Antiradical activity of water soluble components in common diet vegetables

Journal of Agricultural and Food Chemistry

Volumn 50, Issue 5, 2002, Pages 1272-1277

  Racchi, Marco ^a   Daglia, Maria ^a   Lanni, Cristina ^a   Papetti, Adele ^a   Govoni, Stefano ^a   Gazzani, Gabriella ^a  

^a UNIVERSITY OF PAVIA   (Italy)

Author keywords

Antioxidant activity; Cell death; Diet vegetables; Hydrogen peroxide

Indexed keywords

2 DEOXYRIBOSE; 3 (4,5 DIMETHYL 2 THIAZOLYL) 2,5 DIPHENYLTETRAZOLIUM BROMIDE; ANTIOXIDANT; ASCORBIC ACID; DEOXYRIBOSE; EDETATE IRON; HYDROGEN PEROXIDE; HYDROXYL RADICAL; PHENOL DERIVATIVE; PLANT EXTRACT; RADICAL;

AGARICALES; ANTIOXIDANT ACTIVITY; ARTICLE; BELL PEPPER; BRASSICA; CABBAGE; CELL CULTURE; CELL DEATH; CELL SURVIVAL; CELL VIABILITY; CENTRIFUGATION; CHEMICAL REACTION; CHEMISTRY; CONTROLLED STUDY; CYTOFLUOROMETRY; DEGRADATION; DIET; DRUG EFFECT; GARLIC; HEATING; HOMOGENATE; HUMAN; HUMAN CELL; METABOLISM; MUSHROOM; NEUROBLASTOMA; NONHUMAN; ONION; PEPPER; VEGETABLE;

AGARICALES; ALLIUM; ALLIUM CEPA; ALLIUM SATIVUM; BASIDIOMYCOTA; BRASSICA; BRASSICA OLERACEA; BRASSICA OLERACEA VAR. CAPITATA; CAPSICUM; CAPSICUM ANNUUM; FRITILLARIA PUDICA;

AGARICALES; ALLIUM; ANTIOXIDANTS; BRASSICA; CAPSICUM; CELL SURVIVAL; CELLS, CULTURED; DEOXYRIBOSE; HUMANS; HYDROXYL RADICAL; NEUROBLASTOMA; PHENOLS; PLANT EXTRACTS; VEGETABLES;

EID: 0037180999     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf010961c     Document Type: Article

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