evaluation of antioxidant and prooxidant activities of bamboo

evaluation of antioxidant and prooxidant activities of bamboo

Evaluation of Antioxidant and Prooxidant Activities of Bamboo

Solvent-extracted bamboo leaf extract (BLE) containing chlorogenic acid, caffeic acid, and luteolin 7-glucoside was evaluated in vitro for free radical scavenging and antioxidant activities using a battery of test methods.

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evaluation of antioxidant and prooxidant activities of bamboo

Evaluation of antioxidant and prooxidant activities of bamboo

Solvent-extracted bamboo leaf extract (BLE) containing chlorogenic acid, caffeic acid, and luteolin 7-glucoside was evaluated in vitro for free radical scavenging and antioxidant activities using a battery of test methods. BLE exhibited a concentration-dependent scavenging activity of DPPH radical.

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evaluation of antioxidant and prooxidant activities of bamboo

Evaluation of Antioxidant and Prooxidant Activities of Bamboo

Evaluation of Antioxidant and Prooxidant Activities of Bamboo Phyllostachys nigra Var. Henonis Leaf Extract in Vitro September 2000 Journal of Agricultural and Food Chemistry 48(8):3170-6

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identification and evaluation of antioxidant activities of

Identification and evaluation of antioxidant activities of

Accessing antioxidant and prooxidant activities of phenolic compounds. J Agric Food Chem. 48 (8): 3 597鈥? 604. Article CAS Google Scholar Hu Ch, Zhang Y, David D K. 2000. Evaluation of antioxidant and prooxidant activities of bamboo Phyllostachys nigra var. henonis leaf extract in vitro.

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identification and evaluation of antioxidant activities of

Identification and evaluation of antioxidant activities of

The antioxidant activity of solvent extracts from two main bamboo species, moso bamboo (Phyllostachys pubescens) and madake bamboo (P. bambusoides) in Japan, was first evaluated by scavenging free

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antioxidant and prooxidant activities of elderberry

Antioxidant and Prooxidant Activities of Elderberry

Clear prooxidant activity in copper-mediated oxidation was observed, depending on the time of addition of extract: whenever the extract was present from the beginning or added within the first 10 min, the antioxidant effect prevailed. Addition at later times led to a considerable reduction of lag phase and increase of maximum oxidation rate.

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assessing antioxidant and prooxidant activities of phenolic

Assessing antioxidant and prooxidant activities of phenolic

Most phenolic compounds had prooxidant activity at low concentrations, unlike synthetic antioxidants (BHA and BHT). Compounds with similar structures exhibited comparable trends in antioxidant activity. Antioxidant activity usually increased with an increase in the number of hydroxyl groups and a decrease in glycosylation.

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