Antioxidant Activity of Minimally Processed Red Chicory (Cichorium intybus L.) Evaluated in Xanthine Oxidase-, Myeloperoxidase-, and Diaphorase-Catalyzed Reactions-Reference-Cited by-同舟云学术

Antioxidant Activity of Minimally Processed Red Chicory (Cichorium intybus L.) Evaluated in Xanthine Oxidase-, Myeloperoxidase-, and Diaphorase-Catalyzed Reactions

Published:2008-08-01 Issue:16 Volume:56 Page:7194-7200
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Lavelli Vera¹

Affiliation:

1. DISTAM, Dipartimento di Scienze e Tecnologie Alimentari e Microbiologiche, Università degli Studi di Milano, via Celoria 2, 20133 Milano, Italy

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf801913v

Reference34 articles.

1. Cichorium intybus L - cultivation, processing, utility, value addition and biotechnology, with an emphasis on current status and future prospects

2. Bioavailability and bioefficacy of polyphenols in humans. I. Review of 97 bioavailability studies

3. Functional food science and defence against reactive oxidative species

4. Evaluation of the Phenolic Content in the Aerial Parts of Different Varieties of Cichorium intybus L.

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