Comparison of peroxyl radical scavenging capacity of commonly consumed beverages

Archives of Pharmacal Research

Volumn 32, Issue 2, 2009, Pages 283-287

  Kwon, Do Young ^a   Choi, Kwon Hui ^a   Kim, Sun Ju ^a   Choi, Dal Woong ^b   Kim, Yeong Shik ^a   Kim, Young Chul ^a  

^a Seoul National University   (South Korea)

^b Korea University   (South Korea)

Author keywords

Antioxidant; Beverages; Oxidative stress; Peroxyl radical; TOSC

Indexed keywords

2,2' AZOBIS(2 AMIDINOPROPANE); 4 METHYLTHIO 2 OXOBUTYRIC ACID; ASCORBIC ACID; ETHYLENE; PEROXY RADICAL;

ANTIOXIDANT ACTIVITY; ARTICLE; ASSAY; BEVERAGE; CACAO; COFFEE; COMPARATIVE STUDY; CONTROLLED STUDY; FRUIT JUICE; GAS CHROMATOGRAPHY; GRAPE JUICE; JASMINE TEA; OOLONG TEA; PRUNE JUICE; QUANTITATIVE ANALYSIS; RISK REDUCTION; TEA; THEA NIGRA; TOTAL OXYRADICAL SCAVENGING CAPACITY;

BEVERAGES; FREE RADICAL SCAVENGERS; LINEAR MODELS; OXIDATION-REDUCTION; PEROXIDES;

EID: 62449302276     PISSN: 02536269     EISSN: 19763786     Source Type: Journal    
DOI: 10.1007/s12272-009-1234-x     Document Type: Article

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