1 |
Oboh G. 2005. Effect of blanching on the antioxidant properties of some tropical green leafy vegetables. LWT-Food Sci Technol 38: 513-517.
DOI
ScienceOn
|
2 |
Terashima M, Watanabe R, Ueki M, Matsumura S. 2010. Comprehensive evaluation of antioxidant activity for various substances with 5-axe cobweb chart. Food Chem 120: 150-155.
DOI
ScienceOn
|
3 |
Blois MS. 1958. Antioxidant determinations by the use of a stable free radical. Nature 181: 1199-1200.
DOI
ScienceOn
|
4 |
Pecorari M, Villaño D, Testa MF, Schmid M, Serafini M. 2010. Biomarkers of antioxidant status following ingestion of green teas at different polyphenol concentrations and antioxidant capacity in human volunteers. Mol Nutr Food Res 54: S278-S283.
DOI
ScienceOn
|
5 |
Choi EM. 2007. Ligularia fischeri leaf extract prevents the oxidative stress in DBA/1J mice with type II collagen-induced arthritis. J Appl Toxicol 27: 176-182.
DOI
ScienceOn
|
6 |
Bae JH, Yu SO, Kim YM, Chon SU, Kim BW, Heo BG. 2009. Physiological activity of methanol extracts from Ligularia fischeri and their hyperplasia inhibition activity of cancer cell. J Bio Environ Control 18: 67-73.
과학기술학회마을
|
7 |
Kim SM, Jeon JS, Kang SW, Jung YJ, Ly LN, Um BH. 2012. Content of antioxidative caffeoylquinic acid derivatives in field-grown Ligularia fischeri (Ledeb.) Turcz and responses to sunlight. J Agric Food Chem 60: 5597-5603.
DOI
ScienceOn
|
8 |
Han C. 1997. Screening of anticarcinogenic ingredients in tea polyphenols. Cancer Lett 114: 153-158.
DOI
ScienceOn
|
9 |
Piao XL, Mi XY, Tian YZ, Wu Q, Piao HS, Zeng Z, Wang D, Piao X. 2009. Rapid identification and characterization of antioxidants from Ligularia fischeri. Arch Pharm Res 32: 1689-1694.
과학기술학회마을
DOI
ScienceOn
|
10 |
Cho SD, Kim GH. 2005. Food product development and quality characteristics of Ligularia fischeri for food resources. Korean J Food Preserv 12: 43-47.
과학기술학회마을
|
11 |
Jimenez-Monreal AM, Garcia-Diz L, Martinez-Tomé M, Mariscal M, Murcia MA. 2009. Influence of cooking methods on antioxidant activity of vegetables. J Food Sci 74: H97-H103.
DOI
ScienceOn
|
12 |
Parr AJ, Bolwell GP. 2000. Phenols in the plant and in man. The potential for possible nutritional enhancement of the diet by modifying the phenols content or profile. J Sci Food Agric 80: 985-1012.
DOI
|
13 |
Amin I, Lee WY. 2005. Effect of different blanching times on antioxidant properties in selected cruciferous vegetables. J Sci Food Agric 85: 2314-2320.
DOI
ScienceOn
|
14 |
Valko M, Leibfritz D, Moncol J, Cronin MT, Mazur M, Telser J. 2007. Free radicals and antioxidants in normal physiological functions and human disease. Int J Biochem Cell Biol 39:44-84.
DOI
ScienceOn
|
15 |
Manzocco L, Calligaris S, Mastrocola D, Nicoli MC, Lerici CR. 2000. Review of non-enzymatic browning and antioxidant capacity in processed foods. Trends Food Sci Tech 11:340-346.
DOI
ScienceOn
|
16 |
Terashima M, Inoue N, Ohashi Y, Yokoyama M. 2007. relationship between coronary plaque formation and NAD(P)H oxidase-derived reactive oxygen species −comparison of intravascular ultrasound finding of atherosclerotic lesions with histochemical characteristics−. Kobe J Med Sci 53:107-117.
|
17 |
Sultana B, Anwar F, Iqbal S. 2008. Effect of different cooking methods on the antioxidant activity of some vegetables from Pakistan. Int J Food Sci Tech 43: 560-567.
DOI
ScienceOn
|
18 |
Shang YF, Kim SM, Song DG, Pan CH, Lee WJ, Um BH. 2010. Isolation and identification of antioxidant compounds from Ligularia fischeri. J Food Sci 75: C530-C535.
DOI
ScienceOn
|
19 |
Makris DP, Rossiter JT. 2001. Domestic processing of onion bulbs (Allium cepa) and asparagus spears (Asparagus officinalis): effect on flavonol content and antioxidant status. J Agric Food Chem 49: 3216-3222.
DOI
ScienceOn
|
20 |
Garcia MC, Puchalska P, Esteve C, Marina ML. 2013. Vegetable foods: a cheap source of proteins and peptides with antihypertensive, antioxidant, and other less occurrence bioactivities. Talanta 106: 328-349.
DOI
ScienceOn
|
21 |
Devasagayam TP, Tilak JC, Boloor KK, Sane KS, Ghaskadbi SS, Lele RD. 2004. Free radicals and antioxidants in human health: current status and future prospects. J Assoc Physicians India 52: 794-804.
|
22 |
Valko M, Rhodes CJ, Moncol J, Izakovic M, Mazur M. 2006. Free radicals, metals and antioxidants in oxidative stressinduced cancer. Chem Biol Interact 160: 1-40.
DOI
ScienceOn
|
23 |
Slavin JL, Lloyd B. 2012. Health benefits of fruits and vegetables. Adv Nutr 3: 506-516.
DOI
|
24 |
Borneo R, Leon AE. 2012. Whole grain cereals: functional components and health benefits. Food Funct 3: 110-119.
DOI
ScienceOn
|
25 |
Cefarelli G, D'Abrosca B, Fiorentino A, Izzo A, Mastellone C, Pacifico S, Piscopo V. 2006. Free-radical-scavenging and antioxidant activities of secondary metabolites from reddened cv. Annurca apple fruits. J Agric Food Chem 54: 803-809.
DOI
ScienceOn
|
26 |
Prior RL, Wu X, Schaich K. 2005. Standardized methods for the determination of antioxidant capacity and phenolics in foods and dietary supplements. J Agric Food Chem 53: 4290-4302.
DOI
ScienceOn
|
27 |
Krul C, Luiten-Schuite A, Tenfelde A, van Ommen B, Verhagen H, Havenaar R. 2001. Antimutagenic activity of green tea and black tea extracts studied in a dynamic in vitro gastrointestinal model. Mutat Res 474: 71-85.
DOI
ScienceOn
|
28 |
Nicoli MC, Anese M, Parpinel M. 1999. Influence of processing on the antioxidant properties of fruit and vegetables. Trends Food Sci Tech 10: 94-100.
DOI
ScienceOn
|