Evaluation of red chicory extract as a natural antioxidant by pure lipid oxidation and yeast oxidative stress response as model systems

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 10, 2011, Pages 5318-5324

  Lante, Anna ^a   Nardi, Tiziana ^a   Zocca, Federico ^a   Giacomini, Alessio ^a   Corich, Viviana ^a  

^a UNIVERSITY OF PADOVA   (Italy)

Author keywords

Lipid peroxidation; Natural antioxidants; Oxidative stress; Red chicory; Saccharomyces cerevisiae

Indexed keywords

AGRICULTURAL BY-PRODUCTS; ANTIOXIDANT PROPERTIES; DIETARY FIBERS; FEED INGREDIENTS; LIPID OXIDATION; LIPID PEROXIDATION; LOW COSTS; MODEL SYSTEM; NATURAL ANTIOXIDANTS; OXIDATIVE STABILITY; OXIDATIVE STRESS RESPONSE; POLYPHENOLICS; PROTECTIVE EFFECTS; RANCIMAT; RED CHICORY; SACCHAROMYCES CEREVISIAE; STRESS-RESPONSIVE GENE; SYNTHETIC ANTIOXIDANTS; YEAST CULTURE;

BYPRODUCTS; GENE EXPRESSION; OXIDATION; OXIDATIVE STRESS; PHENOLS; PIGMENTS; YEAST;

PLANTS (BOTANY);

ANTIOXIDANT; PLANT EXTRACT;

ARTICLE; CHEMISTRY; CHICORY; DRUG EFFECT; GENE EXPRESSION; GENETICS; LIPID PEROXIDATION; METABOLISM; OXIDATIVE STRESS; PLANT LEAF; SACCHAROMYCES CEREVISIAE;

ANTIOXIDANTS; CHICORY; GENE EXPRESSION; LIPID PEROXIDATION; OXIDATIVE STRESS; PLANT EXTRACTS; PLANT LEAVES; SACCHAROMYCES CEREVISIAE;

CICHORIUM INTYBUS; SACCHAROMYCES CEREVISIAE;

EID: 79957956586     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf2003317     Document Type: Article

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