Antioxidant properties of hot water extracts from Agrocybe cylindracea

Food Chemistry

Volumn 98, Issue 4, 2006, Pages 670-677

  Tsai, Shu Yao ^a   Huang, Shih Jeng ^a   Mau, Jeng Leun ^a  

^a NATIONAL CHUNG HSING UNIVERSITY   (Taiwan)

Author keywords

Agrocybe cylindracea; Antioxidant activity; Antioxidant components; Chelating ability; Reducing power; Scavenging ability

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; AGROCYBE CYLINDRACEA EXTRACT; ALPHA TOCOPHEROL; ASCORBIC ACID; BUTYLATED HYDROXYANISOLE; FERROUS ION; HOT WATER; HYDROXYL RADICAL; PHENOL; PLANT EXTRACT; RADICAL; UNCLASSIFIED DRUG;

AGROCYBE CYLINDRACEA; ANTIOXIDANT ACTIVITY; ARTICLE; CHELATION; DRUG ISOLATION; DRUG SYNTHESIS; FERMENTATION; MEDICINAL PLANT; MUSHROOM BODY; MYCELIUM;

AGROCYBE CYLINDRACEA; BASIDIOMYCOTA;

EID: 33645770732     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2005.07.003     Document Type: Article

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