Polyphenols in red pepper [Capsicum annuum var. aviculare (Tepin)] and their protective effect on some pro-oxidants induced lipid peroxidation in brain and liver

European Food Research and Technology

Volumn 225, Issue 2, 2007, Pages 239-247

  Oboh, Ganiyu ^a,b   Rocha, Joao Batista T ^b  

^a FEDERAL UNIVERSITY OF TECHNOLOGY   (Nigeria)

^b FEDERAL UNIVERSITY OF SANTA MARIA   (Brazil)

Author keywords

Capsicum annuum var. aviculare (Tepin); Fe(II); Lipid peroxidation; Polyphenols

Indexed keywords

BRAIN; CHELATION; FREE RADICALS; LIPIDS; OXIDANTS; PHENOLS;

ETHYL ACETATE; LIPID PEROXIDATION; NITROPRUSSIDE; POLYPHENOLS;

PLANTS (BOTANY);

CAPSICUM ANNUUM VAR. ANNUUM; CAPSICUM ANNUUM VAR. GLABRIUSCULUM; RATTUS;

EID: 84984568822     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-006-0410-1     Document Type: Article

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