Antioxidative properties and phytochemical composition of Ballota nigra infusion

Food Chemistry

Volumn 105, Issue 4, 2007, Pages 1396-1403

  Vrchovská, Vendula ^a   Spilková, Jiřina ^a   Valentão, Patrícia ^b   Sousa, Carla ^b   Andrade, Paula B ^b   Seabra, Rosa M ^b  

^a Charles University in Prague Faculty of Pharmacy   (Czech Republic)

^b UNIVERSITY OF PORTO   (Portugal)

Author keywords

Ballota nigra; DPPH; Nitric oxide; Organic acids; Phenolic compounds; Reactive oxygen species

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; ACONITIC ACID; ACTEOSIDE; ALLYSONOSIDE; ASCORBIC ACID; BALLOTA NIGRA EXTRACT; BALLOTETROSIDE; CAFFEIC ACID; CAFFEOYLMALIC ACID; CHLOROGENIC ACID; CITRIC ACID; FORSYTHOSIDE B; FUMARIC ACID; HYDROXYL RADICAL; HYPOCHLOROUS ACID; MALIC ACID; NITRIC OXIDE; OXALIC ACID; PHENOL DERIVATIVE; PLANT EXTRACT; PLANT MEDICINAL PRODUCT; QUINIC ACID; REACTIVE OXYGEN METABOLITE; SHIKIMIC ACID; SUPEROXIDE; UNCLASSIFIED DRUG;

ANTIOXIDANT ACTIVITY; ARTICLE; CONTROLLED STUDY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY;

BALLOTA NIGRA; LAMIACEAE;

EID: 34447632645     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.05.016     Document Type: Article

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