Antioxidant activities of malt extract from barley (Hordeum vulgare L.) toward various oxidative stress in vitro and in vivo-Reference-Cited by-同舟云学术

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Antioxidant activities of malt extract from barley (Hordeum vulgare L.) toward various oxidative stress in vitro and in vivo

Published:2010-01 Issue:1 Volume:118 Page:84-89
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Qingming Yang,Xianhui Pan,Weibao Kong,Hong Yang,Yidan Su,Li Zhang,Yanan Zhang,Yuling Yang,Lan Ding,Guoan Liu

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference30 articles.

1. Oxidants, antioxidants, and the degenerative diseases of aging;Ames;Proceedings of the National Academy of Sciences of the United States of America,1993

2. Lipid peroxidation: Control of cell proliferation, cell differentiation and cell death;Barrera;Molecular Aspects of Medicine,2008

3. Oxidants and antioxidants in clinical medicine: Past, present and future potential;Bland;Journal of Nutritional and Environment Medicine,1995

4. Antioxidant phenols in barley (Hordeum vulgare L.) flour: Comparative spectrophotometric study among extraction methods of free and bound phenolic compounds;Bonoli;Journal of Agriculture and Food Chemistry,2004

5. Inhibition of free radical-induced peroxidation of rat liver microsomes by resveratrol and its analogues;Cai;Biochimica et Biophysica Acta,2003

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