1 |
Chang, S.S., B.O. Matatijasevic, O.A.L. Hsieh and C.H. Hwang. 1977. Natural antioxidants rosemary and sage. J. Food Sci. 42:1102.
DOI
|
2 |
Azuma, K., M. Nakayama, M. Koshioka, M. Ippoushi, K. Yamaguchi, Y. Kohata, K. Yamauchi, Y. Ito H. and H. Higashio. 1999. Phenolic antioxidants from the leaves of Corchorusolitorius L. J. Agric. Food Chem. 47:3963-3966.
DOI
|
3 |
Blois, M.S. 1958. Antioxidant determinations by the use of a stable free radical. Nature 26:1199-1200.
|
4 |
Bu, H.J., H.H. Lee, E.S. Yoo, D.S. Jung, K.Z. Riu and S.J. Lee. 2004. Antioxidant effects and inhibitory effect on NO synthesis by extracts of Canaval ialineata. Kor. J. Pharmacogn. 35(4):338-345 (in Korean).
|
5 |
Doh, E.S, J.P. Chang, K.J. Kil, M.S. Choi, J.K. Yang, C.W. Yun, S.M. Jeong, Y.H. Jung and G.H. Lee. 2011. Antioxidative activity and cytotoxicity of fermented Allium victorialis L. extract. Korea J. Plant Res. 24(1):30-39 (in Korean).
DOI
|
6 |
Cheng, Z.J., S.C. Kuo, S.C. Chan, F.N. Ko and C.M. Teng. 1998. Antioxidant properties of butein isolated from Dalbergia odorifera. Biochem. Biophys. Acta. 1392:291-299.
DOI
|
7 |
Choe, S.Y. and K.H. Yang. 1982. Toxicological studies of antioxidants, butylated hydroxytoluene (BHT) and Butylated hydroxyanisole (BHA). Koraen J. Food Sci. Technol. 14(3):283-288 (in Korean).
|
8 |
Chung. S.K., T. Osawa and S. Kawakishi. 1997. Hydroxyl radical scavenging effect of spices and scavengers from brown mustard. Biosci. Biotech. Boichem. 61:118.
DOI
|
9 |
Ferrari, C.K.B., E.A.F.S. Torres. 2003. Biochemical pharmacology of functional food and prevention of chronic disease of aging. Biomed Pharn. 57:251-260.
DOI
|
10 |
Green, L.C., D.A. Wagner, J. Glogowski, P.L. Skipper, J.S. Wishnok and S.R. Tannenbaum. 1982. Analysis of nitrate, nitrite, and [15N] nitrate in biological fluids. Biochemistry 126: 131-136.
|
11 |
Gutfinger, T.J. 1981. Polyphenols in olive oil. Am. Oil Chem. Soc. 58:966-968.
DOI
|
12 |
Ham, S.S., S.Y. Lee, D.H. Oh, S.W. Jung, S.H. Kim, C.K. Chung and I.J. Kang. 1998. Antimutagenic and antigenotoxic effects of Ligularia fischeri extracts. J. Korean Soc. Food Sci Nutr. 27:745-750 (in Korean).
|
13 |
Kim, N.K., J.H. Jung, K.J. Jang, I.Y. Ko, S.W. Choi and C.S. Yoon. 2005. Studies on the anti-oxidative effect of the buckwheat (Fagopyrum esculentum Moench) extract and its protective role against Cadmium-mediated stress. J. Soc. Cosmet. Scientists Korea. 31(2):197-206 (in Korean).
|
14 |
Inkeda, N. and K. Fukuzume. 1977. Tocopherols as antioxidants in oxidation of methyl linolate. J. Japan Oil Chem. Soc. 26:343.
DOI
|
15 |
Kato, H., I.E. Lee, N.V. Chyuen, S.B. Kim and F. Hayase. 1987. Inhibitory of nitrosamine formation by nondialyzable melanoidins. Agric. Biol. Chem. 51:1333-1338.
DOI
|
16 |
Kim, S.M., Y.S. Cho and S.L. Sung. 2001. The antioxidant ability and nitrite scavenging ability of plant extract. Kor. Soc. Food Sci. Technol. 33:626-632 (in Korean).
|
17 |
Schafer, E. and L. Arnrich. 1984. Effects of dietary vitamin E on serum and pulmonary fatty acid as prostaglandins in rats fed excess linoleic acid. J. Nutr. 144:1130.
|
18 |
Lee, S.-E., J.H. Choi, J.H. Lee, H.J. Noh, G.S. Kim, J.K. Kim, H.Y. Chung and S.Y. Kim. 2013. Screening of useful plants with anti-inflammatory and antioxidant activity. Korean J. Plant Res. 26(4):441-449 (in Korean).
DOI
|
19 |
Shon, M.Y., S.H. Kim, S.H. Nam, S.K. Park and N.J. Sung. 2004. Antioxidant activity of Korean green and fermented tea extracts. Journal Of Life Science 14(6):920-924 (in Korean).
DOI
|
20 |
Ko, S.-Y. 2005. HPLC Analysis and, antioxidant effect of flavonoids extracted from citrus peels. Department of Chmestry, Master Thesis, Jeju National Univ., Korea. (in Korean).
|
21 |
Yoshizawa S., T. Horiuchi, T. Yoshida and T. Okuda. 1987. Antitumor promoting activity of (-)-epigallocatechin gallate, the main constitutent of tannin in green tea. Phytother. Res. 1:44-47.
DOI
|