Antioxidant activity of a mediterranean food product: "fig syrup"

Nutrients

Volumn 3, Issue 3, 2011, Pages 317-329

  Puoci, Francesco ^a   Iemma, Francesca ^a   Spizzirri, Umile G ^a   Restuccia, Donatella ^a   Pezzi, Vincenzo ^a   Sirianni, Rosa ^a   Manganaro, Lillo ^a   Curcio, Manuela ^a   Parisi, Ortensia I ^a   Cirillo, Giuseppe ^a   Picci, Nevio ^a  

^a UNIVERSITY OF CALABRIA   (Italy)

Author keywords

Antioxidants; Enzyme inhibition; Fig syrup; Fruits vegetables analysis; Nutraceutical supplement; Polyphenols

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; BETA CAROTENE; CATECHIN; FIG SYRUP; FLAVONOID; FREE RADICAL; GALLIC ACID; LINOLEIC ACID; NUTRACEUTICAL; PEROXY RADICAL; PHENOL DERIVATIVE; UNCLASSIFIED DRUG;

ANTIOXIDANT ACTIVITY; ARTICLE; CHEMICAL ANALYSIS; CONTROLLED STUDY; ENZYME INHIBITION; FOOD ANALYSIS; FRUIT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; IN VITRO STUDY; LIPID PEROXIDATION; MASS SPECTROMETRY; MEDITERRANEAN DIET; OXIDATIVE STRESS; PLANT PRODUCT;

EID: 79953678984     PISSN: None     EISSN: 20726643     Source Type: Journal    
DOI: 10.3390/nu3030317     Document Type: Article

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