The effect of aged garlic extract (AGE) and its major organosulphur constituents, S-allylcysteine (SAC), Sallylmercaptocysteine (SAMC) and alliin on active oxygen species were examined in an in vifro system. AGE and three compounds have demonstrated a scavenging effect on hydrogen peroxide, and also
Antioxidative activity and scavenging effects on active oxygen of xylose-lysine maillard reaction products
✍ Scribed by Gow-Chin Yen; Ping-Ping Hsieh
- Publisher
- John Wiley and Sons
- Year
- 1995
- Tongue
- English
- Weight
- 446 KB
- Volume
- 67
- Category
- Article
- ISSN
- 0022-5142
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