Protective effect of black raspberry seed containing anthocyanins against oxidative damage to DNA, protein, and lipid.

Choi, Mi-Hee; Shim, Soon-Mi; Kim, Gun-Hee

Choi, Mi-Hee; Shim, Soon-Mi; Kim, Gun-Hee.

Afiliación

Choi MH; Department of Food and Nutrition, Duksung Women's University, 419 Ssangmun-dong, Tobong-gu, Seoul 132-714 South Korea ; Department of Food Science and Technology, Sejong University, 98 Gunja-dong, Kwangjin-gu, Seoul 134-747 South Korea.
Shim SM; Department of Food Science and Technology, Sejong University, 98 Gunja-dong, Kwangjin-gu, Seoul 134-747 South Korea.
Kim GH; Department of Food and Nutrition, Duksung Women's University, 419 Ssangmun-dong, Tobong-gu, Seoul 132-714 South Korea.

J Food Sci Technol ; 53(2): 1214-21, 2016 Feb.

Article en En | MEDLINE | ID: mdl-27162401

Palabras clave

Antioxidants; Black raspberry seeds; Byproducts; Juice and winemaking; Rubus coreanus Miq.; Seed extract

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: J Food Sci Technol Año: 2016 Tipo del documento: Article Pais de publicación: India

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