Phenolic Acids and Antioxidant Activities of Wild Ginseng (Panax ginseng C. A. Meyer) Leaves
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Seog, Ho-Moon
(Division of Food Material Processing Technology, Korea Food Research Institute)
Jung, Chang-Hwa (Division of Food Material Processing Technology, Korea Food Research Institute) Kim, Yoon-Sook (Division of Food Material Processing Technology, Korea Food Research Institute) Park, Hyeon-Suk (Agro-Tech. Research Group, KT&G Central Research Institute) |
1 |
Inhibited oxidation of lipid. Comparison of the antioxidative properties of some hydroxyl derivatives of benzoic and cinnamic acids
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2 |
Comparison of the antioxidative activity of some acid-phenols: Structure-activity relationships
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3 |
Antioxidant activity and mechanism of action of some phenolic acids at ambient and high temperatures
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4 |
Fruit hydroxycinnamic acids inhibit human low-density lipoprotein oxidation in vitro
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5 |
Benzoic and cinnamic acid derivatives as antioxidants: structure-activity relation
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6 |
The role of lipid peroxidation and antioxidants in oxidative modification of LDL
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7 |
Inhibitory effect of topical application of polymerized ferulic acids, a synthetic lignin, on tumor promotion in mouse skin two-stage tumorigenesis
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8 |
Dietary phenolics and betel nut extracts as modifiers of N-nitrosation in rat and man
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9 |
In vitro release of <TEX>${14}^C$</TEX>-labeled phenolic groups from intact dietary spinach cell walls during passage through the rat intestine
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10 |
The cancer-preventive potential of Panax ginseng: a review of human and experimental evidence
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11 |
Protective effect of ginseng against endocrine disrupting toxicity induced by butyl p-hydroxybenzoic acid
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12 |
Korean Ginseng
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13 |
Effects of wild ginseng (Panax ginseng C.A. Meyer) leaves on lipid peroxidation levels and antioxidant enzyme activities in streptozotocin diabetic rats
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14 |
Food Code
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15 |
Antioxidant activities of cultivated and wild Korean ginseng leaves
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16 |
Effects of flavonoids of ginseng leaves on erythrocyte membranes against singlet oxygen caused damage
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17 |
Phenolic acids in foods: An overview of analytical methodology
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18 |
High-performance liquid chromatography determination of phenolic constituents in 17 varieties of cowpeas
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19 |
Free, esterified, and insoluble-bound phenolic acids. 1. Extraction and purification procedure
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20 |
Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent
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21 |
Use ofa free radical method to evaluate antioxidant activity
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DOI ScienceOn |
22 |
Ginseng pharmacology
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23 |
Antioxidative activities of some commercially honeys, royal jelly, and propolis
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24 |
Hydroxyl radical scavenging effects of species and scavengers from brown mustard (Brassica nigra)
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DOI ScienceOn |
25 |
Occurrence and content of hydroxycinnamic and hydroxybenzoic acid compounds in foods
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26 |
Structure-antioxidant activity relationships of flavonoids and phenolic acids
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