The antioxidant activity of some commonly used vegetables in Iranian diet

Fitoterapia

Volumn 75, Issue 6, 2004, Pages 585-588

  Souri, E ^a   Amin, Gh ^a   Farsam, H ^a   Andaji, S ^a  

^a TEHRAN UNIVERSITY OF MEDICAL SCIENCES   (Iran)

Author keywords

Antioxidant; Iranian diet; Vegetables

Indexed keywords

ALPHA TOCOPHEROL; LINOLEIC ACID; METHANOL; PLANT EXTRACT; QUERCETIN;

ANTIOXIDANT ACTIVITY; ARTICLE; BASIL; BROCCOLI; BRUSSELS SPROUT; CABBAGE; CAULIFLOWER; CELERY; CHICORY; CHIVE; CORIANDER; DIET; DILL; EXTRACT; GARLIC; IRAN; JERUSALEM ARTICHOKE; LEEK; LEPIDIUM SATIVUM; LETTUCE; MONITORING; ONION; PEROXIDATION; PLANT LEAF; PRIORITY JOURNAL; RADISH; SAVORY; VEGETABLE;

ANTIOXIDANTS; DIET; HUMANS; IRAN; LIPID PEROXIDATION; PHYTOTHERAPY; VEGETABLES;

ALLIUM PORRUM; ALLIUM SCHOENOPRASUM; ANETHUM GRAVEOLENS; IRANIA; LACTUCA; RAPHANUS SATIVUS;

EID: 4444292500     PISSN: 0367326X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.fitote.2004.04.007     Document Type: Article

References (3)

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