Effect of Hot Water Extracts of Roasted Rhus vemiciflua Stokes on Antioxidant Activity and Cytotoxicity
Author:
Publisher
The Korean Society of Food Science and Nutrition
Subject
Nutrition and Dietetics,Food Science
Link
http://ocean.kisti.re.kr/downfile/crosscheck/kfn/JAKO200504704012369.pdf
Reference14 articles.
1. Spectroscopic Investigation of Peroxide Binding to the Trinuclear Copper Cluster Site in Laccase: Correlation with the Peroxy-Level Intermediate and Relevance to Catalysis
2. Antioxidant activity of a Rhus verniciflua Stokes ethanol extract
3. Assay for lipid peroxides in animal tissues by thiobarbituric acid reaction
4. Antioxidant Determinations by the Use of a Stable Free Radical
5. Physical and chemical attributes of defective crude and roasted coffee beans
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1. Comparison of physicochemical properties by different parts of Rhus verniciflua and food properties of Rhus verniciflua seed;Korean Journal of Food Preservation;2022-10
2. Isolation and Identification of Fisetin: An Antioxidative Compound Obtained from Rhus verniciflua Seeds;Molecules;2022-07-14
3. A Liquid Chromatography–Tandem Mass Spectrometry Method for Simultaneous Quantitation of 10 Bioactive Components inRhus vernicifluaExtracts;Journal of Chromatographic Science;2015-10-24
4. Pharmacokinetic Profile of Eight Phenolic Compounds and Their Conjugated Metabolites after Oral Administration of Rhus verniciflua Extracts in Rats;Journal of Agricultural and Food Chemistry;2015-05-29
5. Effect of lacquering on indoor air carbonyl compound quality and human malondialdehyde levels;Toxicology and Environmental Health Sciences;2011-09
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