Bioactive components of caper (Capparis spinosa L.) from sicily and antioxidant effects in a red meat simulated gastric digestion

Journal of Agricultural and Food Chemistry

Volumn 55, Issue 21, 2007, Pages 8465-8471

  Tesoriere, L ^a   Butera, D ^a   Gentile, C ^a   Livrea, M A ^a  

^a UNIVERSITY OF PALERMO   (Italy)

Author keywords

Bioactive compounds; Capparis spinosa; Dietary lipids; Gastric fluid; Isothiocyanates; Myoglobin; Phytochemicals; Rutin

Indexed keywords

ANTIOXIDANT; PLANT EXTRACT; THIOBARBITURIC ACID REACTIVE SUBSTANCE;

ANIMAL; ARTICLE; BIOLOGICAL MODEL; CAPPARIS; CHEMISTRY; DIGESTION; DRUG EFFECT; HEAT; ITALY; LIPID PEROXIDATION; MEAT; OXIDATIVE STRESS; STOMACH JUICE;

ANIMALS; ANTIOXIDANTS; CAPPARIS; DIGESTION; GASTRIC JUICE; HEAT; LIPID PEROXIDATION; MEAT; MODELS, BIOLOGICAL; OXIDATIVE STRESS; PLANT EXTRACTS; SICILY; THIOBARBITURIC ACID REACTIVE SUBSTANCES;

CAPPARIS; CAPPARIS SPINOSA;

EID: 35548998750     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0714113     Document Type: Article

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