Anti-oxidant, anti-proliferative and anti-inflammatory activities of the extracts from black raspberry fruits and wine

Food Chemistry

Volumn 123, Issue 2, 2010, Pages 338-344

  Jeong, Ji Hyun ^a   Jung, Hana ^a   Lee, Sae Rom ^a   Lee, Hee Jae ^a   Hwang, Keum Taek ^a   Kim, Tae Young ^b  

^a Seoul National University   (South Korea)

^b National Institute of Animal Science   (South Korea)

Author keywords

Anti inflammatory activity; Anti oxidant enzyme; Anti oxidation; Anti proliferation; Black raspberry

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; 2,2' AZINOBIS(3 ETHYLBENZOTHIAZOLINE 6 SULFONIC ACID); ALCOHOL; ANTHOCYANIN; ANTIINFLAMMATORY AGENT; ANTINEOPLASTIC AGENT; ANTIOXIDANT; ASCORBIC ACID; GLUTATHIONE PEROXIDASE; LIPOPOLYSACCHARIDE; NITRIC OXIDE; PLANT EXTRACT; POLYPHENOL; RASPBERRY EXTRACT; SUPEROXIDE DISMUTASE; UNCLASSIFIED DRUG;

ANIMAL CELL; ANTIINFLAMMATORY ACTIVITY; ANTIOXIDANT ACTIVITY; ARTICLE; CANCER CELL; CONTROLLED STUDY; CYTOTOXICITY; ENZYME ACTIVITY; EXTRACTION; FRUIT; HUMAN; HUMAN CELL; IC 50; MOUSE; NONHUMAN; RASPBERRY; WINE;

RUBUS OCCIDENTALIS;

EID: 77953288154     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.04.040     Document Type: Article

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