The antioxidant power of purple corn: A research review

Alternative and Complementary Therapies

Volumn 13, Issue 2, 2007, Pages 107-110

  Lieberman, Shari ^a,b  

^a New York Chiropractic College's ^*

^b NEW YORK CHIROPRACTIC COLLEGE   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

3 O BETA DEXTRO GLUCOSIDE; ANTHOCYANIN; DELPHINIDIN 3 O BETA DEXTRO GLUCOSIDE; PELARGONIDIN 3 O BETA DEXTRO GLUCOSIDE; UNCLASSIFIED DRUG;

ANTIOXIDANT ACTIVITY; BLUEBERRY; CANCER RESEARCH; CORN; DIABETES MELLITUS; ENZYME ACTIVATION; ENZYME ACTIVITY; GENE EXPRESSION; INFLAMMATION; INSULIN SENSITIVITY; MEDICAL RESEARCH; NONHUMAN; OBESITY; REVIEW; TISSUE INJURY; UPREGULATION;

EID: 34248642007     PISSN: 10762809     EISSN: None     Source Type: Journal    
DOI: 10.1089/act.2007.13210     Document Type: Review

References (12)

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3. Cevallos-Casals BA, Cisneros-Zevallos L. Stoichiometric and kinetic studies of phenolic antioxidants form Andean purple corn and red-fleshed potato. J Agric Food Chem 2003;51:3313-3319.
4. Acquaviva R, Russo A, Galvano F, et al. Cyanidin and cyaniding 3-O-beta-d-glucoside as DNA cleavage protectors and antioxidants. Cell Biol Toxicol 2003;19:243-252.
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