The antioxidant activities of seasonings used in Asian cooking. Powerful antioxidant activity of dark soy sauce revealed using the ABTS assay

Author： Long Lee Kwee Daniel Halliwell Barry

Publisher： Informa Healthcare

ISSN： 1071-5762

Source： Free Radical Research, Vol.32, Iss.2, 2000-01, pp. : 181-186

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Antioxidant activity applying an improved ABTS radical cation decolorization assay

By Re R. Pellegrini N. Proteggente A. Pannala A. Yang M. Rice-Evans C.

Free Radical Biology and Medicine, Vol. 26, Iss. 9, 1999-05 ,pp. : 1231-1237

Elsevier

Access to resources Recommend Favorite

The identification of antioxidants in dark soy sauce

By Wang Huansong Jenner Andrew Lee Chung-Yung Shui Guanghou Tang Soon Yew Whiteman Matthew Wenk Markus Halliwell Barry

Free Radical Research, Vol. 41, Iss. 4, 2007-01 ,pp. : 479-488

Informa Healthcare

Access to resources Recommend Favorite

Reassessment of antioxidant activity of arbutin: Multifaceted evaluation using five antioxidant assay systems

By Takebayashi Jun Ishii Rie Chen Jianbin Matsumoto Teruki Ishimi Yoshiko Tai Akihiro

Free Radical Research, Vol. 44, Iss. 4, 2010-03 ,pp. : 473-478

Informa Healthcare

Access to resources Recommend Favorite

Antioxidant activity of

By Souza Prestes Alessandro

Molecular and Cellular Biochemistry, Vol. 365, Iss. 1-2, 2012-06 ,pp. : 85-92

Springer Publishing Company

Access to resources Recommend Favorite

Improved FIA-ABTS Method for Antioxidant Capacity Determination in Different Biological Samples

By Bompadre Stefano Leone Luciana Politi Alessia Battino Maurizio

Free Radical Research, Vol. 38, Iss. 8, 2004-08 ,pp. : 831-838

Informa Healthcare

Access to resources Recommend Favorite