Impact of gamma-irradiation on the antioxidative properties of sage, thyme, and oregano.

Brandstetter, S; Berthold, C; Isnardy, B; Solar, S; Elmadfa, I

Brandstetter, S; Berthold, C; Isnardy, B; Solar, S; Elmadfa, I.

Affiliation

Brandstetter S; Department of Nutritional Sciences, University of Vienna, Vienna, Austria. sabine.brandstetter@univie.ac.at

Food Chem Toxicol ; 47(9): 2230-5, 2009 Sep.

Article in En | MEDLINE | ID: mdl-19520134

Subject(s)

Food Preservation; Free Radical Scavengers/radiation effects; Plant Extracts/radiation effects; Spices/radiation effects; Animals; Drug Combinations; Free Radical Scavengers/chemistry; Free Radical Scavengers/pharmacology; Gamma Rays; Hydrogen Peroxide/pharmacology; Origanum/chemistry; Origanum/radiation effects; Plant Extracts/chemistry; Plant Extracts/pharmacology; Rats; Ribosomal Protein S9; Ribosomal Proteins; Salmonella typhimurium/drug effects; Salmonella typhimurium/genetics; Salvia officinalis/chemistry; Salvia officinalis/radiation effects; Spices/analysis; Thymus Plant/chemistry; Thymus Plant/radiation effects; tert-Butylhydroperoxide/pharmacology

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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Plant Extracts / Free Radical Scavengers / Spices / Food Preservation Limits: Animals Language: En Journal: Food Chem Toxicol Year: 2009 Document type: Article Affiliation country: Austria

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