Antioxidant activity of Brazilian vegetables and its relation with phenolic composition

International Journal of Molecular Sciences

Volumn 13, Issue 7, 2012, Pages 8943-8957

  Tiveron, Ana P ^a   Melo, Priscilla S ^a   Bergamaschi, Keityane B ^a   Vieira, Thais M F S ^a   Regitano d'Arce, Marisa A B ^a   Alencar, Severino M ^a  

^a UNIVERSITY OF SÃO PAULO   (Brazil)

Author keywords

Antioxidant activity; GC MS; Phenolic compounds; Vegetables

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; 2,2' AZINOBIS(3 ETHYLBENZOTHIAZOLINE 6 SULFONIC ACID); BETA CAROTENE; CAFFEIC ACID; FERRIC ION; FERULIC ACID; GENTISIC ACID; PARA COUMARIC ACID; PHENOL DERIVATIVE; QUERCETIN; SALICYLIC ACID; TROLOX C; TURMERIC; ANTIOXIDANT;

ANTIOXIDANT ACTIVITY; ARTICHOKE; ARTICLE; ASPARAGUS; BRAZIL; BROCCOLI; CARROT; CHEMICAL COMPOSITION; FOOD ANALYSIS; FOOD COMPOSITION; LETTUCE; MASS FRAGMENTOGRAPHY; NONHUMAN; NUTRITIONAL VALUE; SPINACH; VEGETABLE; WATERCRESS; CHEMISTRY;

ASPARAGUS; BRASSICA OLERACEA VAR. ITALICA; CURCUMA LONGA; CYNARA SCOLYMUS; DAUCUS CAROTA; LACTUCA; NASTURTIUM OFFICINALE; SPINACIA OLERACEA;

ANTIOXIDANTS; BRAZIL; FOOD ANALYSIS; PHENOLS; VEGETABLES;

EID: 84864339414     PISSN: 16616596     EISSN: 14220067     Source Type: Journal    
DOI: 10.3390/ijms13078943     Document Type: Article

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