Improving the antioxidant activity of buckwheat (Fagopyrum tataricm Gaertn) sprout with trace element water

Food Chemistry

Volumn 108, Issue 2, 2008, Pages 633-641

  Hsu, Cheng Kuang ^a   Chiang, Been Huang ^b   Chen, Yih Shyuan ^c   Yang, Joan Hwa ^c   Liu, Chia Ling ^c  

^a ASIA UNIVERSITY   (Taiwan)

^b NATIONAL TAIWAN UNIVERSITY   (Taiwan)

^c SHIH CHIEN UNIVERSITY   (Taiwan)

Author keywords

Antioxidant; Buckwheat; Fagopyrum tataricm Gaertn; Rutin; Trace element water

Indexed keywords

ALCOHOL; COPPER; FERROUS ION; IRON; MANGANESE; QUERCETIN; QUERCITRIN; REACTIVE OXYGEN METABOLITE; RUTOSIDE; SELENIUM; SUPEROXIDE; SUPEROXIDE DISMUTASE; TRACE ELEMENT; WATER; ZINC;

ANTIOXIDANT ACTIVITY; ARTICLE; BUCKWHEAT; CELL STRAIN HEPG2; ENZYME ACTIVITY; FAGOPYRUM TATARICM; LIPID PEROXIDATION; SPROUT; STATISTICAL SIGNIFICANCE;

FAGOPYRUM;

EID: 38049072725     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.11.028     Document Type: Article

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