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- Yang, S.S.; Cheng, K.T.; Lin, Y.S.; Liu, Y.W.; Hou, W.C.
- Journal of agricultural and food chemistry 2004 v.52 no.13 pp. 4270-4273
- DNA damage; humans; pectins; free radicals; assays; lipid peroxidation; esterification; low density lipoprotein; free radical scavengers; hydroxamic acids; antioxidant activity
- ... Commercial pectins with different degrees of esterification (DE) were reacted with equal volumes of 2 M alkaline hydroxylamine (pH 12.0) at room temperature for 4 h to prepare pectin hydroxamic acids (PHAs; DE94T4, DE65T4, and DE25T4) according to a previously reported method (Hou et al., J. Agric. Food Chem. 2003, 51, 6362-6366) and were used to test the antioxidant and antiradical activities in ...
- Heo, H.J.; Kim, D.O.; Choi, S.J.; Shin, D.H.; Lee, C.Y.
- Journal of agricultural and food chemistry 2004 v.52 no.13 pp. 4128-4132
- neurotoxicity; Alzheimer disease; drug therapy; neurons; free radicals; medicinal plants; peptides; free radical scavengers; antioxidant activity; cell lines; flavonoids; rats; medicinal properties; Scutellaria baicalensis; oxidative stress; protective effect
- ... The free radical scavenging activities of two major flavonoids (baicalein and baicalin) in Scutellaria baicalensis were determined. The antioxidant capacities of baicalein and baicalin were determined by the 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid)-̇ scavenging assay and showed about 110 and 70% vitamin C equivalent antioxidant capacity, respectively. Because amyloid β (Aβ) protein is ...