Comparative analysis of the in vitro antioxidant activity of white and black pepper

Nutrition Research

Volumn 26, Issue 12, 2006, Pages 659-663

  Agbor, Gabriel A ^a,b   Vinson, Joe A ^b   Oben, Julius E ^c   Ngogang, Jeanne Y ^c  

^a CRPMT   (Cameroon)

^b UNIVERSITY OF SCRANTON   (United States)

^c UNIVERSITY OF YAOUNDÉ I   (Cameroon)

Author keywords

Antioxidants; Free radicals; In vitro; Peppercorn; Polyphenols

Indexed keywords

POLYPHENOL; REACTIVE OXYGEN METABOLITE; SCAVENGER;

ANALYTIC METHOD; ANTIOXIDANT ACTIVITY; ARTICLE; BLACK PEPPER; COMPARATIVE STUDY; HYDROLYSIS; NUTRITIONAL ASSESSMENT; NUTRITIONAL VALUE; PEPPER; PRIORITY JOURNAL; WHITE PEPPER;

PIPER NIGRUM;

EID: 33845318530     PISSN: 02715317     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.nutres.2006.09.019     Document Type: Article

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