Total Phenolic Content, Antioxidative, Anti-amylase, Anti-glucosidase, and Antihistamine Release Activities of Bangladeshi Fruits-Reference-Cited by-同舟云学术

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Total Phenolic Content, Antioxidative, Anti-amylase, Anti-glucosidase, and Antihistamine Release Activities of Bangladeshi Fruits

Published:2008 Issue:3 Volume:14 Page:261-268
ISSN:1344-6606
Container-title:Food Science and Technology Research
language:en
Short-container-title:FSTR

Author:

HOSSAIN Sheikh Julfikar,TSUJIYAMA Iyo,TAKASUGI Mikako,ISLAM Md. Ashabul,BISWAS Rajat Shuvra,AOSHIMA Hitoshi

Publisher

Japanese Society for Food Science and Technology

Subject

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

Reference42 articles.

1. Ames, B.N. (1983). Dietary carcinogens and anticarcinogens: oxygen radicals and degenerative diseases. Science, 221, 1256-1264.

2. Oxidants, antioxidants, and the degenerative diseases of aging.

3. Prevention of the deterioration of polyphenol-rich beverages

4. Effect of 3-O-Octanoyl-(+)-catechin on the Responses of GABAA Receptors and Na+/Glucose Cotransporters Expressed in Xenopus Oocytes and on the Oocyte Membrane Potential

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