Antioxidant properties and antioxidant compounds of various extracts from the edible basidiomycete Grifola frondosa (Maitake)

Molecules

Volumn 16, Issue 4, 2011, Pages 3197-3211

  Yeh, Jan Ying ^a   Hsieh, Li Hui ^a   Wu, Kaun Tzer ^b   Tsai, Cheng Fang ^a  

^a ASIA UNIVERSITY   (Taiwan)

^b TAIWAN AGRICULTURAL RESEARCH INSTITUTE   (Taiwan)

Author keywords

Antioxidant components; Antioxidant property; Grifola frondosa; Mushroom

Indexed keywords

ANTIOXIDANT; CATALASE; GLUTATHIONE; GLUTATHIONE PEROXIDASE; GLUTATHIONE REDUCTASE; SCAVENGER; XANTHINE OXIDASE;

ANIMAL; ARTICLE; CHEMISTRY; GRIFOLA; IC 50; METABOLISM;

ANIMALS; ANTIOXIDANTS; CATALASE; FREE RADICAL SCAVENGERS; GLUTATHIONE; GLUTATHIONE PEROXIDASE; GLUTATHIONE REDUCTASE; GRIFOLA; INHIBITORY CONCENTRATION 50; XANTHINE OXIDASE;

EID: 79955527994     PISSN: None     EISSN: 14203049     Source Type: Journal    
DOI: 10.3390/molecules16043197     Document Type: Article

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