In vitro antioxidant properties of different parts of pomegranate flowers

Food and Bioproducts Processing

Volumn 89, Issue 3, 2011, Pages 234-240

  Zhang, Lihua ^a,b   Yang, Xuemei ^a   Zhang, Yuanhu ^a   Wang, Lu ^a   Zhang, Ran ^a  

^a SHANDONG AGRICULTURAL UNIVERSITY   (China)

^b Zaozhuang Vocational College   (China)

Author keywords

Antioxidant activity; Calf thymus DNA; DNA breaking assay; Oxidative damage; Pomegranate flowers (PF); Total phenolic content

Indexed keywords

ANTIOXIDANT ACTIVITIES; CALF THYMUS DNA; OXIDATIVE DAMAGE; POMEGRANATE FLOWERS (PF); TOTAL PHENOLIC CONTENT;

AGENTS; ASSAYS; DEGRADATION; DNA; ETHANOL; FREE RADICALS; PHENOLS;

PLANTS (BOTANY);

GLYCINE MAX; LYTHRACEAE;

EID: 79958151450     PISSN: 09603085     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.fbp.2010.04.007     Document Type: Article

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