| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10541608 | Food Chemistry | 2012 | 7 Pages |
Abstract
⺠Antioxidant and anti-inflammatory effects of leaves, buds and berries were compared. ⺠Extracts were tested on the oxidant activities of in vitro tests and cellular models. ⺠Blackcurrant leave extract have the highest protective activity. ⺠Leave extract may be used for large scale extractions of antioxidant molecules.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Jessica Tabart, Thierry Franck, Claire Kevers, Joël Pincemail, Didier Serteyn, Jean-Olivier Defraigne, Jacques Dommes,