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Anti-inflammatory and antioxidative activity of anthocyanins from purple basil leaves induced by selected abiotic elicitors

  • Published:2015-04 Issue: Volume:172 Page:71-77
  • ISSN:0308-8146
  • Container-title:Food Chemistry
  • language:en
  • Short-container-title:Food Chemistry

Author:

Szymanowska Urszula,Złotek Urszula,Karaś Monika,Baraniak Barbara

Funder

Polish Ministry of Science and Higher Education

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. Lipoxygenases in soybeans;Axelroad;Methods in Enzymology,1981

2. Positive effects of temperature and growth conditions on enzymatic and antioxidant status in lettuce plants;Boo;Plant Science,2011

3. Anthocyanin content, antioxidant, anti-inflammatory and anticancer properties of blackberry and raspberry fruits;Bowen-Forbes;Journal of Food Composition and Analysis,2010

4. Use of free radical method to evaluate antioxidant activity;Brand-Williams;LWT – Food Science and Technology,1995

5. Separation and characterization of anthocyanins by HPLC. UNIT F1.3;Durst,2001
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