Lipophilic and hydrophilic antioxidant capacities of common foods in the United States

Journal of Agricultural and Food Chemistry

Volumn 52, Issue 12, 2004, Pages 4026-4037

  Wu, Xianli ^a   Beecher, Gary R ^b   Holden, Joanne M ^b   Haytowitz, David B ^b   Gebhardt, Susan E ^b   Prior, Ronald L ^a,b,c  

^a AGRICULTURAL RESEARCH SERVICE   (United States)

^b BELTSVILLE HUMAN NUTRITION RESEARCH CENTER   (United States)

^c U S DEPARTMENT OF AGRICULTURE   (United States)

Author keywords

Antioxidants; Baby foods; Cereal; Chocolate; Dried fruits; Fruits; Hydrophilic; Lipophilic; Nuts; ORACFL; Spices; Total phenolics; Vegetables

Indexed keywords

2,2' AZOBIS(2 AMIDINOPROPANE); ANTIOXIDANT; FLUORESCEIN; FLUORESCENT DYE; FOLIN CIOCALTEU REAGENT; OXYGEN RADICAL; PEROXY RADICAL; REAGENT; TROLOX C; UNCLASSIFIED DRUG;

ANTIOXIDANT ACTIVITY; ARTICLE; BABY FOOD; CALCULATION; CEREAL; COOKING; CORRELATION ANALYSIS; EVALUATION; FOOD COMPOSITION; FOOD INTAKE; FOOD PROCESSING; FRUIT; HYDROPHILICITY; LIPOPHILICITY; NUT; PEELING; SPICE; UNITED STATES; VEGETABLE;

ANTIOXIDANTS; DIET; FLUORESCENT DYES; FOOD; FOOD ANALYSIS; FOOD HANDLING; FRUIT; LIPIDS; PHENOLS; REACTIVE OXYGEN SPECIES; VEGETABLES; WATER;

ILEX COOKII;

EID: 2942554877     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf049696w     Document Type: Article

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