Antioxidant properties of methanolic extracts from two kinds of Antrodia camphorata mycelia

Food Chemistry

Volumn 86, Issue 1, 2004, Pages 25-31

  Mau, Jeng Leun ^a   Huang, Pei Ning ^a   Huang, Shih Jeng ^a   Chen, Chin Chu ^b  

^a NATIONAL CHUNG HSING UNIVERSITY   (Taiwan)

^b Grape King Biotechnology Inc   (Taiwan)

Author keywords

Antioxidant activity; Antioxidant components; Antrodia camphorata; Chelating effect; Reducing power; Scavenging effect

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; ALKADIENE; ANTIOXIDANT; ANTRODIA CAMPHORATA EXTRACT; ASCORBIC ACID; BETA CAROTENE; CHELATING AGENT; HERBACEOUS AGENT; HYDROXYL GROUP; IRON; METHANOL; PHENOL; PLANT EXTRACT; RADICAL; SCAVENGER; TOCOPHEROL; UNCLASSIFIED DRUG;

ANTIOXIDANT ACTIVITY; ANTRODIA CAMPHORATA; ARTICLE; CHELATION; COLOR; COMPARATIVE STUDY; DRUG ISOLATION; DRUG SCREENING; FERMENTATION TECHNIQUE; MEDICINAL PLANT; MYCELIUM; NONHUMAN; STATISTICAL SIGNIFICANCE; VARIETAS;

ANTRODIA; ANTRODIA CAMPHORATA;

EID: 1042266299     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2003.08.025     Document Type: Article

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