Effect of the natural antioxidant 2″-O-glycosylisovitexin on superoxide and hydroxyl radical generation-Reference-Cited by-同舟云学术

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Effect of the natural antioxidant 2″-O-glycosylisovitexin on superoxide and hydroxyl radical generation

Published:2000-09 Issue:9 Volume:38 Page:849-852
ISSN:0278-6915
Container-title:Food and Chemical Toxicology
language:en
Short-container-title:Food and Chemical Toxicology

Author:

Arimoto T,Ichinose T,Yoshikawa T,Shibamoto T

Publisher

Elsevier BV

Subject

Toxicology,General Medicine,Food Science

Reference15 articles.

1. Phytoestrogens and prevention of cancer;Adlercreutz,1997

2. Anti-inflammatory effects of natural phenolic compounds;Alcaraz,1989

3. Hydroxy isoflavones as antioxidants for edible oils;Dziedzic;Food Chemistry,1983

4. Anti-inflammatory and anti-allergic properties of flavonoids;Gabor,1996

5. Molecular aspects of chemical carcinogens and bioflavonoids;Glusker,1986

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3. Antioxidant Properties of Lotus Leaf (Nelumbo nucifera) Powder and Barley Leaf (Hordeum vulgare) Powder in Raw Minced Pork during Chilled Storage;Korean Journal for Food Science of Animal Resources;2011-02-28

4. Antioxidant and radical scavenging activities of a barley crude extract and its fraction;Czech Journal of Food Sciences;2008-01-07

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