Evaluation of the antiradical and antioxidant properties of extracts from Indian red chili and black pepper by in vitro models
نویسندگان
چکیده
Evaluation of the antiradical and antioxidant properties of extracts from Indian red chili and black pepper by in vitro models A. G. Gopala Krishna, B. R. Lokesh, D. Sugasini, V. D. Kancheva* 1 Department of Lipid Science and Traditional Foods, Central Food Technological Research Institute, Mysore 570020, India 2 Laboratory of Lipid Chemistry, Institute of Organic Chemistry with Centre of Phytochemistry, Bulgarian Academy of Sciences, Acad. G. Bonchev St., Block 9, Sofia 1113, Bulgaria
منابع مشابه
Antibacterial and Antioxidant Potential of Essential Oils of Five Spices
Background: Essential Oils (EOs) of spices may serve as a potential source of antibacterial and antioxidant agents due to the presence of a diverse group of phytochemicals. In the present investigation, an attempt has been made to seek EOs from five commonly used spices that have both strong antibacterial and antioxidant potential to shed some light on these important aspects. Methods: In vitr...
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