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Original

Antioxidant activity of commonly consumed plant foods of India: contribution of their phenolic content

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Pages 250-260 | Published online: 06 Jul 2009

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Masood Sadiq Butt, Imran Pasha, Muhammad Tauseef Sultan, Muhammad Atif Randhawa, Farhan Saeed & Waqas Ahmed. (2013) Black Pepper and Health Claims: A Comprehensive Treatise. Critical Reviews in Food Science and Nutrition 53:9, pages 875-886.
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Nisar Ahmad, Bilal Haider Abbasi & Hina Fazal. (2013) Effect of different in vitro culture extracts of black pepper ( Piper nigrum L.) on toxic metabolites-producing strains . Toxicology and Industrial Health 32:3, pages 500-506.
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Dara Muhammed Aziz, Jawameer Rasool Hama & Sarwar M. Alam. (2015) Synthesising a novel derivatives of piperine from black pepper (Piper nigrum L.). Journal of Food Measurement and Characterization 9:3, pages 324-331.
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Christudas Sunil & Savarimuthu Ignacimuthu. (2011) In vitro and in vivo antioxidant activity of Symplocos cochinchinensis S. Moore leaves containing phenolic compounds. Food and Chemical Toxicology 49:7, pages 1604-1609.
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U Gupta. 2011. What's New About Crop Plants. What's New About Crop Plants 330 341 .
Syed Sultan Beevi, Mangamoori Lakshmi Narasu & Bandi Boje Gowda. (2010) Polyphenolics Profile, Antioxidant and Radical Scavenging Activity of Leaves and Stem of Raphanus sativus L.. Plant Foods for Human Nutrition 65:1, pages 8-17.
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Weifa Zheng, Meimei Zhang, Yanxia Zhao, Yao Wang, Kangjie Miao & Zhiwen Wei. (2009) Accumulation of antioxidant phenolic constituents in submerged cultures of Inonotus obliquus. Bioresource Technology 100:3, pages 1327-1335.
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Mohammad Kazem Gharib Naseri & Hoda Yahyavi. (2008) Antispasmodic Effect of Piper nigrum Fruit Hot Water Extract on Rat Ileum. Pakistan Journal of Biological Sciences 11:11, pages 1492-1496.
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