Functional Properties of Spice Extracts Obtained via Supercritical Fluid Extraction-Reference-Cited by-同舟云学术

Functional Properties of Spice Extracts Obtained via Supercritical Fluid Extraction

Published:2003-03-25 Issue:9 Volume:51 Page:2520-2525
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Leal Patrícia F.¹,Braga Mara E. M.¹,Sato Daisy N.¹,Carvalho João E.¹,Marques Marcia O. M.¹,Meireles M. Angela A.¹

Affiliation:

1. LASEFI−DEA/FEA−UNICAMP (State University of Campinas), Caixa Postal 6121, 13083-970 Campinas, São Paulo, Brazil; Instituto Adolfo Lutz, Laboratório de Ribeirão Preto, Rua Minas 877, Campos Elíseos, Ribeirão Preto, São Paulo, 14085-410 Brazil; CPQBA−Centro Pluridisciplinar de Pesquisas Químicas, Biológicas e Agrícolas, Estrada PLN 393, 999 Vila Betel Caixa Postal 6171, 13081-970 Paulínia, São Paulo, Brazil; and LPN−Laboratório de Produtos Naturais, IAC, Caixa Postal 28, 13001-970 Campinas, São Paulo, Brazil

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf0260693

Reference19 articles.

1. Free Radical Reactions of Curcumin in Membrane Models

2. Characterization of food antioxidants, illustrated using commercial garlic and ginger preparations

3. Anti-tumor promoting potential of naturally occurring diarylheptanoids structurally related to curcumin

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