT; BEPRIDIL; BUTYLCRESOL; FERROUS ION; IRON; IRON CHELATING AGENT; PHENOL DERIVATIVE; PLANT EXTRACT; SCAVENGER; DRUG DERIVATIVE; PICRIC ACID;

AMES TEST; ANTIOXIDANT ACTIVITY; ARTICLE; BACILLUS SUBTILIS; BEAN; CHEMISTRY; CONTROLLED STUDY; EXTRACTION AND EXTRACTS; FERMENTATION; GENOTOXICITY; IRON CHELATION; KINETICS; METABOLISM; MUTAGEN TESTING; NONHUMAN; OXIDATION REDUCTION REACTION; PHYTOCHEMISTRY; SAFETY; SCAVENGING SYSTEM; TOXICITY TESTING;

BACILLUS SUBTILIS; PHASEOLUS (ANGIOSPERM);

ANTIOXIDANTS; BACILLUS SUBTILIS; BEPRIDIL; ETHANOL; FERMENTATION; FERROUS COMPOUNDS; FREE RADICAL SCAVENGERS; IRON CHELATING AGENTS; KINETICS; MUTAGENICITY TESTS; OXIDATION-REDUCTION; PHASEOLUS; PHENOLS; PICRATES; PLANT EXTRACTS; TOXICITY TESTS;

EID: 0037051525     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf011369q     Document Type: Article

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