In vitro antioxidant activities of water-soluble nucleotide-extract from edible fungi

Food Science and Technology Research

Volumn 18, Issue 3, 2012, Pages 405-412

  Cheng, Cui Lin ^a   Wang, Zhen Yu ^a,b   Cheng, Li ^c   Zhao, Hai Tian ^a   Yang, Xin ^a   Liu, Jia Ren ^d   Cui, Mo Li ^a   Wang, Rong Chun ^a  

^a HARBIN INSTITUTE OF TECHNOLOGY   (China)

^b NORTHEAST FORESTRY UNIVERSITY   (China)

^c HEILONGJIANG UNIVERSITY   (China)

^d HARVARD MEDICAL SCHOOL   (United States)

Author keywords

Agrocybe Chaxingu; Antioxidant activity; Edible fungi; Free radical; Water soluble nucleotide

Indexed keywords

ANTIOXIDANTS; FREE RADICALS; FUNGI; NUCLEOTIDES; OXYGEN; SCAVENGING;

AGROCYBE CHAXINGU; ANTI-OXIDANT ACTIVITIES; DOSE RESPONSE RELATIONSHIPS; EDIBLE FUNGUS; FLAMMULINA VELUTIPES; SCAVENGING ACTIVITIES; SUPEROXIDE ANION RADICALS; WATERSOLUBLE;

EXTRACTION;

AGARICUS BISPORUS; AGROCYBE; AGROCYBE CHAXINGU; ARMILLARIELLA MELLEA; COPRINUS COMATUS; FLAMMULINA VELUTIPES; FUNGI; LENTINULA EDODES;

EID: 84866907360     PISSN: 13446606     EISSN: None     Source Type: Journal    
DOI: 10.3136/fstr.18.405     Document Type: Article

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