Synergistic, additive, and antagonistic antioxidant effects in the mixtures of curcumin with (−)-epicatechin and with a green tea fraction containing (−)-epicatechin-Reference-Cited by-同舟云学术

Synergistic, additive, and antagonistic antioxidant effects in the mixtures of curcumin with (−)-epicatechin and with a green tea fraction containing (−)-epicatechin

Published:2021-10 Issue: Volume:360 Page:129994
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Slavova-Kazakova Adriana,Janiak Michał A.,Sulewska Katarzyna,Kancheva Vessela D.,Karamać Magdalena

Funder

Bulgarian Academy of Sciences

Polska Akademia Nauk

Instytut Rozrodu Zwierzat i Badań Żywnosci Polskiej Akademii Nauk w Olsztynie

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

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5. The relationship between standard reduction potentials of catechins and biological activities involved in redox control;Baranowska;Redox Biology,2018

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