In vitro and in vivo studies on the antioxidant activities of the aqueous extracts of Douchi (a traditional Chinese salt-fermented soybean food)

Food Chemistry

Volumn 107, Issue 4, 2008, Pages 1421-1428

  Wang, Dong ^a   Wang, Li jun ^b   Zhu, Feng xue ^a   Zhu, Ji ye ^a   Chen, Xiao Dong ^b   Zou, Lei ^c   Saito, Masayoshi ^d   Li, Li te ^b  

^a PEKING UNIVERSITY PEOPLE S HOSPITAL   (China)

^b CHINA AGRICULTURAL UNIVERSITY   (China)

^c ENVIRONMENTAL MANAGEMENT COLLEGE OF CHINA   (China)

^d JAPAN INTERNATIONAL RESEARCH CENTER FOR AGRICULTURAL SCIENCES   (Japan)

Author keywords

Antioxidant activity; Douchi; Isoflavones; Peptides

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; ANTIOXIDANT; CATALASE; FERROUS ION; GLUTATHIONE PEROXIDASE; ISOFLAVONE; PEPTIDE; PLANT EXTRACT; SUPEROXIDE DISMUTASE; THIOBARBITURIC ACID REACTIVE SUBSTANCE;

ANIMAL EXPERIMENT; ANIMAL TISSUE; ANTIOXIDANT ACTIVITY; ARTICLE; CELL DEGENERATION; CHELATION; CHINA; CONTROLLED STUDY; DIET SUPPLEMENTATION; DIETARY INTAKE; DOUCHI; ENZYME ACTIVITY; FERMENTATION; FOOD ANALYSIS; HISTOLOGY; KIDNEY; LIPID METABOLISM; LIPID PEROXIDATION; LIVER CELL; MALE; NONHUMAN; PEPTIDE ANALYSIS; PROTEIN CONTENT; RAT; SOYBEAN; TRANSMISSION ELECTRON MICROSCOPY;

GLYCINE MAX; RATTUS;

EID: 36448952293     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.09.072     Document Type: Article

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