In vitro digestion combined with cellular assay to determine the antioxidant activity in Chinese bayberry (Myrica rubra Sieb. et Zucc.) fruits: A comparison with traditional methods

Food Chemistry

Volumn 146, Issue , 2014, Pages 363-370

  Huang, Haizhi ^a,b   Sun, Yujing ^a,b   Lou, Shuting ^a,b   Ye, Xingqian ^a,b,c  

^a ZHEJIANG UNIVERSITY   (China)

^b Key Laboratory of Forest Food   (China)

^c ZHEJIANG UNIVERSITY   (China)

Author keywords

Anthocyanins; Cellular antioxidant activity (CAA); Chinese bayberry fruit; In vitro digestion; Phenolics

Indexed keywords

ANTI-OXIDANT ACTIVITIES; CELLULAR ANTIOXIDANT ACTIVITIES; CHEMICAL EXTRACTIONS; IN-VITRO DIGESTIONS; PHENOLICS; PRETREATMENT METHODS; TOTAL ANTHOCYANIN CONTENTS; TOTAL PHENOLIC CONTENT;

ANTHOCYANINS; FRUITS;

ASSAYS;

ACID; ANTHOCYANIN; FREE PHENOLIC ACID; GALLIC ACID; MYRICA RUBRA EXTRACT; PHENOL DERIVATIVE; PLANT EXTRACT; PROTOCATECHUIC ACID; QUERCETIN; UNCLASSIFIED DRUG;

ANTIOXIDANT ACTIVITY; ARTICLE; ASSAY; CELLULAR ASSAY; CONTROLLED STUDY; EXTRACT; FRUIT; HUMAN; HUMAN CELL; IN VITRO STUDY; MYRICA RUBRA; MYRICACEAE;

MORELLA; MORELLA RUBRA;

ANTHOCYANINS; CELLULAR ANTIOXIDANT ACTIVITY (CAA); CHINESE BAYBERRY FRUIT; IN VITRO DIGESTION; PHENOLICS;

ANTIOXIDANTS; BIOLOGICAL ASSAY; CHEMISTRY TECHNIQUES, ANALYTICAL; FRUIT; HEP G2 CELLS; HUMANS; MYRICA; PLANT EXTRACTS;

EID: 84885010729     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.09.071     Document Type: Article

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