Comprehensive characterization by UHPLC-ESI-Q-TOF-MS from an Eryngium bourgatii extract and their antioxidant and anti-inflammatory activities

Food Research International

Volumn 50, Issue 1, 2013, Pages 197-204

  Cádiz Gurrea, María de la Luz ^a,b   Fernández Arroyo, Salvador ^a,b   Joven, Jorge ^c   Segura Carretero, Antonio ^a,b  

^a UNIVERSITY OF GRANADA   (Spain)

^b Functional Food Research and Development Center   (Spain)

^c HOSPITAL UNIVERSITARI SANT JOAN DE REUS   (Spain)

Author keywords

Anti inflammatory properties; Antioxidant activity; Eryngium bourgatii; Phenolic compounds; UHPLC ESI Q TOF MS

Indexed keywords

ANTI-INFLAMMATORIES; ANTIOXIDANT ACTIVITIES; ERYNGIUM BOURGATII; PHENOLIC COMPOUNDS; UHPLC-ESI-Q-TOF-MS;

ACETYLENE; FATTY ACIDS; FLAVONOIDS; INDUCTIVELY COUPLED PLASMA; ORGANIC ACIDS; PLANTS (BOTANY); POLYACETYLENES; SUGARS;

PHENOLS;

APIACEAE; ERYNGIUM; ERYNGIUM BOURGATTII;

EID: 84868579859     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2012.09.038     Document Type: Article

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