Effect of Italian Sour Cherry (<i>Prunus cerasus</i> L.) on the Formation of Advanced Glycation End Products and Lipid Peroxidation
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چکیده
منابع مشابه
Effect of Italian Sour Cherry (Prunus cerasus L.) on the Formation of Advanced Glycation End Products and Lipid Peroxidation
Sweet and sour cherries contain several polyphenols that possess antioxidant and anti-inflammatory properties. Aim of this study was to investigate the effect of the maturity stage on phenol content and biological properties of extract of a local Morello-type of sour cherry (Prunus cerasus L.), “visciola”. The study of total phenol content and total antioxidant potential was associated with the...
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ژورنال
عنوان ژورنال: Food and Nutrition Sciences
سال: 2014
ISSN: 2157-944X,2157-9458
DOI: 10.4236/fns.2014.516170