Thymus lotocephalus wild plants and in vitro cultures produce different profiles of phenolic compounds with antioxidant activity

Food Chemistry

Volumn 135, Issue 3, 2012, Pages 1253-1260

  Costa, Patrícia ^a   Gonçalves, Sandra ^a   Valentão, Patrícia ^b   Andrade, Paula B ^b   Coelho, Natacha ^a   Romano, Anabela ^a  

^a UNIVERSITY OF ALGARVE   (Portugal)

^b UNIVERSITY OF PORTO   (Portugal)

Author keywords

Antioxidant activity; In vitro cultures; Phenolic compounds; Thymus lotocephalus; Wild plants

Indexed keywords

ANTIOXIDANT ACTIVITIES; IN-VITRO; PHENOLIC COMPOUNDS; THYMUS LOTOCEPHALUS; WILD PLANTS;

AGENTS; BIOCHEMISTRY; FREE RADICALS; PLANTS (BOTANY);

PHENOLS;

ALCOHOL; ANTIOXIDANT; APIGENIN; CAFFEIC ACID; FERROUS ION; FORMIC ACID; FREE RADICAL; LUTEOLIN; PHENOL DERIVATIVE; PLANT EXTRACT; ROSMARINIC ACID; SOLVENT; THYMUS LOTOCEPHALUS EXTRACT; UNCLASSIFIED DRUG; WATER;

ANIMAL EXPERIMENT; ANIMAL TISSUE; ANTIOXIDANT ACTIVITY; ARTICLE; BIOSYNTHESIS; BRAIN HOMOGENATE; BRAIN PROTECTION; CHEMICAL COMPOSITION; CONTROLLED STUDY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; IN VITRO STUDY; IRON CHELATION; LIPID PEROXIDATION; MALE; MOUSE; NONHUMAN; THYMUS LOTOCEPHALUS; WILD PLANT;

AGRICULTURE; ANTIOXIDANTS; CELL CULTURE TECHNIQUES; CELLS, CULTURED; PHENOLS; PLANT EXTRACTS; THYMUS PLANT;

THYMUS LOTOCEPHALUS;

EID: 84865780572     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.05.072     Document Type: Article

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