Inhibition of Oxidation of Human Low-Density Lipoproteins by Phenolic Substances in Different Essential Oils Varieties-Reference-Cited by-同舟云学术

Inhibition of Oxidation of Human Low-Density Lipoproteins by Phenolic Substances in Different Essential Oils Varieties

Published:2000-08-17 Issue:9 Volume:48 Page:3801-3805
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Teissedre P. L.¹,Waterhouse A. L.¹

Affiliation:

1. Université de Montpellier I, Faculté de Pharmacie, Centre de Formation et de Recherche en Oenologie, Av. Charles Flahault, 34060 Montpellier Cedex 2, France, and Department of Viticulture and Enology, University of California, Davis, California 95616

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf990921x

Reference28 articles.

1. Chemical composition of indigenous wild herbs, spices, fruits, nuts and leafy vegetables used as food

2. Antioxidant actions of thymol, carvacrol, 6-gingerol, zingerone and hydroxytyrosol

3. Efficacy of Topical Treatment of Pigmentation Skin Disorders with Plant Hydroquinone Glucosides as Assessed by Quantitative Color Analysis

4. Flavonoids inhibit the oxidative modification of low density lipoproteins by macrophages

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