Please use this identifier to cite or link to this item: http://hdl.handle.net/10198/3716
Title: Free radical scavenging activity and bioactive compounds of five Agaricus sp. edible mushrooms
Authors: Barros, Lillian
Baptista, Paula
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 review: yes
URI: http://hdl.handle.net/10198/3716
Appears in Collections:BB - Publicações em Proceedings Indexadas ao ISI/Scopus

Files in This Item:
File Description SizeFormat 
Int_16.pdf1,27 MBAdobe PDFView/Open


FacebookTwitterDeliciousLinkedInDiggGoogle BookmarksMySpace
Formato BibTex MendeleyEndnote Degois 

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.