Effect of brining on biological activity of leaves of Vitis vinifera L. (Cv. Sultani Çekirdeksiz) from Turkey

Journal of Agricultural and Food Chemistry

Volumn 55, Issue 11, 2007, Pages 4596-4603

  Koşar, Müberra ^a   Küpeli, Esra ^b   Malyer, Hulusi ^c   Uylaşer, Vildan ^c   Türkben, Cihat ^c   Can Başer, K Hüsnü ^a  

^a ANADOLU UNIVERSITY   (Turkey)

^b GAZI UNIVERSITY   (Turkey)

^c ULUDAG UNIVERSITY   (Turkey)

Author keywords

1,1 diphenyl 2 picrylhydrazyl (DPPH ); Anti inflammatory activity; Anti nociceptive activity; Antioxidant activity; HPLC; Linoleic acid peroxidation; Vitis vinifera

Indexed keywords

PLANT EXTRACT;

ANIMAL; ARTICLE; CHEMISTRY; COMPARATIVE STUDY; FERMENTATION; FOOD PRESERVATION; GRAPE; MALE; METHODOLOGY; MOUSE; PLANT LEAF; TURKEY (REPUBLIC);

ANIMALS; FERMENTATION; FOOD PRESERVATION; MALE; MICE; PLANT EXTRACTS; PLANT LEAVES; TURKEY; VITIS;

VITACEAE; VITIS VINIFERA;

EID: 34250664017     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf070130s     Document Type: Article

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