Antioxidative and anti-inflammatory potential of phenolics from purple basil (Ocimum basilicum L.) leaves induced by jasmonic, arachidonic and β-aminobutyric acid elicitation

Author:

Złotek Urszula1,Szymanowska Urszula1,Karaś Monika1,Świeca Michał1

Affiliation:

1. Department of Biochemistry and Food Chemistry; University of Life Sciences; ul. Skromna 8 Lublin 20-704 Poland

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Reference41 articles.

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3. Effect of high carbon dioxide concentration on PAL activity and phenolic contents in ripening cherimoya fruit;Assis;Postharvest Biology and Technology,2001

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

5. Elicitation: a tool for enriching the bioactive composition of foods;Baenas;Molecules,2014

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