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Journal of Agricultural and Food Chemistry

Volumn 50, Issue 11, 2002, Pages 3337-3340

Plant foods and herbal sources of resveratrol

(5) Burns, Jennifer a,b Yokota, Takao c Ashihara, Hiroshi d Lean, Michael E J b Crozier, Alan a

a UNIVERSITY OF GLASGOW (United Kingdom)

b GLASGOW ROYAL INFIRMARY (United Kingdom)

c TEIKYO UNIVERSITY (Japan)

d OCHANOMIZU UNIVERSITY (Japan)

Author keywords

Grape; Itadori root; Peanut; Peanut butter; Resveratrol; Stilbene; Wine

Indexed keywords

ANTINEOPLASTIC AGENT; ANTIOXIDANT; GLUCOSIDE; HERBACEOUS AGENT; RESVERATROL; STILBENE DERIVATIVE;

ANIMAL; ARTICLE; BIOAVAILABILITY; CHEMISTRY; DIETARY INTAKE; DRUG ABSORPTION; FOOD INTAKE; GRAPE; HEART DISEASE; HERBAL MEDICINE; INTESTINE ABSORPTION; PEANUT; PLANT; SOYBEAN; STROKE; TEA; WINE;

ANIMALIA; ARACHIS HYPOGAEA; GLYCINE MAX; VITACEAE; VITIS SP.;

ANIMALS; ARACHIS HYPOGAEA; BIOLOGICAL AVAILABILITY; INTESTINAL ABSORPTION; PLANTS, EDIBLE; SOYBEANS; STILBENES; TEA; VITIS; WINE;

EID: 0037157069 PISSN: 00218561 EISSN: None Source Type: Journal
DOI: 10.1021/jf0112973 Document Type: Article

Times cited : (886)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.