Are whole extracts and purified glucosinolates from cruciferous vegetables antioxidants?

Free Radical Research

Volumn 25, Issue 1, 1996, Pages 75-86

  Plumb, Geoffrey W ^a   Lambert, Nigel ^a   Chambers, Stephen J ^a   Wanigatunga, Su ^a   Heaney, Robert K ^a   Plumb, Jenny A ^a   Aruoma, Okezie I ^b   Halliwell, Barry ^b   Miller, Nicholas J ^c   Williamson, Gary ^a  

^a INSTITUTE OF FOOD RESEARCH   (United Kingdom)

^b KING'S COLLEGE LONDON   (United Kingdom)

^c KING'S COLLEGE LONDON   (United Kingdom)

Author keywords

Antioxidant; Cruciferous vegetables; DNA damage; Glucosinolate; Lipid peroxidation; Pro oxidant

Indexed keywords

ASCORBIC ACID; BENZOTHIAZOLINE DERIVATIVE; BLEOMYCIN; DEOXYRIBOSE; GLUCOSINOLATE; GLUTATHIONE TRANSFERASE; HYDROXYL RADICAL; IRON; OXIDIZING AGENT; PLANT EXTRACT; REDUCED NICOTINAMIDE ADENINE DINUCLEOTIDE (PHOSPHATE) DEHYDROGENASE (QUINONE); REDUCED NICOTINAMIDE ADENINE DINUCLEOTIDE PHOSPHATE; SCAVENGER;

ANTIOXIDANT ACTIVITY; ARTICLE; BRASSICA; COOKING; DRUG STRUCTURE; ENZYME INDUCTION; IRON CHELATION; LIVER MICROSOME; PEROXIDATION; PHOSPHOLIPID MEMBRANE; VEGETABLE;

BRASSICA;

EID: 8944256089     PISSN: 10715762     EISSN: None     Source Type: Journal    
DOI: 10.3109/10715769609145657     Document Type: Article

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