Antioxidant properties of resveratrol: A structure-activity insight

Innovative Food Science and Emerging Technologies

Volumn 11, Issue 1, 2010, Pages 210-218

  Gülçin, Ilhami ^a,b  

^a ATATÜRK UNIVERSITY   (Turkey)

^b AGRI IBRAHIM CECEN UNIVERSITY   (Turkey)

Author keywords

Antioxidant activity; Metal chelating; Radical scavenging; Reducing power; Resveratrol

Indexed keywords

ANTIOXIDANT ACTIVITIES; ANTIOXIDANT ACTIVITY; RADICAL SCAVENGING; REDUCING POWER; RESVERATROL;

ACIDS; AGRICULTURAL PRODUCTS; CHELATION; DRUG PRODUCTS; EMULSIFICATION; FATTY ACIDS; FOOD PRODUCTS; KETONES; PHENOLS; TOXIC MATERIALS; WINE;

OXIDATION;

ARACHIS HYPOGAEA; MORUS (PLANT); MORUS(ANGIOSPERM); VITACEAE;

EID: 73049096477     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2009.07.002     Document Type: Article

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