Relative Inhibition of Lipid Peroxidation, Cyclooxygenase Enzymes, and Human Tumor Cell Proliferation by Natural Food Colors-Reference-Cited by-同舟云学术

Relative Inhibition of Lipid Peroxidation, Cyclooxygenase Enzymes, and Human Tumor Cell Proliferation by Natural Food Colors

Published:2005-10-22 Issue:23 Volume:53 Page:9268-9273
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Reddy Muntha K.¹,Alexander-Lindo Ruby L.¹,Nair Muraleedharan G.¹

Affiliation:

1. Bioactive Natural Products and Phytoceuticals, Department of Horticulture and National Food Safety and Toxicology Center, Michigan State University, East Lansing, Michigan 48824, and Department of Basic Medical Sciences (Biochemistry), University of the West Indies, Mona, Kingston, Jamaica

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf051399j

Reference23 articles.

1. Anthocyanins and betalains: evolution of the mutually exclusive pathways

2. Antioxidant and Antiinflammatory Activities of Anthocyanins and Their Aglycon, Cyanidin, from Tart Cherries

3. Cyclooxygenase inhibitory and antioxidant cyanidin glycosides in cherries and berries

4. Inflammation enhances cardiovascular risk and mortality in hemodialysis patients

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