Chemiluminescent screening of quenching effects of natural colorants against reactive oxygen species: Evaluation of grape seed, monascus, gardenia and red radish extracts as multi-functional food additives
- 31 December 2007
- journal article
- Published by Elsevier BV in Food Chemistry
- Vol. 101 (3), 980-986
- https://doi.org/10.1016/j.foodchem.2006.02.050
Abstract
No abstract availableKeywords
This publication has 26 references indexed in Scilit:
- Evaluation of quenching effects of non-water-soluble and water-soluble rosemary extracts against active oxygen species by chemiluminescent assayFood Chemistry, 2004
- Scavenger effect of flavonols on HOCl‐induced luminol chemiluminescenceLuminescence, 2004
- Polyphenolics in Grape Seeds—Biochemistry and FunctionalityJournal of Medicinal Food, 2003
- Antioxidative Capacity of Extracts and Constituents in Cornus capitata Adventitious RootsJournal of Agricultural and Food Chemistry, 2003
- Protective effect of green tea polyphenol (‐)‐epigallocatechin gallate and other antioxidants on lipid peroxidation in gerbil brain homogenatesPhytotherapy Research, 2003
- Antioxidant effect ofβ-carotene on lipid peroxidation and synergism with tocopherol in an emulsified linoleic acid model systemInternational Journal of Food Sciences and Nutrition, 2002
- Natural Pigments: Carotenoids, Anthocyanins, and Betalains — Characteristics, Biosynthesis, Processing, and StabilityCritical Reviews in Food Science and Nutrition, 2000
- Antioxidant Properties of Crocin from Gardenia jasminoides Ellis and Study of the Reactions of Crocin with Linoleic Acid and Crocin with OxygenJournal of Agricultural and Food Chemistry, 2000
- Biological activities of oligoketide pigments of Monascus purpureusFood Additives & Contaminants, 1999
- Action of phenolic antioxidants on various active oxygen speciesJournal of Bioluminescence and Chemiluminescence, 1995