Antioxidant capacities, phenolic compounds and polysaccharide contents of 49 edible macro-fungi-Reference-Cited by-同舟云学术

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Antioxidant capacities, phenolic compounds and polysaccharide contents of 49 edible macro-fungi

Published:2012 Issue:11 Volume:3 Page:1195
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Guo Ya-Jun,Deng Gui-Fang,Xu Xiang-Rong,Wu Shan,Li Sha,Xia En-Qin,Li Fang,Chen Feng,Ling Wen-Hua,Li Hua-Bin

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2012/FO/C2FO30110E

Reference38 articles.

1. Free radicals, oxidative stress, and antioxidants in human health and disease

2. Plant-based foods and prevention of cardiovascular disease: an overview

3. Reactive oxygen species, antioxidants, and the mammalian thioredoxin system1 1This review is based on the licentiate thesis “Thioredoxin reductase—interactions with the redox active compounds 1-chloro-2,4-dinitrobenzene and lipoic acid” by Jonas Nordberg, 2001, Karolinska Institute, Stockholm, ISBN 91-631-1064-4.

4. Epidemiologic evidence of the protective effect of fruit and vegetables on cancer risk

5. Fruit, vegetables, and cancer prevention: A review of the epidemiological evidence

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