Radical scavenging-linked antioxidant activities of commonly used herbs and spices in Korea

International Journal of Food Sciences and Nutrition

Volumn 63, Issue 5, 2012, Pages 603-609

  Kim, Il Suk ^a   Yang, Mira ^a   Goo, Tae Hwa ^a   Jo, Cheorun ^b   Ahn, Dong Uk ^c   Park, Jung Hyun ^d   Lee, Ok Hwan ^e   Kang, Suk Nam ^a  

^a Gyeongsang National University   (South Korea)

^b Chungnam National University   (South Korea)

^c IOWA STATE UNIVERSITY   (United States)

^d Dankook University   (South Korea)

^e Kangwon National University   (South Korea)

Author keywords

Herbs and spices; Radical scavenging linked antioxidant activity; Total flavonoid content; Total phenol content

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; 2,2-DIPHENYL-1-PICRYLHYDRAZYL; ANTIOXIDANT; BIPHENYL DERIVATIVE; HYDROXYL RADICAL; PHENOL DERIVATIVE; PICRIC ACID; PLANT MEDICINAL PRODUCT; SCAVENGER; SUPEROXIDE;

ANGIOSPERM; ARTICLE; CHEMISTRY; KOREA; METABOLISM; SPICE;

ANGIOSPERMS; ANTIOXIDANTS; BIPHENYL COMPOUNDS; FREE RADICAL SCAVENGERS; HYDROXYL RADICAL; KOREA; PHENOLS; PICRATES; PLANT PREPARATIONS; SPICES; SUPEROXIDES;

ALLIUM CEPA; ALLIUM SATIVUM; PIPER NIGRUM;

EID: 84863902786     PISSN: 09637486     EISSN: 14653478     Source Type: Journal    
DOI: 10.3109/09637486.2011.641942     Document Type: Article

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