Effects of heating and the addition of seasonings on the anti-mutagenic and anti-oxidative activities of polyphenols

Food Chemistry

Volumn 86, Issue 4, 2004, Pages 517-524

  Bao, Hang ^a   Ren, Huifeng ^a   Endo, Hideaki ^a   Takagi, Yukihiko ^b   Hayashi, Tetsuhito ^a  

^a JAPAN SCIENCE AND TECHNOLOGY AGENCY   (Japan)

^b AZABU UNIVERSITY   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; AURANTIIN; BENZO[A]PYRENE; CAFFEIC ACID; CATECHIN; EPICATECHIN; NARINGENIN; POLYPHENOL DERIVATIVE; SCAVENGER;

ADDITION REACTION; ANTIOXIDANT ACTIVITY; ARTICLE; CHEMICAL REACTION; HEAT TREATMENT; MOLECULAR INTERACTION; MOLECULAR MODEL; MUTAGENICITY; SCAVENGING SYSTEM; SOYBEAN;

GLYCINE MAX; HORDEUM VULGARE SUBSP. VULGARE;

EID: 1942453415     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2003.09.004     Document Type: Article

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