Antioxidative Properties and Ability of Phenolic Compounds ofMyrtus communisLeaves to CounteractIn VitroLDL and Phospholipid Aqueous Dispersion Oxidation-Reference-Cited by-同舟云学术

Antioxidative Properties and Ability of Phenolic Compounds ofMyrtus communisLeaves to CounteractIn VitroLDL and Phospholipid Aqueous Dispersion Oxidation

Published:2014-06-24 Issue:7 Volume:79 Page:C1260-C1270
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Dairi Sofiane¹²,Madani Khodir¹,Aoun Manar²,Him Joséphine Lai Kee³,Bron Patrick³,Lauret Céline²,Cristol Jean-Paul²⁴,Carbonneau Marie-Annette²

Affiliation:

1. Faculty of Nature and Life Sciences; 3BS Laboratory A. Mira Univ; Bejaia 06000 Algeria

2. UMR 204 NUTRIPASS; - Univ., Inst. of Clinical Research - -641; Av. Doyen Gaston Giraud, 34093 Montpellier Cedex 5 France

3. Structural Biochemistry Center; UMR 5048, 29, rue de Navacelles 34090 Montpellier France

4. Dept. of Biochemistry; Lapeyronie hospital; CHRU 371, Av. Doyen Gaston Giraud 34295 Montpellier Cedex 5 France

Publisher

Wiley

Subject

Food Science

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