Varieties of antioxidant and antibacterial properties of Ecklonia stolonifera and Ecklonia kurome products harvested and processed in the Noto peninsula, Japan

Food Chemistry

Volumn 103, Issue 3, 2007, Pages 900-905

  Kuda, Takashi ^a   Kunii, Taeko ^a   Goto, Hideyuki ^a   Suzuki, Takamoto ^a   Yano, Toshihiro ^a  

^a ISHIKAWA PREFECTURAL UNIVERSITY   (Japan)

Author keywords

Antibacterial activity; Antioxidant property; Ecklonia kurome; Ecklonia stolonifera

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; ANTIINFECTIVE AGENT; ANTIOXIDANT; PHENOL DERIVATIVE; RADICAL; SUPEROXIDE; TETRAZOLIUM;

ANTIBACTERIAL ACTIVITY; ANTIOXIDANT ACTIVITY; ARTICLE; BROWN ALGA; CHEMICAL ANALYSIS; CHEMICAL COMPOSITION; ECKLONIA KUROME; ECKLONIA STOLONIFERA; FOOD ANALYSIS; FOOD PROCESSING; HARVEST; JAPAN; NONHUMAN; SCAVENGING SYSTEM;

ALGAE; ECKLONIA; ECKLONIA KUROME; ECKLONIA STOLONIFERA; PHAEOPHYCEAE;

EID: 33847170515     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2006.09.042     Document Type: Article

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