Antioxidative Phenolic Compounds Isolated from Almond Skins (Prunus amygdalus Batsch)-Reference-Cited by-同舟云学术

Antioxidative Phenolic Compounds Isolated from Almond Skins (Prunus amygdalus Batsch)

Published:2002-03-07 Issue:8 Volume:50 Page:2459-2463
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Sang Shengmin¹,Lapsley Karen¹,Jeong Woo-Sik¹,Lachance Paul A.¹,Ho Chi-Tang¹,Rosen Robert T.¹

Affiliation:

1. Department of Food Science and Center for Advanced Food Technology, Rutgers University, 65 Dudley Road, New Brunswick, New Jersey 08901-8520, and Almond Board of California, 1150 Ninth Street, Suite 1500, Modesto, California 95354

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf011533%2B

Reference46 articles.

1. Reversal of age-related increase in brain protein oxidation, decrease in enzyme activity, and loss in temporal and spatial memory by chronic administration of the spin-trapping compound N-tert-butyl-alpha-phenylnitrone.

2. Low density lipoprotein undergoes oxidative modification in vivo.

3. Antioxidant Activity and Total Phenolics in Selected Fruits, Vegetables, and Grain Products

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