Evaluation of the antiradical and antioxidant properties of extracts from Indian red chili and black pepper by in vitro models

نویسندگان

  • A. G. Gopala Krishna
  • B. R. Lokesh
  • D. Sugasini
  • V. D. Kancheva
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

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تاریخ انتشار 2010