Antioxidant Capacity of Some Herbs/Spices from Cameroon: A Comparative Study of Two Methods-Reference-Cited by-同舟云学术

Antioxidant Capacity of Some Herbs/Spices from Cameroon: A Comparative Study of Two Methods

Published:2005-07-28 Issue:17 Volume:53 Page:6819-6824
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Agbor Gabriel A.¹,Oben Julius E.¹,Ngogang Jeanne Y.¹,Xinxing Cai¹,Vinson Joe A.¹

Affiliation:

1. Department of Chemistry, University of Scranton, Scranton, Pennsylvania 18510, CRPMT, Institute of Medical Research and Medicinal Plant Studies, P.O. Box 6163, Yaounde, Cameroon, Department of Biochemistry and Department of Physiological Sciences, Faculty of Medicine and Biomedical Sciences, University of Yaounde I, Cameroon

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf050445c

Reference36 articles.

1. Free Radicals Scavenging Efficiency of a Few Naturally Occurring Flavonoids: A Comparative Study

2. [2] Ferric reducing/antioxidant power assay: Direct measure of total antioxidant activity of biological fluids and modified version for simultaneous measurement of total antioxidant power and ascorbic acid concentration

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