Antioxidative and anti-inflammatory properties of Citrus sulcata extracts
- 1 February 2011
- journal article
- Published by Elsevier BV in Food Chemistry
- Vol. 124 (3), 958-963
- https://doi.org/10.1016/j.foodchem.2010.07.035
Abstract
No abstract availableKeywords
This publication has 20 references indexed in Scilit:
- Introduction to NF-κB: players, pathways, perspectivesOncogene, 2006
- Flavanones in oranges, tangerines (mandarins), tangors, and tangelos: a compilation and review of the data from the analytical literatureJournal of Food Composition and Analysis, 2006
- Investigation in solid–liquid extraction: influence of ultrasoundChemical Engineering Journal, 2002
- Comparison of some biochemical characteristics of different citrus fruitsFood Chemistry, 2001
- The extraction of rutin from flower buds of Sophora japonicaUltrasonics Sonochemistry, 2001
- Trolox equivalent antioxidant capacity (TEAC) of Ginkgo biloba flavonol and Camellia sinensis catechin metabolitesJournal of Pharmaceutical and Biomedical Analysis, 2000
- H2O2 renders cells accessible to lysis by exogenous phospholipase A2: a novel mechanism for cell damage in inflammatory processesFEBS Letters, 1996
- Spices as antioxidantsTrends in Food Science & Technology, 1995
- Rapid colorimetric assay for cellular growth and survival: Application to proliferation and cytotoxicity assaysJournal of Immunological Methods, 1983
- Reaction of thioureas with the Folin-Ciocalteu reagentAnalytica Chimica Acta, 1975