Radical scavenging and iron-chelating activities of some greens used as traditional dishes in Mediterranean diet

International Journal of Food Sciences and Nutrition

Volumn 55, Issue 1, 2004, Pages 67-74

  Nehir El, Sedef ^a   Karakaya, Sibel ^a  

^a EGE UNIVERSITY   (Turkey)

Author keywords

[No Author keywords available]

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; HYDROGEN PEROXIDE; IRON CHELATING AGENT; PLANT EXTRACT; SCAVENGER;

ANTIOXIDANT ACTIVITY; ARTICLE; CARROT; CHICORY; CONCENTRATION RESPONSE; CONTROLLED STUDY; EXPERIMENTAL MODEL; FENNEL; FOOD INTAKE; INHIBITION KINETICS; MALVA; MEDITERRANEAN DIET; NONHUMAN; NUTRITIONAL REQUIREMENT; PAPAVER; PRACTICE GUIDELINE; RADISH; SONCHUS; VEGETABLE;

ANTIOXIDANTS; DIET, MEDITERRANEAN; FREE RADICAL SCAVENGERS; HYDROGEN PEROXIDE; IRON CHELATING AGENTS; KINETICS; MODELS, BIOLOGICAL; PLANT LEAVES;

ANCHUSA; ANCHUSA AZUREA; CICHORIUM; CICHORIUM INTYBUS; DAUCUS; DAUCUS CAROTA; FOENICULUM VULGARE; MALVA; MALVA SYLVESTRIS; PAPAVER; PAPAVER RHOEAS; RAPHANUS RAPHANISTRUM; RAPHANUS SATIVUS; SALICORNIA; SALICORNIA EUROPAEA; SONCHUS; SONCHUS OLERACEUS; ZEA MAYS;

EID: 0742306520     PISSN: 09637486     EISSN: None     Source Type: Journal    
DOI: 10.1080/09637480310001642501     Document Type: Article

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