Antioxidant activity of olive phenols and other dietary phenols in model gastric conditions: Scavenging of the free radical DPPH and inhibition of the haem-induced peroxidation of linoleic acid-Reference-Cited by-同舟云学术

Antioxidant activity of olive phenols and other dietary phenols in model gastric conditions: Scavenging of the free radical DPPH and inhibition of the haem-induced peroxidation of linoleic acid

Published:2016-12 Issue: Volume:213 Page:135-142
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Achat Sabiha,Rakotomanomana Njara,Madani Khodir,Dangles Olivier

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference33 articles.

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4. Evaluation of reduction kinetics of 2,2-diphenyl-1-picrylhydrazylradical by flavonoid glycoside rutin in mixed solvent-based micellar media;Chat;Colloids & Surfaces A: Physicochemical & Engineering Aspects,2013

5. Antioxidant activity of plant phenols: Chemical mechanisms and biological significance;Dangles;Current Organic Chemistry,2012

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