Antioxidant capacity of four polyphenol-rich Amazonian plant extracts: A correlation study using chemical and biological in vitro assays

Food Chemistry

Volumn 106, Issue 1, 2008, Pages 331-339

  Souza, Jesus N S ^a,b   Silva, Evaldo M ^a,b   Loir, Adeline ^a   Rees, Jean François ^a   Rogez, Hervé ^b   Larondelle, Yvan ^a  

^a UNIVERSITÉ CATHOLIQUE DE LOUVAIN   (Belgium)

^b FEDERAL UNIVERSITY OF PARÁ   (Brazil)

Author keywords

Amazonian plants; Antioxidant properties; Flavonoids; In vitro tests; Phenolics

Indexed keywords

ANTIOXIDANT; BRYSONIMA CRASSIFOLIA EXTRACT; DAVILLA KUNTHII EXTRACT; DAVILLA RUGOSA EXTRACT; FLAVONOID; FLAVONOL; FREE RADICAL; INGA EDULIS EXTRACT; PLANT EXTRACT; POLYPHENOL; UNCLASSIFIED DRUG;

ANTIOXIDANT ACTIVITY; ARTICLE; BARK; BIOASSAY; BRYSONIMA CRASSIFOLIA; CONTROLLED STUDY; DAVILLA KUNTHII; DAVILLA RUGOSA; DRUG ISOLATION; ERYTHROCYTE; FRUIT; HEMOLYSIS; HUMAN; HUMAN CELL; INGA EDULIS; MEDICINAL PLANT; PLANT LEAF;

BYRSONIMA CRASSIFOLIA; DAVILLA KUNTHII; DAVILLA RUGOSA; INGA EDULIS;

EID: 34548301777     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.05.011     Document Type: Article

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