Antioxidant activity and profiles of common vegetables in Singapore

Food Chemistry

Volumn 120, Issue 4, 2010, Pages 993-1003

  Isabelle, Mia ^a   Lee, Bee Lan ^a   Lim, Meng Thiam ^b   Koh, Woon Puay ^a   Huang, Dejian ^a   Ong, Choon Nam ^a  

^a NATIONAL UNIVERSITY OF SINGAPORE   (Singapore)

^b Health Promotion Board Singapore   (Singapore)

Author keywords

Antioxidant; Ascorbic acid; Carotenoid; ORAC; Tocopherol; Tocotrienol; Total phenolic; Vegetable

Indexed keywords

ALPHA TOCOPHEROL; ANTIOXIDANT; ASCORBIC ACID; BETA CAROTENE; CAROTENOID; OXYGEN RADICAL; PHENOL DERIVATIVE; RETINOL; TOCOPHEROL DERIVATIVE; XANTHOPHYLL; ZEAXANTHIN;

ANTIOXIDANT ACTIVITY; ARTICLE; FOOD ANALYSIS; FOOD INTAKE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; NONHUMAN; PEPPER; SINGAPORE; SPINACH;

BRASSICA OLERACEA VAR. ALBOGLABRA; CORIANDRUM SATIVUM; IPOMOEA AQUATICA; LYCIUM BARBARUM; LYCIUM CHINENSE;

EID: 74849106850     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.11.038     Document Type: Article

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