Antioxidant properties of Cortex Fraxini and its simple coumarins

Food Chemistry

Volumn 104, Issue 4, 2007, Pages 1464-1471

  Wu, Chi Rei ^a   Huang, Mei Yueh ^a,b   Lin, Yung Ta ^a   Ju, Heng Yin ^a,c   Ching, Hui ^d  

^a CHINA MEDICAL UNIVERSITY   (Taiwan)

^b SHOW CHWAN MEMORIAL HOSPITAL   (Taiwan)

^c Wei Gong Memorial Hospital   (Taiwan)

^d Taichung Hospital   (Taiwan)

Author keywords

Active oxygen scavenging capacity; Antioxidant activity; Cortex Fraxini; Coumarins; DPPH method; TEAC assay

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; ANTIOXIDANT; ASCORBIC ACID; BUTYLCRESOL; CATECHIN; CHLOROFORM; CORTEX FRAXINI EXTRACT; COUMARIN DERIVATIVE; ESCULETIN; ESCULIN; FRAXETIN; FRAXIN; HYDROGEN PEROXIDE; HYDROXYL RADICAL; IRON; PHENOL DERIVATIVE; PLANT EXTRACT; QUERCETIN; SCAVENGER; TROLOX C; UNCLASSIFIED DRUG;

ANTIOXIDANT ACTIVITY; ARTICLE; CONTROLLED STUDY; DRUG DETERMINATION; DRUG MECHANISM; DRUG STRUCTURE; DRUG SYNTHESIS; IC 50; LIPID PEROXIDATION; NONHUMAN; SCAVENGING SYSTEM;

EID: 34249003029     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.02.023     Document Type: Article

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