Antioxidative properties of lycopene and other carotenoids from tomatoes: Synergistic effects

BioFactors

Volumn 21, Issue 1-4, 2004, Pages 203-210

  Shi, John ^a   Kakuda, Yukio ^b   Yeung, David ^c  

^a AGRICULTURE AND AGRI FOOD CANADA   (Canada)

^b UNIVERSITY OF GUELPH   (Canada)

^c Global Nutrition   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

ALPHA CAROTENE; ALPHA TOCOPHEROL; BETA CAROTENE; CAROTENOID; LIPOSOME; LYCOPENE; XANTHOPHYLL; ANTIOXIDANT; FLAVONOID; THIOBARBITURIC ACID REACTIVE SUBSTANCE;

ANTIOXIDANT ACTIVITY; CONFERENCE PAPER; DRUG ACTIVITY; DRUG POTENTIATION; FUNCTIONAL FOOD; OXIDATION; PRIORITY JOURNAL; TOMATO; ARTICLE; OXIDATION REDUCTION REACTION; PHYTOTHERAPY;

LYCOPERSICON ESCULENTUM;

ANTIOXIDANTS; CAROTENOIDS; DRUG SYNERGISM; FLAVONOIDS; LIPOSOMES; LUTEIN; LYCOPERSICON ESCULENTUM; OXIDATION-REDUCTION; PHYTOTHERAPY; THIOBARBITURIC ACID REACTIVE SUBSTANCES; VITAMIN E;

EID: 16444385558     PISSN: 09516433     EISSN: None     Source Type: Journal    
DOI: 10.1002/biof.552210141     Document Type: Conference Paper

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