Phenylpropanoids, lignan glucosides, feruloyltyramines, and flavonoid glycosides, as antioxidative compounds from aerial parts of Suaeda japonica
Author:
Funder
Chonnam National University
Publisher
The Korean Society of Food Preservation
Subject
Food Science
Link
http://www.ekosfop.or.kr/download/download_pdf?doi=10.11002/kjfp.2021.28.4.489
Reference32 articles.
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3. Ban EJ, Kim JH, Oh GY, Lee SY, Moon JH, Cho JY. Comparison of the antioxidative activities and bioactive compound contents of green tea, roasted green tea, and black tea. J Kor Tea Soc, 24, 64-71 (2018) 10.29225/jkts.2018.24.3.64
4. Burda S, Oleszek W. Antioxidant and antiradical activities of flavonoids. J Agric Food Chem, 49, 2774-2779 (2001) 10.1021/jf001413m
5. Cho JG, Song NY, Nam TG, Shrestha S, Park HJ, Lyu HN, Kim DO, Lee GH, Woo YM, Jeong TS, Baek MI. Flavonoids from the grains of C1/R-S transgenic rice, the transgenic Oryza sativa spp. japonica, and their radical scavenging activities. J Agric Food Chem, 61, 10354-10359 (2013a) 10.1021/jf403072c
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