Antioxidant Effect of Raphanus sativus L. through the Suppression of Reactive Oxygen Species Production
Author:
Affiliation:
1. Department of Agrofood Resources, National Institute of Agricultural Sciences, RDA
2. Department of Food and Biotechnology, Korea University
Funder
Rural Development Administration
Publisher
The Korean Society of Food Science and Nutrition
Subject
Nutrition and Dietetics,Food Science
Link
http://pdf.medrang.co.kr/JKFN/2021/050/JKFN050-11-1145.pdf
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1. Postischemic Recovery of Contractile Function is Impaired in SOD2 +/− but Not SOD1 +/− Mouse Hearts
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3. The Role of Glucosinolate Hydrolysis Products from Brassica Vegetable Consumption in Inducing Antioxidant Activity and Reducing Cancer Incidence
4. Antioxidant Determinations by the Use of a Stable Free Radical
5. Antioxidant Effect of Hot Water Extracts from 3 Types Indonesia Plants (Hibiscus Petals, Moringa Oleifera Gymnosperm, and Nipa Fruticans Wurmb)
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