Chemical components and its antioxidant properties in vitro: An edible marine brown alga, Ecklonia cava-Reference-Cited by-同舟云学术

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Chemical components and its antioxidant properties in vitro: An edible marine brown alga, Ecklonia cava

Published:2009-03 Issue:5 Volume:17 Page:1963-1973
ISSN:0968-0896
Container-title:Bioorganic & Medicinal Chemistry
language:en
Short-container-title:Bioorganic & Medicinal Chemistry

Author:

Li Yong,Qian Zhong-Ji,Ryu BoMi,Lee Sang-Hoon,Kim Moon-Moo,Kim Se-Kwon

Publisher

Elsevier BV

Subject

Organic Chemistry,Clinical Biochemistry,Drug Discovery,Pharmaceutical Science,Molecular Biology,Molecular Medicine,Biochemistry

Reference37 articles.

1. Production, detection, and adaptive responses to free radicals in exercise

2. Free radicals and exercise: An introduction

3. Anti-photoaging activity and inhibition of matrix metalloproteinase (MMP) by marine red alga, Corallina pilulifera methanol extract

4. Flavour compounds of Lavandula angustifolia L. to use in food manufacturing: Comparison of three different extraction methods

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