Antioxidant activity of vinegar produced from distilled residues of the Japanese liquor shochu

Journal of Agricultural and Food Chemistry

Volumn 56, Issue 10, 2008, Pages 3785-3790

  Seki, Takahiro ^a   Morimura, Shigeru ^a   Tabata, Sachiko ^a   Tang, Yueqin ^a   Shigematsu, Toru ^a   Kida, Kenji ^a  

^a KUMAMOTO UNIVERSITY   (Japan)

Author keywords

Antioxidant activity; CCl4; Ferulic acid; H2O2; Rice shochu distilled residue; Tyrosol; Vinegar

Indexed keywords

4-HYDROXYPHENYLETHANOL; ACETIC ACID; ANTIOXIDANT; CARBON TETRACHLORIDE; COUMARIC ACID; DRUG DERIVATIVE; FERULIC ACID; HYDROGEN PEROXIDE; PHENETHYL ALCOHOL; TYROSOL;

ALCOHOLIC BEVERAGE; ANIMAL; ARTICLE; CHEMICALLY INDUCED DISORDER; CHEMISTRY; FREEZE DRYING; HUMAN; LIVER CELL CARCINOMA; LIVER DISEASE; LIVER TUMOR; METABOLISM; MOUSE; RICE; TUMOR CELL LINE;

ACETIC ACID; ALCOHOLIC BEVERAGES; ANIMALS; ANTIOXIDANTS; CARBON TETRACHLORIDE; CARCINOMA, HEPATOCELLULAR; CELL LINE, TUMOR; COUMARIC ACIDS; FREEZE DRYING; HUMANS; HYDROGEN PEROXIDE; LIVER DISEASES; LIVER NEOPLASMS; MICE; ORYZA SATIVA; PHENYLETHYL ALCOHOL;

EID: 45549106326     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf073040w     Document Type: Article

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