Comparative Analysis of Intracellular and <i>in vitro</i> Antioxidant Activities of Essential Oil From White and Black Pepper (<i>Piper nigrum</i> L.).

Wang, Ying; Wang, Liang; Tan, Jin; Li, Rong; Jiang, Zi-Tao; Tang, Shu-Hua

Comparative Analysis of Intracellular and in vitro Antioxidant Activities of Essential Oil From White and Black Pepper (Piper nigrum L.).

Wang, Ying; Wang, Liang; Tan, Jin; Li, Rong; Jiang, Zi-Tao; Tang, Shu-Hua.

Afiliación

Wang Y; Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin, China.
Wang L; Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin, China.
Tan J; Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin, China.
Li R; Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin, China.
Jiang ZT; Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin, China.
Tang SH; Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin, China.

Front Pharmacol ; 12: 680754, 2021.

Article en En | MEDLINE | ID: mdl-34248631

Palabras clave

Piper nigrum L.; black pepper essential oil; in vitro antioxidant activities; intracellular antioxidant activities; white pepper essential oil

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Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Idioma: En Revista: Front Pharmacol Año: 2021 Tipo del documento: Article País de afiliación: China

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