Proanthocyanidin microcapsules: preparation, properties and free radical scavenging activity

Author:

Andry M.-C,Vezin H,Dumistracel I,Bernier J.L,Lévy M.-C

Publisher

Elsevier BV

Subject

Pharmaceutical Science

Reference17 articles.

1. Aruoma, O.I., 1991. Pro-oxidant properties: an important consideration for food additives and/or nutrient components. In: Aruoma, O.I., Halliwell, B. (Eds.), Free Radicals and Food Additives. Taylor and Francis, London, pp. 173–194.

2. Radical scavenging by flavonoid antioxidants;Bors;Free Radic. Res. Commun.,1987

3. Procyanidin dimers and trimers from grape seeds;Da Silva;Phytochemistry,1991

4. Interfacial polycondensation. X. Polyphenylesters;Eareckson;J. Polymer Sci.,1959

5. Determination of free amino group content of serum albumin microcapsules: II. Effect of variations in reaction time and in terephthaloyl chloride concentration;Edwards-Lévy;Int. J. Pharm.,1994

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