Comparative Study of the Antioxidative Activity of Culinary Herbs and Spices, and Hepatoprotective Effects of Three Selected Lamiaceae Plants on Carbon Tetrachloride-Induced Oxidative Stress in Rats-Reference-Cited by-同舟云学术

Comparative Study of the Antioxidative Activity of Culinary Herbs and Spices, and Hepatoprotective Effects of Three Selected Lamiaceae Plants on Carbon Tetrachloride-Induced Oxidative Stress in Rats

Published:2015 Issue:3 Volume:21 Page:407-418
ISSN:1344-6606
Container-title:Food Science and Technology Research
language:en
Short-container-title:FSTR

Author:

Masuda Hideki¹,Hironaka So²,Matsui Yoko³,Hirooka Saori¹,Hirai Mami²,Hirata Yushi²,Akao Makoto²,Kumagai Hitomi²

Affiliation:

1. Maihama Research Center, Ogawa & Company, Ltd.

2. Laboratory of Food Chemistry, Department of Chemistry and Life Science, College of Bioresource Sciences, Nihon University

3. Ogawa & Company, Ltd.

Publisher

Japanese Society for Food Science and Technology

Subject

Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology

Link

https://www.jstage.jst.go.jp/article/fstr/21/3/21_407/_pdf

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4. Baba, S., Osakabe, N., Natsume, M., and Terao, J. (2004). Orally administered rosmarinic acid is present as the conjugated and/or methylated forms in plasma, and is degraded and metabolized to conjugated forms of caffeic acid, ferulic acid and m-coumaric acid. Life Sciences, 75, 165-178.

5. Barros, L., Dueñas, M., Dias, M. I., Sousa, M. J., Santos-Buelga, C., and Ferreira, I. C. F. R. (2013). Phenolic profiles of cultivated, in vitro cultured and commercial samples of Melissa officinalis L. infusions. Food Chem., 136, 1-8.

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