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Neuronal cell protective and antioxidant effects of phenolics obtained from Zanthoxylum piperitum leaf using in vitro model system

Food chemistry, v.125 no.2, 2011년, pp.417 - 422  

Jeong, C.H. (Department of Food Science and Technology, Institute of Agriculture and Life Science, Gyeongsang National University, Jinju 660-701, Republic of Korea) ,  Kwak, J.H. ,  Kim, J.H. ,  Choi, G.N. ,  Kim, D.O. ,  Heo, H.J.

Abstract AI-Helper 아이콘AI-Helper

In order to obtain basic data for the utilisation of Zanthoxylum piperitum leaf as a functional substance in the food industry, the antioxidative and neuronal cell protective effects of silica-gel open column chromatographic fractions, obtained from Z. piperitum leaf, were examined. ABTS and FRAP as...

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