Phenolic constituents in the fruits of Cinnamomum zeylanicum and their antioxidant activity

Journal of Agricultural and Food Chemistry

Volumn 54, Issue 5, 2006, Pages 1672-1679

  Jayaprakasha, G K ^a   Ohnishi Kameyama, Mayumi ^b   Ono, Hiroshi ^b   Yoshida, Mitsuru ^b   Rao, L Jaganmohan ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

^b NATIONAL FOOD RESEARCH INSTITUTE   (Japan)

Author keywords

Antioxidant activity; Cinnamomum zeylanicum; Cinnamtannin B 1; Fruits; Phenolics; Protocatechuic acid; Quercetin; Rutin; Urolignoside

Indexed keywords

ANTIOXIDANT; FLAVONOID; PHENOL DERIVATIVE;

ARTICLE; CHEMISTRY; CINNAMOMUM ZEYLANICUM; FRUIT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY;

ANTIOXIDANTS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; CINNAMOMUM ZEYLANICUM; FLAVONOIDS; FRUIT; MAGNETIC RESONANCE SPECTROSCOPY; PHENOLS;

CINNAMOMUM VERUM;

EID: 33645453316     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf052736r     Document Type: Article

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