Antioxidant Activity of Capsanthin and the Fatty Acid Esters in Paprika (Capsicum annuum)
Author:
Affiliation:
1. Department of Food Science and Technology, College of Bioresource Sciences, Nihon University, 3-34-1 Shimouma, Setagaya-ku, Tokyo 154-8513, Japan
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf980200i
Reference23 articles.
1. Studies on the carotenoid pigments of paprika (Capsicum annuum L.var Sz-20)
2. β-Carotene: an Unusual Type of Lipid Antioxidant
3. Free and esterified carotenoids in green and red fruits of Capsicum annuum
4. Lycopene as the most efficient biological carotenoid singlet oxygen quencher
5. Chemistry of singlet oxygen. XI. Cis-trans isomerization of carotenoids by single oxygen and a probable quenching mechanism
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