DSpace at EWHA: Comparison of in vivo and in vitro antioxidative parameters for eleven food factors

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DSpace at EWHA자연과학대학 화학·나노과학전공 Journal papers

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DC Field	Value	Language
dc.contributor.author	Shunichi Fukuzumi	*
dc.date.accessioned	2016-08-28T10:08:34Z	-
dc.date.available	2016-08-28T10:08:34Z	-
dc.date.issued	2013	*
dc.identifier.issn	2046-2069	*
dc.identifier.other	OAK-9840	*
dc.identifier.uri	https://dspace.ewha.ac.kr/handle/2015.oak/223506	-
dc.description.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.	*
dc.language	English	*
dc.title	Comparison of in vivo and in vitro antioxidative parameters for eleven food factors	*
dc.type	Article	*
dc.relation.issue	14	*
dc.relation.volume	3	*
dc.relation.index	SCIE	*
dc.relation.index	SCOPUS	*
dc.relation.startpage	4535	*
dc.relation.lastpage	4538	*
dc.relation.journaltitle	RSC Advances	*
dc.identifier.doi	10.1039/c3ra22686g	*
dc.identifier.wosid	WOS:000315905400012	*
dc.identifier.scopusid	2-s2.0-84875038075	*
dc.author.google	Indo H.P.	*
dc.author.google	Nakanishi I.	*
dc.author.google	Ohkubo K.	*
dc.author.google	Yen H.-C.	*
dc.author.google	Nyui M.	*
dc.author.google	Manda S.	*
dc.author.google	Matsumoto K.-I.	*
dc.author.google	Fukuhara K.	*
dc.author.google	Anzai K.	*
dc.author.google	Ikota N.	*
dc.author.google	Matsui H.	*
dc.author.google	Minamiyama Y.	*
dc.author.google	Nakajima A.	*
dc.author.google	Ichikawa H.	*
dc.author.google	Fukuzumi S.	*
dc.author.google	Ozawa T.	*
dc.author.google	Mukai C.	*
dc.author.google	Majima H.J.	*
dc.contributor.scopusid	Shunichi Fukuzumi(35430038100;58409757400)	*
dc.date.modifydate	20240401081001	*