Antioxidative Constituents in Avocado (Persea americana Mill.) Seeds

Nippon Shokuhin Kagaku Kogaku Kaishi

Volumn 50, Issue 11, 2003, Pages 550-552

  Matsusaka, Yuuko ^a   Kawabata, Jun ^b   Kasai, Takanori ^a  

^a FUJI WOMEN'S UNIVERSITY   (Japan)

^b HOKKAIDO UNIVERSITY   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

PERSEA; PERSEA AMERICANA;

EID: 0742288066     PISSN: 1341027X     EISSN: None     Source Type: Journal    
DOI: 10.3136/nskkk.50.550     Document Type: Article

References (9)

1. Geissman, T.A. and Dittmar, H.F.K., A proanthocyanidin from avocado seed, Phytochemistry., 4, 359-368 (1965).
2. Murase, H., Nagao, A. and Terao, J., Antioxidant and Emulsifying Activity of N-(Long-chain-acyl) histidine and N-(Long-chain-acyl) carnosine, J. Agric. Food Chem., 41, 1601-1604 (1993).
3. Seto, R., Nakamura, H., Nanjo, F. and Hara, Y., Preparation of Epimers of Tea Catechins by Heat Treatment, Biosci. Biotech. Biochem., 61, 1434-1439 (1997).