Antioxidant activity and bioactive compounds of ten Portuguese regional and commercial almond cultivars

Food and Chemical Toxicology

Volumn 46, Issue 6, 2008, Pages 2230-2235

  Barreira, João C M ^a,b   Ferreira, Isabel C F R ^a   Oliveira, M Beatriz P P ^b   Pereira, José Alberto ^a  

^a INSTITUTO POLITÉCNICO DE BRAGANÇA   (Portugal)

^b UNIVERSITY OF PORTO   (Portugal)

Author keywords

Almond; Antioxidants; Hemolysis inhibition; Peroxidation; Scavenging effects

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; 2,2' AZOBIS(2 AMIDINOPROPANE)DIHYDROCHLORIDE; ALMOND EXTRACT; BETA CAROTENE; FLAVONOID; PHENOL DERIVATIVE; PLANT EXTRACT; RADICAL; THIOBARBITURIC ACID REACTIVE SUBSTANCE;

ALMOND; ANIMAL CELL; ANIMAL TISSUE; ANTIOXIDANT ACTIVITY; ARTICLE; BLEACHING; BRAIN CELL; CELL DAMAGE; CELL MEMBRANE; CONTROLLED STUDY; CULTIVAR; DRUG ISOLATION; DRUG MECHANISM; ERYTHROCYTE; HEMOLYSIS; LIPID PEROXIDATION; NONHUMAN; PORTUGAL;

AMIDINES; ANIMALS; ANTIOXIDANTS; BETA CAROTENE; BRAIN; BRAIN CHEMISTRY; ERYTHROCYTES; FREE RADICAL SCAVENGERS; HEMOLYSIS; MALE; OXIDATION-REDUCTION; OXIDATIVE STRESS; PICRATES; PORTUGAL; PRUNUS; SHEEP; SWINE; THIOBARBITURIC ACID REACTIVE SUBSTANCES;

PRUNUS DULCIS;

EID: 42749096608     PISSN: 02786915     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.fct.2008.02.024     Document Type: Article

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