Composition and antioxidative properties of the flavonoid-rich fractions from tartary buckwheat grains

Food Science and Biotechnology

Volumn 19, Issue 3, 2010, Pages 711-716

  Li, Dan ^a,b   Li, Xiaolei ^a   Ding, Xiaolin ^b  

^a CHANGCHUN UNIVERSITY   (China)

^b JIANGNAN UNIVERSITY   (China)

Author keywords

Antioxidative activity; Flavonoid; Rutin; Tartary buckwheat

Indexed keywords

ANTI OXIDATIVE ACTIVITY; ANTIOXIDATIVE CAPACITY; ANTIOXIDATIVE PROPERTY; BIOACTIVE COMPONENTS; CHRONIC DISEASE; FLAVONOID; GLUCOPYRANOSIDE; INDUCTION PERIODS; KAEMPFEROL; POTENTIAL HEALTH; RANCIMAT; RUTIN; SCAVENGING RATES; TARTARY BUCKWHEAT; ULTRAVIOLET ABSORPTION;

ALCOHOLS; ELECTROSPRAY IONIZATION; FATTY ACIDS; FREE RADICALS; HEALTH RISKS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; PHENOLS; SCAVENGING;

FLAVONOIDS;

FAGOPYRUM ESCULENTUM; FAGOPYRUM TATARICUM;

EID: 79953703760     PISSN: 12267708     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10068-010-0100-4     Document Type: Article

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