Antioxidant and antiglycation activity of selected dietary polyphenols in a cookie model

Journal of Agricultural and Food Chemistry

Volumn 62, Issue 7, 2014, Pages 1643-1648

  Zhang, Xinchen ^a   Chen, Feng ^b   Wang, Mingfu ^a  

^a UNIVERSITY OF HONG KONG   (Hong Kong)

^b PEKING UNIVERSITY   (China)

Author keywords

advanced glycation endproducts; antioxidant capacity; dietary polyphenol; reactive carbonyls

Indexed keywords

AGENTS; BIOACTIVITY; FLAVONOIDS; FOOD ADDITIVES; FUNCTIONAL FOOD; GLYCOSYLATION; PHENOLS;

ADVANCED GLYCATION END PRODUCTS; ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT CAPACITY; COLORIMETRIC CHANGE; POLYPHENOLS; POTENT ANTIOXIDANTS; QUALITY ATTRIBUTES; REACTIVE CARBONYLS;

ANTIOXIDANTS;

ANTIOXIDANT; POLYPHENOL;

ARTICLE; CHEMICAL MODEL; CHEMISTRY; FOOD ANALYSIS; GLYCOSYLATION; HEAT; OXIDATION REDUCTION REACTION;

ANTIOXIDANTS; FOOD ANALYSIS; GLYCOSYLATION; HOT TEMPERATURE; MODELS, CHEMICAL; OXIDATION-REDUCTION; POLYPHENOLS;

EID: 84894488509     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf4045827     Document Type: Article

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