Analysis of free-radical scavenging of yerba mate (ilex paraguriensis) using electron spin resonance and radical-induced DNA damage

Journal of Food Science

Volumn 75, Issue 1, 2010, Pages

  Leonard, Stephen S ^a   Hogans, Vallie J ^a   Coppes Petricorena, Zulema ^b   Peer, Cody J ^c   Vining, Timothy A ^d   Fleming, David W ^e   Harris, Gabriel K ^f  

^a NATIONAL INSTITUTE FOR OCCUPATIONAL SAFETY AND HEALTH   (United States)

^b Faculty of Chemistry   (Uruguay)

^c WEST VIRGINIA UNIVERSITY   (United States)

^d Auroratrek   (United States)

^e MI   (United States)

^f NORTH CAROLINA STATE UNIVERSITY   (United States)

Author keywords

Antioxidants; DNA damage; Free radicals; Lipid peroxidation; Yerba Mate

Indexed keywords

HYDROXYL RADICAL; MALONALDEHYDE; SCAVENGER;

ARTICLE; CHEMISTRY; DNA DAMAGE; ELECTRON SPIN RESONANCE; GENETICS; ILEX PARAGUARIENSIS; LIPID PEROXIDATION; PLANT LEAF; SOUTH AMERICA;

DNA DAMAGE; ELECTRON SPIN RESONANCE SPECTROSCOPY; FREE RADICAL SCAVENGERS; HYDROXYL RADICAL; ILEX PARAGUARIENSIS; LIPID PEROXIDATION; MALONDIALDEHYDE; PLANT LEAVES; SOUTH AMERICA;

CROTON OVALIFOLIUS; ILEX; ILEX PARAGUARIENSIS;

EID: 74249118306     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2009.01394.x     Document Type: Article

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