Inhibitory effects of volatile antioxidants found in various beans on malonaldehyde formation in horse blood plasma

Food and Chemical Toxicology

Volumn 43, Issue 4, 2005, Pages 515-520

  Lee, Seung Joo ^a   Lee, Kwang Geun ^b  

^a Korea Food Research Institute   (South Korea)

^b Dongguk University   (South Korea)

Author keywords

Aroma chemicals; Aroma extracts; Beans; Blood plasma; Malonaldehyde; Natural antioxidants

Indexed keywords

1 METHYL 2 PYRROLIDINONE; ANTIOXIDANT; BENZYL ALCOHOL; BUTYROLACTONE; EUGENOL; FLAVORING AGENT; MALONALDEHYDE; MALTOL;

ANIMAL CELL; ANTIOXIDANT ACTIVITY; ARTICLE; BEAN; CONTROLLED STUDY; GAS CHROMATOGRAPHY; NONHUMAN; OXIDATION; PLASMA; VOLATILIZATION;

EQUUS CABALLUS; GLYCINE MAX; PHASEOLUS VULGARIS; VIGNA ANGULARIS; VIGNA RADIATA VAR. RADIATA;

EID: 13844275574     PISSN: 02786915     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.fct.2004.12.004     Document Type: Article

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