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Antioxidant efficiency and mechanisms of green tea, rosemary or maté extracts in porcine
Longissimus dorsi
subjected to iron-induced oxidative stress
Feibai Zhou, Sisse Jongberg, Mouming Zhao, Weizheng Sun,
Leif H. Skibsted
*
*
Corresponding author af dette arbejde
Institut for Fødevarevidenskab
9
Citationer (Scopus)
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Longissimus dorsi
subjected to iron-induced oxidative stress'. Sammen danner de et unikt fingeraftryk.
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Landbrug og biologi
antioxidants
53%
chelation
33%
dosage
14%
extracts
43%
green tea
97%
iron
59%
lipid peroxidation
22%
longissimus muscle
84%
myoglobin
33%
oxidation
40%
oxidative stress
64%
oxygen consumption
78%
phenol
24%
plant extracts
25%
proteins
27%
quinones
28%
rosemary
100%
swine
52%
thiobarbituric acid-reactive substances
28%
thiols
80%
Medicin og biovidenskab
Antioxidants
60%
Iron
68%
Lipids
17%
Myoglobin
34%
Oxidative Stress
60%
Oxygen Consumption
80%
Phenol
31%
Plant Extracts
31%
Proteins
30%
quinone
32%
Sulfhydryl Compounds
88%
Swine
64%
Tea
89%
Kemiske forbindelser
Antioxidant Agent
62%
Dioxygen
39%
Green
56%
Lipid
18%
Myoglobin
29%
Oxidation Reaction
36%
Oxidative Stress
81%
Protein
22%
Thiol
46%