Comparison of antioxidant activities of onion and garlic extracts by inhibition of lipid peroxidation and radical scavenging activity

Author:

Nuutila Anna Maria,Puupponen-Pimiä Riitta,Aarni Marjukka,Oksman-Caldentey Kirsi-Marja

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference36 articles.

1. Varietal differences in distribution of quercetin and kaempferol in onion (Allium cepa) tissue;Bilyk;Journal of Agricultural and Food Chemistry,1984

2. Distribution of quercetin and kaempferol in lettuce, kale, chive, garlic chive, leek, horseradish, red radish and red cabbage tissues;Bilyk;Journal of Agricultural and Food Chemistry,1985

3. Fruits, vegetables and cancer prevention;Block;Nutrition and Cancer,1992

4. Antioxidant capacity of tea and common vegetables;Cao;Journal of Agricultural and Food Chemistry,1996

5. Flavonoid content of several vegetables and their antioxidant activity;Chu;Journal of the Science of Food and Agriculture,2000

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