Antioxidant activities of cultivated and wild korean ginseng leaves
- Author
- JUNG, Chang-Hwa1 2 ; SEOG, Ho-Moon1 ; CHOI, In-Wook1 ; CHO, Hong-Yon2
[1] Korea Food Research Institute, San 46-1, Baekhyun-dong, Bundang-gu, Seongnam-si, Kyunggi-do 463-420, Korea, Republic of
[2] Korea University, 1,5-ka, Anam-dong, Sungbuk-ku, Seoul 136-701, Korea, Republic of - Source
Food chemistry. 2005, Vol 92, Num 3, pp 535-540, 6 p ; ref : 24 ref
- CODEN
- FOCHDJ
- ISSN
- 0308-8146
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Antioxidant activities DPPH radicals Ginseng leaves Kaempferol Quercetin
- Keyword (fr)
- Antioxydant Feuille végétal Flavonoïde Ginseng Kaempférol Partie de plantes Quercétine Flavonol dérivé Plante médicinale Polyphénol
- Keyword (en)
- Antioxidant Plant leaf Flavonoid Ginseng Kaempferol Plant part Quercetin Medicinal plant Polyphenol
- Keyword (es)
- Antioxidante Hoja vegetal Flavonoide Ginseng Parte planta Quercetina Planta medicinal Polifenol
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries
- Pascal
- 002 Biological and medical sciences / 002B Medical sciences / 002B02 Pharmacology. Drug treatments / 002B02A General pharmacology / 002B02A04 Pharmacognosy. Homeopathy. Health food
- Discipline
- Agrifood industries General pharmacology
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 16695915
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.foodchem.2004.08.021 
https://dx.doi.org/10.1016/j.foodchem.2004.08.021
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