Antioxidant activity of the phycoerythrobilin compound formed from a dried Korean purple laver (Porphyra sp.) during in vitro digestion

Food Science and Technology Research

Volumn 16, Issue 4, 2010, Pages 347-351

  Yabuta, Yukinori ^a   Fujimura, Hiroko ^a   Kwak, Chung Shil ^b   Enomoto, Toshiki ^c   Watanabe, Fumio ^a  

^a TOTTORI UNIVERSITY   (Japan)

^b Seoul National University   (South Korea)

^c ISHIKAWA PREFECTURAL UNIVERSITY   (Japan)

Author keywords

Antioxidant activity; In vitro digestion; Korean purple laver; Phycoerythrin; Phycoerythrobilin; Porphyra

Indexed keywords

CHROMOPHORES; MAMMALS; PROTEINS;

ANTI-OXIDANT ACTIVITIES; IN-VITRO DIGESTIONS; KOREAN PURPLE LAVER; PHYCOERYTHRIN; PHYCOERYTHROBILIN; PORPHYRA;

ANTIOXIDANTS;

MAMMALIA; PORPHYRA; PORPHYRA SP.; PORPHYRA UMBILICALIS;

EID: 77956248775     PISSN: 13446606     EISSN: None     Source Type: Journal    
DOI: 10.3136/fstr.16.347     Document Type: Article

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