Sprouts as antioxidant food resources and young people's taste for them

BioFactors

Volumn 21, Issue 1-4, 2004, Pages 247-249

  Moriyama, Michie ^a   Oba, Kazuko ^b  

^a AICHI GAKUSEN UNIVERSITY   (Japan)

^b NAGOYA WOMEN'S UNIVERSITY   (Japan)

Author keywords

Polyphenol; Radical scavenging activity; Sensory evaluation; Sprouts; Vitamin C

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; ASCORBIC ACID; POLYPHENOL; SCAVENGER; ANTIOXIDANT;

ANTIOXIDANT ACTIVITY; COLLEGE STUDENT; CONFERENCE PAPER; CONTROLLED STUDY; COOKED FOOD; COTYLEDON; FOOD PREFERENCE; GERMINATION; HUMAN; KITCHEN; MARKET; MEAL; NONHUMAN; PLANT ROOT; PRIORITY JOURNAL; SENSORY EVALUATION; SPECIES COMPARISON; SPROUT; VEGETABLE; ADULT; ARTICLE; BRASSICA; FOOD ANALYSIS; PHYSIOLOGY;

ADULT; ANTIOXIDANTS; BRASSICA; FOOD ANALYSIS; FOOD PREFERENCES; HUMANS; MUSTARD PLANT;

EID: 16444372814     PISSN: 09516433     EISSN: None     Source Type: Journal    
DOI: 10.1002/biof.552210147     Document Type: Conference Paper

References (2)

1. W.J. Finley, C. Ip, D.J. Lisk, C.D. Davis, K.J. Hintze and P.D. Whanger, Cancer-protective properties of high-selenium broccoli, J. Agric. Food Chem. 49 (2001), 2679-2683.
2. M. Moriyama and K. Oba, Vitamin C content and DPPH radical-scavenging activity of various sprouts and cooked cotyledon of Toumyo (in Japanese), J. Home Economics Jp 55 (2004), 153-158.