Anti-inflammatory and antioxidative activity of anthocyanins from purple basil leaves induced by selected abiotic elicitors

Food Chemistry

Volumn 172, Issue , 2015, Pages 71-77

  Szymanowska, Urszula ^a   Złotek, Urszula ^a   Karas̈, Monika ^a   Baraniak, Barbara ^a  

^a UNIVERSITY OF LIFE SCIENCES IN LUBLIN   (Poland)

Author keywords

Anthocyanins; Antioxidant properties; Elicitation; Enzyme inhibition; Purple basil

Indexed keywords

AMINO ACIDS; ANTHOCYANINS; ANTIOXIDANTS; ASCORBIC ACID; IRON COMPOUNDS; PLANTS (BOTANY);

AMINOBUTYRIC ACIDS; ANTI OXIDATIVE ACTIVITY; ANTI-INFLAMMATORIES; ANTI-INFLAMMATORY ACTIVITY; ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT PROPERTIES; ELICITATION; PURPLE BASIL;

ENZYME INHIBITION;

4 AMINOBUTYRIC ACID; ANTHOCYANIN; ANTIINFLAMMATORY AGENT; ANTIOXIDANT; ARACHIDONIC ACID; JASMONIC ACID; LIPOXYGENASE; PROSTAGLANDIN SYNTHASE; 3-AMINOBUTYRIC ACID; AMINOBUTYRIC ACID DERIVATIVE; CYCLOPENTANE DERIVATIVE; OXYLIPIN; PLANT EXTRACT;

ANTIINFLAMMATORY ACTIVITY; ANTIOXIDANT ACTIVITY; ARTICLE; BASIL; CONTROLLED STUDY; ENZYME INHIBITION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; IC50; IRON CHELATION; PLANT LEAF; CHEMISTRY; DRUG EFFECTS;

AMINOBUTYRATES; ANTHOCYANINS; ANTI-INFLAMMATORY AGENTS; ANTIOXIDANTS; ARACHIDONIC ACID; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; CYCLOPENTANES; OCIMUM BASILICUM; OXYLIPINS; PLANT EXTRACTS; PLANT LEAVES;

EID: 84907626837     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.09.043     Document Type: Article

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