Antioxidant capacity of vegetables, spices and dressings relevant to nutrition

British Journal of Nutrition

Volumn 93, Issue 2, 2005, Pages 257-266

  Ninfali, Paolino ^a   Mea, Gloria ^a   Giorgini, Samantha ^a   Rocchi, Marco ^a   Bacchiocca, Mara ^a  

^a UNIVERSITY OF URBINO   (Italy)

Author keywords

Antioxidant capacity; Antioxidant rich foods; Dietary counselling; ORAC units; Phenolic compounds

Indexed keywords

ANTIOXIDANT; FLAVONOID; FLAVONOL; PHENOL DERIVATIVE; TROLOX C; FLAVONOL DERIVATIVE; FOOD ADDITIVE;

ANALYSIS OF VARIANCE; ANTIOXIDANT ACTIVITY; ARTICLE; FOOD INTAKE; HERB; ITALY; NONHUMAN; SPICE; VEGETABLE; CHEMISTRY; COOKING; HUMAN; MEDITERRANEAN DIET; PLANT;

CITRUS LIMON; CUMINUM CYMINUM; MALUS X DOMESTICA; ZINGIBER OFFICINALE;

ANTIOXIDANTS; COOKERY; DIET, MEDITERRANEAN; FLAVONOIDS; FLAVONOLS; FOOD ADDITIVES; HUMANS; ITALY; PHENOLS; PLANTS, EDIBLE; SPICES; VEGETABLES;

EID: 15944376894     PISSN: 00071145     EISSN: 14752662     Source Type: Journal    
DOI: 10.1079/BJN20041327     Document Type: Article

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