Record Details
Biologically Important Thiols in Aqueous Extracts of Spcies and Evaluation of Their In vitro Antioxidant Properties
DigitalCommons@USU
| Field | Value |
|---|---|
| Title | Biologically Important Thiols in Aqueous Extracts of Spcies and Evaluation of Their In vitro Antioxidant Properties |
| Creator | Manda, K Ercal, N Adams, Craig D. |
| Description | The levels of the biologically important thiols in aqueous extracts of different spices were determined using a sensitive high performance liquid chromatography (HPLC) technique. The spices analysed: turmeric, ginger, cardamom, mustard, fenugreek, and coriander showed different levels of thiols. Biologically important thiols or biothiols measured in these spices included glutathione (GSH), cysteine (CYS), N-acetylcysteine (NAC), homocysteine (HCYS), and γ-glutamyl cysteine (GGC). Our results... |
| Date | 2010-01-01T08:00:00Z |
| Type | text |
| Identifier | https://digitalcommons.usu.edu/cee_facpub/312 info:doi/10.1016/j.foodchem.2009.05.025 |
| Rights | Copyright for this work is held by the author. Transmission or reproduction of materials protected by copyright beyond that allowed by fair use requires the written permission of the copyright owners. Works not in the public domain cannot be commercially exploited without permission of the copyright owner. Responsibility for any use rests exclusively with the user. For more information contact the Institutional Repository Librarian at digitalcommons@usu.edu. |
| Source | Civil and Environmental Engineering Faculty Publications |
| Publisher | Hosted by Utah State University Libraries |
| Subject | UWRL Civil and Environmental Engineering |
