Targeting excessive free radicals with peels and juices of citrus fruits: grapefruit, lemon, lime and orange
A comparative study between the antioxidant properties of peel (flavedo and albedo) and
juice of some commercially grown citrus fruit (Rutaceae), grapefruit (Citrus paradisi), lemon
(Citrus limon), lime (Citrus× aurantiifolia) and sweet orange (Citrus sinensis) was performed.
Different in vitro assays were applied to the volatile and polar fractions of peels and to crude
and polar fraction of juices: 2, 2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging
capacity, reducing power and inhibition of lipid peroxidation using β-carotene–linoleate …
juice of some commercially grown citrus fruit (Rutaceae), grapefruit (Citrus paradisi), lemon
(Citrus limon), lime (Citrus× aurantiifolia) and sweet orange (Citrus sinensis) was performed.
Different in vitro assays were applied to the volatile and polar fractions of peels and to crude
and polar fraction of juices: 2, 2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging
capacity, reducing power and inhibition of lipid peroxidation using β-carotene–linoleate …
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