Antioxidant capacity of some plant foods and beverages consumed in the easter region of Nigeria

African Journal of Traditional, Complementary and Alternative Medicines

Volumn 8, Issue 4, 2011, Pages 362-369

  Agbor, Gabriel A ^a,b   Moumbegna, Philippe ^b   Oluwasola, Eunice O ^b   Nwosu, Lynda U ^b   Njoku, Rex Clovis C ^b   Kanu, Shelly ^b   Emekabasi, Ephraim I ^b   Akin, Femi ^b   Obasi, Amarachi P ^b   Abudei, Florence A ^b  

^a Institute of Medical Research and Medicinal Plant Studies   (Cameroon)

^b MADONNA UNIVERSITY   (Nigeria)

Author keywords

Antioxidant; Ferric reducing antioxidant power; Flavonoids; Phenolic; Plant foods

Indexed keywords

ANTIOXIDANT; FERRIC ION; PHENOL DERIVATIVE; PLANT MEDICINAL PRODUCT;

ARTICLE; BEVERAGE; CHEMISTRY; EVALUATION; FOOD ANALYSIS; FRUIT; HUMAN; METHODOLOGY; NIGERIA; OXIDATION REDUCTION REACTION; PLANT LEAF; SPICE; STATISTICS; THYMUS (PLANT); VEGETABLE;

ANTIOXIDANTS; BEVERAGES; FERRIC COMPOUNDS; FOOD ANALYSIS; FRUIT; HUMANS; NIGERIA; OXIDATION-REDUCTION; PHENOLS; PLANT LEAVES; PLANT PREPARATIONS; SPICES; THYMUS PLANT; VEGETABLES;

EID: 84867852833     PISSN: None     EISSN: 01896016     Source Type: Journal    
DOI: 10.4314/ajtcam.v8i4.4     Document Type: Article

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