Extraction methods determine the antioxidant capacity and induction of quinone reductase by soy products in vitro

Food Chemistry

Volumn 116, Issue 1, 2009, Pages 351-355

  Bolling, Bradley W ^a   Blumberg, Jeffrey B ^a   Chen, C Y Oliver ^a  

^a TUFTS UNIVERSITY   (United States)

Author keywords

Antioxidant; Extraction; ORAC; Quinone reductase; Soy

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; HEXANE; ISOFLAVONE; METHANOL; OXYGEN; PHENOL; REDUCED NICOTINAMIDE ADENINE DINUCLEOTIDE (PHOSPHATE) DEHYDROGENASE (QUINONE); SCAVENGER; SOYBEAN PROTEIN;

ANTIOXIDANT ACTIVITY; ARTICLE; ENZYME ASSAY; ENZYME INDUCTION; FLUORESCENCE RECOVERY AFTER PHOTOBLEACHING; IN VITRO STUDY; NONHUMAN; POWDER; PROTEIN ANALYSIS; SOLVENT EXTRACTION; SOYBEAN;

GLYCINE MAX;

EID: 64449083039     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.01.087     Document Type: Article

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