Effect of heat-processing on the antioxidant and prooxidant activities of β-carotene from natural and synthetic origins on red blood cells.
作者： Hanh Phan-Thi , Philippe Durand , Michel Prost , Emmanuelle Prost , Yves Waché
DOI: 10.1016/J.FOODCHEM.2015.06.088
关键词:
摘要: … Contrasting with the TEAC results, for the evaluation of the antioxidant activity of β-carotene on blood cells submitted to a free radical attack, a clear correlation was found with the level …
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