Antioxidant and Quinone Reductase Inductive Activities of Various Organs of Pepper
Author:
Publisher
Korean Society for Applied Biological Chemistry
Subject
Organic Chemistry,Bioengineering
Link
http://ocean.kisti.re.kr/downfile/crosscheck/ksabc/JAKO201033538930790.pdf
Reference21 articles.
1. Bioactive compounds and antioxidant capacities in different edible tissues of citrus fruit of four species
2. Mechanisms of multistep carcinogenesis and carcinogen risk assessment.
3. Xanthohumol Isolated from Humulus lupulus Inhibits Menadione-Induced DNA Damage through Induction of Quinone Reductase
4. The Chemistry behind Antioxidant Capacity Assays
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4. Comparison Study of Three Varieties of Red Peppers in Terms of Total Polyphenol, Total Flavonoid Contents, and Antioxidant Activities;Journal of the Korean Society of Food Science and Nutrition;2016-05-31
5. Physicochemical properties, antioxidant activity and inhibition of α-glucosidase of a novel fermented pepper (Capsiccum annuumL.) leaves-based vinegar;International Journal of Food Science & Technology;2014-05-15
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