Anti-inflammatory and antioxidant activities of red pepper (Capsicum annuum L.) stalk extracts: Comparison of pericarp and placenta extracts
- 1 October 2013
- journal article
- Published by Elsevier BV in Journal of Functional Foods
- Vol. 5 (4), 1724-1731
- https://doi.org/10.1016/j.jff.2013.07.018
Abstract
No abstract availableKeywords
This publication has 33 references indexed in Scilit:
- In vitro inhibitory effect of oriental melon (Cucumis melo L. var. makuwa Makino) seed on key enzyme linked to type 2 diabetes: Assessment of anti-diabetic potential of functional foodJournal of Functional Foods, 2013
- Anti-inflammatory activity of mulberry leaf extract through inhibition of NF-κBJournal of Functional Foods, 2013
- Lingonberry, cranberry and blackcurrant juices affect mRNA expressions of inflammatory and atherothrombotic markers of SHR in a long-term treatmentJournal of Functional Foods, 2012
- Research Article: Effects of salt stress on capsaicin content, growth, and fluorescence in a Jalapeño cultivar ofCapsicum annuum(Solanaceae)BIOS, 2012
- Capsaicinoids quantification in chili peppers cultivated in the state of Yucatan, MexicoFood Chemistry, 2007
- Phenolic acids in potatoes, vegetables, and some of their productsJournal of Food Composition and Analysis, 2007
- Antioxidant activity and phenolic compounds of 112 traditional Chinese medicinal plants associated with anticancerLife Sciences, 2004
- Simultaneous Determination of All Polyphenols in Vegetables, Fruits, and TeasJournal of Agricultural and Food Chemistry, 2002
- Oxidation of nitric oxide by oxomanganese–salen complexes: a new mechanism for cellular protection by superoxide dismutase/catalase mimeticsBiochemical Journal, 2002
- Structure-antioxidant activity relationships of flavonoids and phenolic acidsFree Radical Biology & Medicine, 1996