Antimutagenic effect and phenolic content of green and roasted yerba mate beverages in different packages available in the Brazilian market

CYTA - Journal of Food

Volumn 10, Issue 2, 2012, Pages 144-151

  Kaezer, A R ^a   Aiub, C A F ^a,c   Mazzei, J L ^a   Ribeiro Pinto, L F ^a,b   Felzenszwalb, I ^a  

^a STATE UNIVERSITY OF RIO DE JANEIRO   (Brazil)

^b INSTITUTO NACIONAL DE CÂNCER   (Brazil)

^c FEDERAL UNIVERSITY OF THE STATE OF RIO DE JANEIRO   (Brazil)

Author keywords

Antimutagenicity; Antioxidant; Ilex paraguariensis; Phenolic content

Indexed keywords

ANTICANCER ACTIVITIES; ANTIMUTAGENIC; ANTIMUTAGENICITY; ANTIOXIDANT; DNA DAMAGES; ILEX PARAGUARIENSIS; METABOLIC ACTIVATION; MUTAGENICITY; OXIDATIVE DAMAGE; PHENOLIC CONTENT; POST TREATMENT; SOUTH AMERICA;

BEVERAGES; CALCINATION;

PHENOLS;

EID: 84860264790     PISSN: 19476337     EISSN: 19476345     Source Type: Journal    
DOI: 10.1080/19476337.2011.601429     Document Type: Article

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