Antioxidant activity of commonly consumed plant foods of India: Contribution of their phenolic content

International Journal of Food Sciences and Nutrition

Volumn 58, Issue 4, 2007, Pages 250-260

  Saxena, Rita ^a   Venkaiah, K ^a   Anitha, P ^a   Venu, L ^a   Raghunath, M ^a  

^a NATIONAL INSTITUTE OF NUTRITION   (India)

Author keywords

Antioxidant activity; Indian plant foods; Phenolic content

Indexed keywords

BETA CAROTENE; GALLIC ACID; LINOLEIC ACID; PHENOL DERIVATIVE; SUNFLOWER OIL; VEGETABLE OIL;

ARTICLE; AUTOOXIDATION; BLACK PEPPER; CEREAL; CONTROLLED STUDY; CORRELATION COEFFICIENT; FOOD ANALYSIS; FOOD COMPOSITION; FOOD INTAKE; HYDROPHILICITY; INDIA; LEAFY VEGETABLE; LEGUME; NONHUMAN; NUTRITIONAL VALUE; PLANT ROOT; QUANTITATIVE ANALYSIS; SPICE;

ALLIUM; AMARANTHUS; ANTIOXIDANTS; ARACHIS HYPOGAEA; CAJANUS; CEREALS; CICER; DAUCUS CAROTA; HELIANTHUS; INDIA; LYCOPERSICON ESCULENTUM; MOMORDICA CHARANTIA; PHASEOLUS; PHENOLS; PIPER NIGRUM; PLANTS, EDIBLE; SESAMUM; SPICES; SPINACIA OLERACEA;

HELIANTHUS; PIPER NIGRUM;

EID: 34250735094     PISSN: 09637486     EISSN: 14653478     Source Type: Journal    
DOI: 10.1080/09637480601121953     Document Type: Article

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