Thermal treatment of eggplant (Solanum melongena L.) increases the antioxidant content and the inhibitory effect on human neutrophil burst

Journal of Agricultural and Food Chemistry

Volumn 58, Issue 6, 2010, Pages 3371-3379

  Scalzo, Roberto L O ^a   Fibiani, Marta ^a   Mennella, Giuseppe ^a   Rotino, Giuseppe L ^a   Dal Sasso, Monica ^b   Culici, Maria ^b   Spallino, Alessandra ^b   Braga, Pier Carlo ^b  

^a ISTITUTO NAZIONALE DELLA NUTRIZIONE   (Italy)

^b UNIVERSITY OF MILAN   (Italy)

Author keywords

Chemiluminescence; Cooking; Eggplant; Free radical scavenging; Human neutrophils

Indexed keywords

ANTIOXIDANT; PLANT EXTRACT;

ARTICLE; AUBERGINE; CELL CULTURE; CHEMISTRY; DRUG EFFECT; FOOD HANDLING; HEAT; HUMAN; METABOLISM; NEUTROPHIL; OXIDATIVE STRESS;

ANTIOXIDANTS; CELLS, CULTURED; FOOD HANDLING; HOT TEMPERATURE; HUMANS; NEUTROPHILS; OXIDATIVE STRESS; PLANT EXTRACTS; SOLANUM MELONGENA;

SOLANUM MELONGENA;

EID: 77949815818     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf903881s     Document Type: Article

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