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Comparison of in vivo and in vitro antioxidative parameters for eleven food factors

Title
Comparison of in vivo and in vitro antioxidative parameters for eleven food factors
Authors
Indo H.P.Nakanishi I.Ohkubo K.Yen H.-C.Nyui M.Manda S.Matsumoto K.-I.Fukuhara K.Anzai K.Ikota N.Matsui H.Minamiyama Y.Nakajima A.Ichikawa H.Fukuzumi S.Ozawa T.Mukai C.Majima H.J.
Ewha Authors
Shunichi Fukuzumi
SCOPUS Author ID
Shunichi Fukuzumiscopus
Issue Date
2013
Journal Title
RSC Advances
ISSN
2046-2069JCR Link
Citation
vol. 3, no. 14, pp. 4535 - 4538
Indexed
SCIE; SCOPUS WOS scopus
Abstract
In vivo antioxidative activity assays against reactive oxygen species generated in mitochondria, together with in vitro two radical-scavenging assays, electrochemical measurements, and theoretical calculations of ionization potentials (IP), were carried out for eleven food factors. Lycopene, with the smallest IP value, showed the highest anti-apoptotic activity. © 2012 The Royal Society of Chemistry.
DOI
10.1039/c3ra22686g
Appears in Collections:
자연과학대학 > 화학·나노과학전공 > Journal papers
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