Tualang honey has higher phenolic content and greater radical scavenging activity compared with other honey sources

Nutrition Research

Volumn 31, Issue 4, 2011, Pages 322-325

  Kishore, R Krishna ^a   Halim, Ahmad Sukari ^a   Syazana, M S Nurul ^a   Sirajudeen, K N S ^a  

^a SCHOOL OF MEDICAL SCIENCES   (Malaysia)

Author keywords

Antioxidant capacity; Free radical scavenging activity; Honey; Oxidative stress; Total phenolic content

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; ASCORBIC ACID; GALLIC ACID; PEROXYNITRITE; PHENOL DERIVATIVE; SCAVENGER; SUPEROXIDE;

ANTIOXIDANT ACTIVITY; ARTICLE; CONTROLLED STUDY; FOOD ANALYSIS; FOOD COMPOSITION; HEALTH FOOD; HONEY; IN VITRO STUDY; NUTRIENT CONCENTRATION; NUTRIENT CONTENT; NUTRITIONAL HEALTH; OXIDATIVE STRESS; PRIORITY JOURNAL; PROTEIN CONTENT; SPECIES COMPARISON; SPECTROPHOTOMETRY;

ANTIOXIDANTS; ASCORBIC ACID; FLAVONOIDS; FREE RADICAL SCAVENGERS; GALLIC ACID; HONEY; OXIDATIVE STRESS; PEROXYNITROUS ACID; PHENOLS; SUPEROXIDES;

EID: 79955470092     PISSN: 02715317     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.nutres.2011.03.001     Document Type: Article

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