Antioxidant and Antiinflammation Capacities of Some Pear Cultivars

Journal of Food Science

Volumn 76, Issue 7, 2011, Pages

  Li, Xia ^a   Gao, Wen Yuan ^a   Huang, Li Jing ^b   Zhang, Jun Ying ^a,b   Guo, Xin Hua ^c  

^a TIANJIN UNIVERSITY   (China)

^b TIANJIN UNIVERSITY OF TRADITIONAL CHINESE MEDICINE   (China)

^c JINAN UNIVERSITY   (China)

Author keywords

Antiinflammation activity; Antioxidant capacity; Flavonoids; Pears; Total phenolics

Indexed keywords

ANTIINFLAMMATORY AGENT; ANTIOXIDANT; FLAVONOID; PHENOL DERIVATIVE;

ARTICLE; CHEMISTRY; CHINA; COMPARATIVE STUDY; FRUIT; OXIDATION REDUCTION REACTION; PYRUS; SPECIES DIFFERENCE;

ANTI-INFLAMMATORY AGENTS; ANTIOXIDANTS; CHINA; FLAVONOIDS; FRUIT; OXIDATION-REDUCTION; PHENOLS; PYRUS; SPECIES SPECIFICITY;

PYRUS;

EID: 80053052948     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2011.02302.x     Document Type: Article

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