Screening culinary herbs for antioxidant and α-glucosidase inhibitory activities

International Journal of Food Science and Technology

Volumn 48, Issue 9, 2013, Pages 1884-1891

  Kee, Kai Tze ^a   Koh, Marilyn ^a   Oong, Li Xuan ^a   Ng, Ken ^a  

^a UNIVERSITY OF MELBOURNE   (Australia)

Author keywords

glucosidase; Antioxidant; Culinary herbs; Diabetes; Ferric reducing antioxidant power; Flavonoid contents; Phenolic contents; Trolox equivalent antioxidant capacity

Indexed keywords

CULINARY HERBS; FERRIC REDUCING ANTIOXIDANT POWER; FLAVONOID CONTENT; GLUCOSIDASE; PHENOLIC CONTENT; TROLOX EQUIVALENT ANTIOXIDANT CAPACITIES;

ANTIOXIDANTS; MEDICAL PROBLEMS; RAT CONTROL;

MINTS;

CITRUS LIMON; CORIANDRUM SATIVUM; MENTHA; MENTHA SPICATA; OCIMUM; OCIMUM BASILICUM; PERILLA; RATTUS; ROSMARINUS OFFICINALIS; VERBENA; VERBENACEAE;

EID: 84881617386     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12166     Document Type: Article

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