Antioxidant Activity of Black Currant Anthocyanin Aglycons and Their Glycosides Measured by Chemiluminescence in a Neutral pH Region and in Human Plasma-Reference-Cited by-同舟云学术

Antioxidant Activity of Black Currant Anthocyanin Aglycons and Their Glycosides Measured by Chemiluminescence in a Neutral pH Region and in Human Plasma

Published:2002-08-01 Issue:18 Volume:50 Page:5034-5037
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Matsumoto Hitoshi¹,Nakamura Yuko¹,Hirayama Masao¹,Yoshiki Yumiko¹,Okubo Kazuyoshi¹

Affiliation:

1. Health and Bioscience Laboratories, Meiji Seika Kaisha, Ltd., 5-3-1, Chiyoda, Sakado-shi, Saitama 350-0289, Japan, and Department of Environmental Bioremediation, Graduate School of Agriculture Science, Tohoku University, 1-1 Tsutsumidori Amamiyamachi, Aoba-ku, Sendai, Miyagi 981-8555, Japan

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf020292i

Reference12 articles.

1. Wine, alcohol, platelets, and the French paradox for coronary heart disease

2. Antioxidant activity of flavonol aglycones and their glycosides in methyl linoleate

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