Isolation of an in vitro and ex vivo antiradical melanoidin from roasted barley

Journal of Agricultural and Food Chemistry

Volumn 54, Issue 4, 2006, Pages 1209-1216

  Papetti, Adele ^a   Daglia, Maria ^a   Aceti, Camilla ^a   Quaglia, Milena ^a   Gregotti, Cesarina ^b   Gazzani, Gabriella ^a  

^a UNIVERSITY OF PAVIA   (Italy)

^b UNIVERSITY OF PAVIA   (Italy)

Author keywords

Antioxidants; Antiradical activity; Lipid peroxidation; Melanoidins; Natural and roasted barley

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; 2,2-DIPHENYL-1-PICRYLHYDRAZYL; ANTIOXIDANT; BETA CAROTENE; CARBON TETRACHLORIDE; LINOLEIC ACID; MELANOIDIN POLYMERS; PICRIC ACID; POLYMER; SCAVENGER;

ANIMAL; ARTICLE; BARLEY; CHEMISTRY; DRUG EFFECT; GLYCATION; HEAT; ISOLATION AND PURIFICATION; LIPID PEROXIDATION; LIVER MICROSOME; RAT;

ANIMALS; ANTIOXIDANTS; BETA CAROTENE; CARBON TETRACHLORIDE; FREE RADICAL SCAVENGERS; HEAT; HORDEUM; LINOLEIC ACID; LIPID PEROXIDATION; MAILLARD REACTION; MICROSOMES, LIVER; PICRATES; POLYMERS; RATS;

HORDEUM VULGARE SUBSP. VULGARE;

EID: 33644850103     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf058133x     Document Type: Article

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