Antioxidant availability of turmeric in relation to its medicinal and culinary uses

Phytotherapy Research

Volumn 18, Issue 10, 2004, Pages 798-804

  Tilak, Jai C ^a   Banerjee, Meenal ^b   Mohan, Hari ^a   Devasagayam, T P A ^a  

^a BHABHA ATOMIC RESEARCH CENTRE   (India)

^b DEVI AHILYA UNIVERSITY   (India)

Author keywords

Curries; Home remedy; Lipid peroxidation; ORAC; Radical scavenging; Turmeric

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; 2,2' AZOBIS 3 ETHYLBENZTHIAZOLINE 6 SULFONIC ACID; ANTIOXIDANT; FLAVONOID; IRON COMPLEX; OXYGEN RADICAL; PHENOL DERIVATIVE; SULFONIC ACID DERIVATIVE; UNCLASSIFIED DRUG;

ANIMAL CELL; AQUEOUS SOLUTION; ARTICLE; CELL MEMBRANE; CONTROLLED STUDY; COOKING; CURCUMA LONGA; DRUG INDICATION; DRUG MECHANISM; FOOD PROCESSING; HERBAL MEDICINE; INDIA; LIPID PEROXIDATION; NONHUMAN; RAT; REDUCTION;

ANTIOXIDANTS; BENZOTHIAZOLES; COOKERY; CURCUMA; FERRIC COMPOUNDS; FREE RADICAL SCAVENGERS; HUMANS; INDIA; LIPID PEROXIDATION; MEDICINE, TRADITIONAL; PHYTOTHERAPY; PICRATES; PLANT EXTRACTS; REACTIVE OXYGEN SPECIES; SULFONIC ACIDS;

CURCUMA; CURCUMA LONGA;

EID: 9644303070     PISSN: 0951418X     EISSN: None     Source Type: Journal    
DOI: 10.1002/ptr.1553     Document Type: Article

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