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International Journal of Food Properties Volume 13, 2010 - Issue 2
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Original Articles

In Vitro Antioxidant Effects of Flavonoids of Sweet Potato Vines

Hongxiu Ding The Key Laboratory of Food Science, Ministry of Education, Nanchang University, Nanchang, China; College of Life Science, Jiangxi Normal University, Nanchang, China
,
Yinyu Gao The Key Laboratory of Food Science, Ministry of Education, Nanchang University, Nanchang, China
,
Hanwu Lei Center for Bioproducts and Bioenergy, Department of Biological systems Engineering, Washington State University, Richland, WA, USA
,
Liping Luo The Key Laboratory of Food Science, Ministry of Education, Nanchang University, Nanchang, China
,
Hongjuan Chao The Key Laboratory of Food Science, Ministry of Education, Nanchang University, Nanchang, China
&
Roger Ruan The Key Laboratory of Food Science, Ministry of Education, Nanchang University, Nanchang, China; Department of Bioproducts and Biosystems Engineering and Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN, USACorrespondence[email protected]
Pages 360-368 | Received 04 Mar 2008, Accepted 10 Aug 2008, Published online: 03 Mar 2010

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Marijana Zovko Koncic, Roberta Petlevski & Zdenka Kalođera. (2013) Antioxidant Activity of Ipomoea batatas L. Lam. Leaf Grown in Continental Croatia and Its Effect on Glutathione Level in Glucose-Induced Oxidative Stress. International Journal of Food Properties 16:5, pages 964-973.
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Yu Zou, Yang Yang, Bo Zeng, Zhenxin Gu & Yongbin Han. (2013) Comparison of Physicochemical Properties and Antioxidant Activities of Melanins from Fruit-Bodies and Fermentation Broths of Auricularia auricula. International Journal of Food Properties 16:4, pages 803-813.
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C.M. Galanakis, V. Goulas, S. Tsakona, G.A. Manganaris & V. Gekas. (2013) A Knowledge Base for The Recovery of Natural Phenols with Different Solvents. International Journal of Food Properties 16:2, pages 382-396.
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Monica Rosa Loizzo, Giuseppe Di Lecce, Emanuele Boselli, Federica Menichini & Natale Giuseppe Frega. (2012) Radical Scavenging, Total Antioxidant Capacity, and Antiproliferative Activity of Phenolic Extracts from Extra Virgin Olive Oil by Cultivar ‘Frantoio’. International Journal of Food Properties 15:6, pages 1345-1357.
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Kanti Bhooshan Pandey & Syed Ibrahim Rizvi. (2012) Ferric Reducing and Radical Scavenging Activities of Selected Important Polyphenols Present In Foods. International Journal of Food Properties 15:3, pages 702-708.
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Articles from other publishers (1)

T. K. LimT. K. Lim. 2016. Edible Medicinal and Non-Medicinal Plants. Edible Medicinal and Non-Medicinal Plants 92 171 .

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