Antioxidant activity of Citrus fruits

Food Chemistry

Volumn 196, Issue , 2016, Pages 885-896

  Zou, Zhuo ^a   Xi, Wanpeng ^a   Hu, Yan ^a   Nie, Chao ^a   Zhou, Zhiqin ^a,b  

^a SOUTHWEST UNIVERSITY   (China)

^b BEIJING UNIVERSITY OF POSTS AND TELECOMMUNICATIONS   (China)

Author keywords

Antioxidant activity; Antioxidant mechanism of action; Bioactive compounds; Citrus L.; Evaluate methods

Indexed keywords

AGENTS; ANTIOXIDANTS; FRUITS; NUTRITION;

ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT MECHANISMS; BIOACTIVE COMPOUNDS; CITRUS L; EVALUATE METHODS;

CITRUS FRUITS;

CAROTENOID; CHELATING AGENT; COUMARIN DERIVATIVE; FLAVONOID; LIMONOID; MINERAL; MYOGLOBIN; NANOPARTICLE; PECTIN; PHENOL DERIVATIVE; REACTIVE NITROGEN SPECIES; REACTIVE OXYGEN METABOLITE; TERPENOID; VITAMIN; ANTIOXIDANT; PLANT EXTRACT;

ANTIOXIDANT ACTIVITY; CHEMICAL COMPOSITION; CHEMICAL STRUCTURE; CITRUS FRUIT; HARVEST; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; IN VITRO STUDY; IN VIVO STUDY; NONHUMAN; ONLINE ANALYSIS; PHYTOCHEMISTRY; REVIEW; SIGNAL TRANSDUCTION; CHEMISTRY; CITRUS; DIET; FRUIT; HUMAN; OXIDATION REDUCTION REACTION;

ANTIOXIDANTS; CITRUS; DIET; FRUIT; HUMANS; OXIDATION-REDUCTION; PLANT EXTRACTS;

EID: 84944405931     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.09.072     Document Type: Review

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