The influence of different treatments on the free radical scavenging activity of burdock and variations of its active components

Food Chemistry

Volumn 86, Issue 4, 2004, Pages 479-484

  Chen, Fu An ^a   Wu, An Bang ^b   Chen, Chau Yang ^a  

^a TAJEN INSTITUTE OF TECHNOLOGY   (Taiwan)

^b TAIPEI MEDICAL UNIVERSITY   (Taiwan)

Author keywords

1,1 Diphenyl 2 picryl hydrazyl; Arctium lappa; Burdock; Free radical scavenging activity; HPLC

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; ALPHA TOCOPHEROL; CAFFEIC ACID; CHLOROGENIC ACID; PHENOL DERIVATIVE; SCAVENGER;

ANALYTIC METHOD; ARCTIUM; ARTICLE; DEGRADATION KINETICS; DRY POWDER; FREEZE DRYING; HEAT TREATMENT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; PHYSICAL PARAMETERS; PLANT ROOT; SCAVENGING SYSTEM;

ARCTIUM; ARCTIUM LAPPA;

EID: 1942421813     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2003.09.020     Document Type: Article

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