Antioxidant characteristics of Dichrostachys glomerata spice extracts Características antioxidantes de los extractos de la especia Dichrostachys glomerata

CYTA - Journal of Food

Volumn 8, Issue 1, 2010, Pages 23-37

  Kuate, D ^a   Etoundi, B C O ^a   Soukontoua, Y B ^b   Ngondi, J L ^a   Oben, J E ^a  

^a UNIVERSITY OF YAOUNDÉ I   (Cameroon)

^b Department of Food Science and Nutrition   (United States)

Author keywords

Free radical scavenging activity; Low density lipoprotein oxidation; Polyphenols; Spice

Indexed keywords

DICHROSTACHYS;

ANTIOXIDANT ACTIVITIES; AQUEOUS EXTRACTS; CATION-RADICALS; CHELATING ACTIVITY; CONCENTRATION-DEPENDENT; ETHANOL EXTRACT; FREE RADICAL SCAVENGING ACTIVITY; HYDROXYL RADICALS; INHIBITION ACTIVITY; LDL OXIDATION; LIPID HYDROPEROXIDES; LOW DENSITY LIPOPROTEINS; MALONDIALDEHYDE; NATURAL ANTIOXIDANTS; PHENOLIC CONTENT; POLYPHENOLS; REDUCTIVE POTENTIAL; SCAVENGING ACTIVITIES; SULFONIC ACID; SUPEROXIDE ANION RADICALS;

AGENTS; ALDEHYDES; ETHANOL; LINOLEIC ACID; NITRIC OXIDE; OXIDATION; OXYGEN; PLANTS (BOTANY); SPICE;

PHENOLS;

EID: 77956842202     PISSN: 19476337     EISSN: 19476345     Source Type: Journal    
DOI: 10.1080/19476330903129126     Document Type: Article

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