Chemical compositions and antioxidant/anti-inflammatory activities of steam distillate from freeze-dried onion (Allium cepa L.) sprout

Journal of Agricultural and Food Chemistry

Volumn 56, Issue 22, 2008, Pages 10462-10467

  Takahashi, Mizuho ^a   Shibamoto, Takayuki ^a  

^a UNIVERSITY OF CALIFORNIA   (United States)

Author keywords

Anti inflammatory activity; Antioxidant; Freeze dry; Onion sprout; Sulfur containing compounds; Volatile chemicals

Indexed keywords

ANTIINFLAMMATORY AGENT; ANTIOXIDANT; PLANT EXTRACT;

ARTICLE; CHEMISTRY; FOOD HANDLING; FREEZE DRYING; METHODOLOGY; ONION; PLANT; VOLATILIZATION; WATER VAPOR;

ANTI-INFLAMMATORY AGENTS; ANTIOXIDANTS; FOOD HANDLING; FREEZE DRYING; ONIONS; PLANT EXTRACTS; PLANT SHOOTS; STEAM; VOLATILIZATION;

ALLIUM CEPA;

EID: 57849144828     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf801220b     Document Type: Article

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