Change in phenolic compound content, reductive capacity and ACE inhibitory activity in noni juice during traditional fermentation

Journal of Food and Drug Analysis

Volumn 15, Issue 3, 2007, Pages 290-298

  Yang, Shu Chuan ^a   Chen, Tsu I ^a   Li, Ken Yuon ^a   Tsai, Tsun Chung ^a  

^a TUNGHAI UNIVERSITY   (Taiwan)

Author keywords

Condensed tannin; Flavonoid; Noni juice; Phenolic compound; Scopoletin

Indexed keywords

DIPEPTIDYL CARBOXYPEPTIDASE INHIBITOR; FLAVONOID; FREE RADICAL; MORINDA CITRIFOLIA EXTRACT; PHENOL; SCAVENGER; SCOPOLETIN; SUPEROXIDE; TANNIN;

ARTICLE; BIOLOGICAL ACTIVITY; CHEMICAL COMPOSITION; CONTROLLED STUDY; DRUG ACTIVITY; DRUG DETERMINATION; ENZYME INHIBITION; FERMENTATION TECHNIQUE; FRUIT; INTERMETHOD COMPARISON; NONHUMAN; PHYTOCHEMISTRY; TRADITIONAL MEDICINE;

MORINDA CITRIFOLIA;

EID: 36448964166     PISSN: 10219498     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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