Beyond the flavour: A de-flavoured polyphenol rich extract of clove buds (Syzygium aromaticum L) as a novel dietary antioxidant ingredient

Food and Function

Volumn 6, Issue 10, 2015, Pages 3373-3382

  Johannah, N M ^a   Renny, R M ^a   Gopakumar, G ^a   Maliakel, Balu ^a   Sureshkumar, D ^b   Krishnakumar, I M ^a  

^a R and D Laboratory   (India)

^b CARe Keralam Ltd   (India)

Author keywords

[No Author keywords available]

Indexed keywords

DETOXIFICATION; LIPIDS; OXIDATION; PHYSIOLOGY;

ANTIOXIDANT ENZYME; AVERAGE ELEVATION; DETOXIFICATION PROCESS; HEALTHY HUMANS; LIPID PEROXIDATION; MEMBRANE LIPID PEROXIDATION; SYZYGIUM AROMATICUM; TASTE AND ODOUR;

ANTIOXIDANTS;

ANTIOXIDANT; PLANT EXTRACT; PLANT MEDICINAL PRODUCT; POLYPHENOL;

ADULT; ANALYSIS; ANIMAL; CHEMISTRY; FEMALE; HUMAN; LIPID PEROXIDATION; MALE; RAT; SPICE; SYZYGIUM; TASTE; WISTAR RAT;

ADULT; ANIMALS; ANTIOXIDANTS; FEMALE; HUMANS; LIPID PEROXIDATION; MALE; PHYTOCHEMICALS; PLANT EXTRACTS; POLYPHENOLS; RATS; RATS, WISTAR; SPICES; SYZYGIUM; TASTE;

EID: 84943792802     PISSN: 20426496     EISSN: 2042650X     Source Type: Journal    
DOI: 10.1039/c5fo00682a     Document Type: Article

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