Antioxidant, anti-inflammatory and DNA scission inhibitory activities of phenolic compounds in selected onion and potato varieties

Journal of Functional Foods

Volumn 5, Issue 2, 2013, Pages 930-939

  Albishi, Tasahil ^a   John, Jenny A ^a   Al Khalifa, Abdulrahman S ^b   Shahidi, Fereidoon ^a  

^a MEMORIAL UNIVERSITY OF NEWFOUNDLAND   (Canada)

^b KING SAUD UNIVERSITY   (Saudi Arabia)

Author keywords

COX 2 expression; DNA scission; LDL cholesterol oxidation; Onion; Phenolic content; Potato; TBARS

Indexed keywords

ALLIUM CEPA; SOLANUM TUBEROSUM;

EID: 84876724029     PISSN: 17564646     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jff.2013.02.005     Document Type: Article

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