Antioxidant and anti-glycation potential of green pepper (Piper nigrum): Optimization of ß-cyclodextrin-based extraction by response surface methodology.
Food Chem
; 316: 126280, 2020 Jun 30.
Article
en En
| MEDLINE
| ID: mdl-32058192
Palabras clave
2,2-Diphenyl-1-picrylhydrazyl radical (DPPHâ¢) (PubChem CDI 2735032); 2,4,6-Tripyridyl-s-triazine (TPTZ) (PubChem CID 77258); 5-Hydroxymethyl-2-furfural (HMF); 5-Hydroxymethyl-2-furfural (HMF) (PubChem CID 237332); Aminoguanidine (PubChem CID 2146); Anti-glycation; Antioxidant activity; Bovine serum albumin (BSA) (PubChem CID 16132389); Ferric chloride hexahydrate (PubChem CID 6093258); Gallic acid (PubChem CID 370); Glucose (PubChem CID 5793); Green pepper; Phosphate buffered saline (PBS) (PubChem CID 24978514); Polyphenols; Ultrasonic; α-Dicarbonyls; ß-Cyclodextrin; ß-Cyclodextrin (ß-CD) (PubChem CID 444041)
Texto completo:
1
Banco de datos:
MEDLINE
Asunto principal:
Piper nigrum
/
Antioxidantes
Idioma:
En
Año:
2020
Tipo del documento:
Article