Bioaccessibility of flavonoids and total phenolic content in onions and its relationship with antioxidant activity

International Journal of Food Sciences and Nutrition

Volumn 62, Issue 8, 2011, Pages 835-838

  Shim, Soon Mi ^a   Yi, Ha Lim ^b   Kim, Young Suk ^b  

^a Sejong University   (South Korea)

^b Ewha Womans University   (South Korea)

Author keywords

antioxidant activity; flavonoid; Onion; simulated human digestive fluids; total phenolic content

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; 2,2-DIPHENYL-1-PICRYLHYDRAZYL; ANTIOXIDANT; BIPHENYL DERIVATIVE; FLAVONOID; MYRICETIN; PHENOL DERIVATIVE; PICRIC ACID; PLANT EXTRACT;

ARTICLE; BIOAVAILABILITY; BIOLOGICAL MODEL; CHEMISTRY; CLASSIFICATION; COLOR; DIGESTION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HUMAN; METABOLISM; ONION; PLANT ROOT; SPECIES DIFFERENCE;

ANTIOXIDANTS; BIOLOGICAL AVAILABILITY; BIPHENYL COMPOUNDS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; COLOR; DIGESTION; FLAVONOIDS; HUMANS; MODELS, BIOLOGICAL; ONIONS; PHENOLS; PICRATES; PLANT EXTRACTS; PLANT ROOTS; SPECIES SPECIFICITY;

EID: 82955193675     PISSN: 09637486     EISSN: 14653478     Source Type: Journal    
DOI: 10.3109/09637486.2011.552881     Document Type: Article

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