Inactivation of lipoxygenase and cyclooxygenase by natural betalains and semi-synthetic analogues-Reference-Cited by-同舟云学术

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Inactivation of lipoxygenase and cyclooxygenase by natural betalains and semi-synthetic analogues

Published:2014-07 Issue: Volume:154 Page:246-254
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Vidal Pedro J.,López-Nicolás José M.,Gandía-Herrero Fernando,García-Carmona Francisco

Funder

Ministerio de Ciencia e Innovación (MICINN, FEDER, Spain

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference43 articles.

1. Chemical stability and colorant properties of betaxanthin pigments from Celosia argentea;Cai;Journal of Agricultural and Food Chemistry,2001

2. Characterization and application of betalain pigments from plants of the Amaranthaceae;Cai;Trends in Food Science and Technology,2005

3. Mechanism of selective inhibition of the inducible isoform of prostaglandin G/H synthase;Copeland;Proceedings of the National Academy of Sciences,1994

4. Characterization of the antiradical activity of betalains from Beta vulgaris L. roots;Escribano;Phytochemical Analysis,1998

5. Colour inheritance in cactus pear (Opuntia ficus-indica) fruits;Felker;Annals of Applied Biology,2008

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