In vitro evaluation of red and green lettuce (Lactuca sativa) for functional food properties

Food Chemistry

Volumn 118, Issue 2, 2010, Pages 300-306

  Mulabagal, Vanisree ^a   Ngouajio, Mathieu ^b   Nair, Ajay ^b   Zhang, Yanjun ^c   Gottumukkala, Aditya L ^a   Nair, Muraleedharan G ^a  

^a Bioactive Natural Products and Phytoceuticals   (United States)

^b MICHIGAN STATE UNIVERSITY   (United States)

^c UNIVERSITY OF CALIFORNIA   (United States)

Author keywords

Anthocyanins; Antioxidant; Cyclooxygenase enzyme; Lactuca sativa; Phenolics

Indexed keywords

ANTHOCYANIN; CYANIDIN 3 O (6'' MALONYL BETA GLUCOPYRANOSIDE METHYL ESTER; CYANIDIN 3 O (6'' MALONYL BETA GLUCOPYRANOSIDE); CYANIDIN 3 O BETA GLUCOPYRANOSIDE; CYCLOOXYGENASE 1; CYCLOOXYGENASE 2; PHENOL DERIVATIVE; UNCLASSIFIED DRUG;

ANTIOXIDANT ACTIVITY; ARTICLE; ENZYME INHIBITION; FOOD ANALYSIS; IN VITRO STUDY; LETTUCE; LIPID PEROXIDATION;

LACTUCA; LACTUCA SATIVA;

EID: 69049118017     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.04.119     Document Type: Article

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