In vitro protective ability of ramaria aurea against free radical and identification of main phenolic acids by HPLC

Journal of Herbs, Spices and Medicinal Plants

Volumn 21, Issue 4, 2015, Pages 380-391

  Khatua, Somanjana ^a   Mitra, Payel ^a   Chandra, Swarnendu ^a   Acharya, Krishnendu ^a  

^a UNIVERSITY OF CALCUTTA   (India)

Author keywords

Eastern Himalaya; edible mushroom; HPLC; phenol rich extract

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; ANTIOXIDANT; ASCORBIC ACID; BETA CAROTENE; CAFFEIC ACID; CINNAMIC ACID; FERROUS ION; FLAVONOID; FREE RADICAL; GALLIC ACID; LYCOPENE; PHENOL DERIVATIVE; PLANT EXTRACT; RAMARAI AUREA EXTRACT; SUPEROXIDE; UNCLASSIFIED DRUG;

ANTIOXIDANT; ASCORBIC ACID; FREE RADICAL; IDENTIFICATION METHOD; LIQUID CHROMATOGRAPHY; ORGANIC ACID; PHENOLIC COMPOUND;

ANTIOXIDANT ACTIVITY; ARTICLE; CHELATION; DRUG DETERMINATION; DRUG ISOLATION; EDIBLE MUSHROOM; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; IN VITRO STUDY; NONHUMAN; PHYTOCHEMISTRY; RAMARIA AUREA;

HIMALAYAS; INDIA;

BASIDIOMYCOTA; RAMARIA AUREA;

EID: 84953864222     PISSN: 10496475     EISSN: 15403580     Source Type: Journal    
DOI: 10.1080/10496475.2014.994085     Document Type: Article

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