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|Title: ||Free radical scavenging activity and bioactive compounds of five Agaricus sp. edible mushrooms|
|Authors: ||Barros, Lillian|
Correia, Daniela M.
Ferreira, Isabel C.F.R.
|Issue Date: ||2007|
|Citation: ||Barros, Lillian; Baptista, Paula; Correia, Daniela M.; Ferreira, Isabel C.F.R. (2007) - Free radical scavenging activity and bioactive compounds of five Agaricus sp. edible mushrooms. Free Radical Research. ISSN 1071-5762. 41:Sup 1, S26. P-046. In European meeting of the Society for Free Radical Research International. Vilamoura|
|Abstract: ||Reactive oxygen and free radicals play an important role in cellular
injury and the ageing process and also are considered to induce the lipid
peroxidation that causes the deterioration of foods. Although organisms
have endogenous antioxidant defenses produced during normal cell
aerobic respiration against the reactive oxygen species, other antioxidants
are taken from the diet, both from natural or synthetic origin.|
|Peer Reviewed: ||yes|
|Publisher version: ||http://apps.isiknowledge.com/full_record.do?product=UA&search_mode=GeneralSearch&qid=3&SID=Q2dA8cdA2k@agp@3I8i&page=1&doc=1&colname=WOS|
|Appears in Collections:||BB - Publicações em Proceedings Indexadas ao ISI|
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