Walnut (Juglans regia) leaf extracts are strong scavengers of pro-oxidant reactive species
- Author
- ALMEIDA, Isabel F1 ; FEMANDES, Eduarda2 ; LIMA, José L. F. C2 ; COSTA, Paulo C1 ; BAHIA, Maria Fernanda1
[1] Departamento de Tecnologia Farmacêutica, Faculdade de Farmácia da Universidade do Porto, Rua Anibal Cunha 164, 4099-030 Porto, Portugal
[2] REQUIMTE, Departamento de Quimica-Física, Faculdade de Farmácia da Universidade do Porto, Rua Aníbal Cunha 164, 4099-030 Porto, Portugal - Source
Food chemistry. 2008, Vol 106, Num 3, pp 1014-1020, 7 p ; ref : 1 p
- 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 activity Juglans regia Reactive nitrogen species Reactive oxygen species
- Keyword (fr)
- Antioxydant Azote Espèce Extrait Feuille végétal Juglans regia Noix Oxydant Oxygène Partie de plantes Angiospermae Dicotyledones Fruit sec Juglandaceae Spermatophyta
- Keyword (en)
- Antioxidant Nitrogen Species Extract Plant leaf Juglans regia Walnut Oxidant Oxygen Plant part Angiospermae Dicotyledones Nuts Juglandaceae Spermatophyta
- Keyword (es)
- Antioxidante Nitrógeno Especie Extracto Hoja vegetal Juglans regia Nuez Oxidante Oxígeno Parte planta Angiospermae Dicotyledones Frutos secos Juglandaceae Spermatophyta
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B09 Fruit and vegetable industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 19100770
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.2007.07.017 
https://dx.doi.org/10.1016/j.foodchem.2007.07.017
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