Antioxidant activity of chestnut constituents: flowers, leaves, skins and fruits

In this study, the antioxidant properties of different chestnut constituents (flowers, leaves, skins and fruits) were evaluated through several biochemical assays: DPPH (2,2-diphenyl-1- picrylhydrazyl) radical scavenging activity, reducing power, inhibition of β-carotene bleaching, inhibition of oxi...

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Detalhes bibliográficos
Autor principal: Barreira, João C.M. (author)
Outros Autores: Ferreira, Isabel C.F.R. (author), Oliveira, Beatriz (author), Pereira, J.A. (author)
Formato: conferenceObject
Idioma:eng
Publicado em: 2011
Assuntos:
Chestnut constituents
Antioxidants
Scavenging effects
Peroxidation
Hemolysis inhibition
Texto completo:http://hdl.handle.net/10198/6041
País:Portugal
Oai:oai:bibliotecadigital.ipb.pt:10198/6041

Texto Completo

http://hdl.handle.net/10198/6041

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