Antioxidative Activity of Capsorubin and Related Compounds from Paprika (Capsicum annuum)
Author:
Affiliation:
1. Kyoto Pharmaceutical University
2. Research Institute for Production Development
Publisher
Japan Oil Chemists' Society
Subject
General Chemical Engineering,General Medicine,General Chemistry
Link
https://www.jstage.jst.go.jp/article/jos/50/8/50_8_663/_pdf
Reference16 articles.
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2. 2. Minguezu-Mosquera, M.I. & Hornero-Mendez, D. (1994) J. Agric. Food. Chem., 42, 38-44.
3. 3. Minguezu-Mosquera, M.I. & Hornero-Mendez, D. (1994) J. Agric. Food. Chem., 42, 1555-1560.
4. 4. Deli, J., Matus, Z. & Toth. G. (1996) J. Agric. Food. Chem., 44, 711-716.
5. 5. Foote, C.S., Chang, Y.C. & Denny, R.W. (1970) J. Am. Chem. Soc., 92, 5216-5218.
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