Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
1185370 | Food Chemistry | 2010 | 7 Pages |
Abstract
The antioxidant ability of phenolic extracts of olive fruits during maturity in Chondrolia and Amfissis cultivars grown at 10 m and 300 m altitude showed that altitude affected phenol content, antioxidant and Fe2+/Fe3+ reduction/binding ability. The hydroxyl radical, peroxyl radical and peroxynitrite-induced DNA nicking assays have been used to evaluate the anti-radical activity of the extracts. Results showed that the ability of olive extracts to prevent radical-mediated DNA damage arises from the triple synergistic action of the genotype, the altitude and the maturation stage.
Related Topics
Physical Sciences and Engineering
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Analytical Chemistry
Authors
Vasileios Ziogas, Georgia Tanou, Athanassios Molassiotis, Grigorios Diamantidis, Miltiadis Vasilakakis,