Protective effects of an aqueous extract of Welsh onion green leaves on oxidative damage of reactive oxygen and nitrogen species

Food Chemistry

Volumn 98, Issue 1, 2006, Pages 149-157

  Wang, Bor Sen ^a   Lin, Shie Shin ^a   Hsiao, Wen Chuan ^a   Fan, Jin Jia ^a   Fuh, Lih Fang ^a   Duh, Pin Der ^a  

^a CHIA NAN UNIVERSITY OF PHARMACY AND SCIENCE   (Taiwan)

Author keywords

Antioxidant; Nitric oxide; Protein oxidation; Reactive oxygen species; Welsh onion

Indexed keywords

ALBUMIN; CHELATING AGENT; FLAVONOID; HYDROXIDE; HYPOCHLOROUS ACID; METAL ION; NITRIC OXIDE; ONION EXTRACT; REACTIVE NITROGEN SPECIES; REACTIVE OXYGEN METABOLITE; SCAVENGER; SUPEROXIDE; TYROSINE; XANTHINE OXIDASE;

ANIMAL TISSUE; ANTIOXIDANT ACTIVITY; AQUEOUS SOLUTION; ARTICLE; CONTROLLED STUDY; DRUG INHIBITION; ENZYME ACTIVITY; HEART; HOMOGENATE; MALE; MOUSE; NITRATION; NONHUMAN; OXIDATION; WELSH ONION;

ALLIUM CEPA; ALLIUM FISTULOSUM; ANIMALIA;

EID: 33644889360     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2005.05.057     Document Type: Article

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