Antioxidant properties of four edible algae harvested in the Noto Peninsula, Japan
- 30 November 2005
- journal article
- Published by Elsevier BV in Journal of Food Composition and Analysis
- Vol. 18 (7), 625-633
- https://doi.org/10.1016/j.jfca.2004.06.015
Abstract
No abstract availableThis publication has 26 references indexed in Scilit:
- Preparation and functional properties of beverages made from sea algaeFood Chemistry, 2003
- Involvement of Anthocyanins and other Phenolic Compounds in Radical‐Scavenging Activity of Purple‐Fleshed Sweet Potato CultivarsJournal of Food Science, 2002
- Fate of Water-Soluble Polysaccharides in Dried Chorda filum a Brown Alga During Water WashingJournal of Food Composition and Analysis, 2002
- Ascorbic acid improves the antioxidant activity of European grape juices by improving the juices' ability to inhibit lipid peroxidation of human LDL in vitroInternational Journal of Food Science & Technology, 2001
- Antioxidant activity of fresh and processed edible seaweedsJournal of the Science of Food and Agriculture, 2001
- Fucoxanthin as the Major Antioxidant inHijikia fusiformis, a Common Edible SeaweedBioscience, Biotechnology, and Biochemistry, 1999
- Molecular mechanisms in cancer induction and prevention.Environmental Health Perspectives, 1993
- Pyropheophytinaas an Antioxidative Substance from the Marine Alga, Arame (Eisenia bicyclis)Bioscience, Biotechnology, and Biochemistry, 1992
- Role of ferritin as a lipid oxidation catalyst in muscle foodJournal of Agricultural and Food Chemistry, 1990
- Antioxidant Determinations by the Use of a Stable Free RadicalNature, 1958