Protective effect of black raspberry seed containing anthocyanins against oxidative damage to DNA, protein, and lipid

Journal of Food Science and Technology

Volumn 53, Issue 2, 2016, Pages 1214-1221

  Choi, Mi Hee ^a,b   Shim, Soon Mi ^b   Kim, Gun Hee ^a  

^a Duksung Women's University   (South Korea)

^b Sejong University   (South Korea)

Author keywords

Antioxidants; Black raspberry seeds; Byproducts; Juice and winemaking; Rubus coreanus Miq; Seed extract

Indexed keywords

ANTIOXIDANTS; BYPRODUCTS; PLANTS (BOTANY); PROTEINS; WINE;

BIOACTIVE COMPONENTS; DOSE-DEPENDENT MANNER; JUICE AND WINEMAKING; OXYGEN RADICAL ABSORBANCE CAPACITIES; RADICAL SCAVENGING CAPACITIES; REACTIVE OXYGEN SPECIES; RUBUS COREANUS MIQ; TOTAL ANTHOCYANIN CONTENTS;

ANTHOCYANINS;

EID: 84947430463     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-015-2094-7     Document Type: Article

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