Thermal processing enhances anti-radical activity and reduces pro-oxidant activity in water-soluble fraction of selected Allium vegetables

Journal of the Science of Food and Agriculture

Volumn 87, Issue 12, 2007, Pages 2259-2265

  Roy, Molay Kumar ^a   Takenaka, Makiko ^a   Isobe, Seiichiro ^a  

^a NATIONAL FOOD RESEARCH INSTITUTE   (Japan)

Author keywords

Antioxidant; Garlic; HL 60 cells; Leek; Onion; Pro oxidant; Thermal processing

Indexed keywords

ALLIUM; ALLIUM CEPA; ALLIUM PORRUM; ALLIUM SATIVUM;

EID: 34548315997     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.2981     Document Type: Article

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