Antioxidant properties of various extracts from Hypsizigus marmoreus

Food Chemistry

Volumn 104, Issue 1, 2007, Pages 1-9

  Lee, Yu Ling ^a   Yen, Ming Tsung ^a   Mau, Jeng Leun ^a  

^a NATIONAL CHUNG HSING UNIVERSITY   (Taiwan)

Author keywords

Antioxidant activity; Antioxidant components; Chelating ability; Hypsizigus marmoreus; Reducing power; Scavenging ability

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; ALCOHOL; ASCORBIC ACID; BETA CAROTENE; COLD WATER EXTRACT; COPPER ION; HOT WATER; HYDROXYL RADICAL; HYPSIZIGUS MARMOREUS EXTRACT; PHENOL DERIVATIVE; PLANT EXTRACT; TOCOPHEROL; UNCLASSIFIED DRUG;

ANTIOXIDANT ACTIVITY; ARTICLE; CHELATION; CHEMICAL ANALYSIS; DRUG ISOLATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HYPSIZIGUS MARMOREUS; MUSHROOM; NONHUMAN; SCAVENGING SYSTEM; TAIWAN;

BASIDIOMYCOTA; TRICHOLOMATACEAE;

EID: 34147119599     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2006.10.063     Document Type: Article

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