Antioxidant activity of tartary (Fagopyrum tataricum (L.) gaertn.) and common (Fagopyrum esculentum moench) buckwheat sprouts

Journal of Agricultural and Food Chemistry

Volumn 56, Issue 1, 2008, Pages 173-178

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

^a SHIH CHIEN UNIVERSITY   (Taiwan)

^b NATIONAL TAIWAN UNIVERSITY   (Taiwan)

Author keywords

Antioxidant capacity; Buckwheat sprouts; Flavonoids; HepG2 cells

Indexed keywords

ALCOHOL; ANTIOXIDANT; PLANT EXTRACT; RUTOSIDE;

ARTICLE; CELL SURVIVAL; CHEMISTRY; DRUG EFFECT; FAGOPYRUM; GROWTH, DEVELOPMENT AND AGING; HUMAN; SEEDLING; TUMOR CELL LINE;

ANTIOXIDANTS; CELL LINE, TUMOR; CELL SURVIVAL; ETHANOL; FAGOPYRUM; HUMANS; PLANT EXTRACTS; RUTIN; SEEDLING;

FAGOPYRUM; FAGOPYRUM ESCULENTUM; FAGOPYRUM TATARICUM;

EID: 38549124326     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf072347s     Document Type: Article

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