Comparative Antioxidant Activity of Edible Japanese Brown Seaweeds

Journal of Food Science

Volumn 76, Issue 1, 2011, Pages

  Airanthi, M K Widjaja Adhi ^a   Hosokawa, Masashi ^a   Miyashita, Kazuo ^a  

^a HOKKAIDO UNIVERSITY   (Japan)

Author keywords

Antioxidants; Brown seaweed; Fucoxanthin; Phenolics

Indexed keywords

ANTIOXIDANT; FOOD PRESERVATIVE; FUCOXANTHIN; LIPOSOME; METHANOL; PHENOL DERIVATIVE; PHOSPHATIDYLCHOLINE; SCAVENGER; SOLVENT; XANTHOPHYLL;

ALGORITHM; ARTICLE; CHEMISTRY; COMPARATIVE STUDY; DRUG MIXTURE; ISOLATION AND PURIFICATION; JAPAN; LAMINARIA; OXIDATION REDUCTION REACTION; SARGASSUM; SEAWEED; SPECIES DIFFERENCE; TIME;

ALGORITHMS; ANTIOXIDANTS; COMPLEX MIXTURES; FOOD PRESERVATIVES; FREE RADICAL SCAVENGERS; JAPAN; LAMINARIA; LIPOSOMES; METHANOL; OXIDATION-REDUCTION; PHENOLS; PHOSPHATIDYLCHOLINES; SARGASSUM; SEAWEED; SOLVENTS; SPECIES SPECIFICITY; TIME FACTORS; XANTHOPHYLLS;

ALARIA CRASSIFOLIA; CYSTOSEIRA HAKODATENSIS; EISENIA BICYCLIS; KJELLMANIELLA CRASSIFOLIA; SARGASSUM; SARGASSUM HORNERI;

EID: 78651450542     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2010.01915.x     Document Type: Article

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