St. John's Wort (Hypericum perforatum) extracts and isolated phenolic compounds are effective antioxidants in several in vitro models of oxidative stress
- Author
- SILVA, Bruno A1 2 ; MALVA, Joao O2 3 ; DIAS, Alberto C. P1
[1] Department of Biology, University of Minho, Campus de Gualtar, Braga, Portugal
[2] Center for Neuroscience and Cell Biology, University of Coimbra, Coimbra, Portugal
[3] Institute of Biochemistry, Faculty of Medicine, University of Coimbra, Coimbra, Portugal - Source
Food chemistry. 2008, Vol 110, Num 3, pp 611-619, 9 p ; ref : 1/2 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 Hypericum perforatum Lipid peroxidation inhibition Phenolics Radical-scavenging
- Keyword (fr)
- Antioxydant Extrait In vitro Inhibition Lipide Modèle Peroxydation Phénols Stress oxydatif
- Keyword (en)
- Antioxidant Extract In vitro Inhibition Lipids Models Peroxidation Phenols Oxidative stress
- Keyword (es)
- Antioxidante Extracto In vitro Inhibición Lípido Modelo Peroxidación Fenoles Estrés oxidativo
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 20311203
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.2008.02.047 
https://dx.doi.org/10.1016/j.foodchem.2008.02.047
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