Free radicals quenching potential, protective properties against oxidative mediated ion toxicity and HPLC phenolic profile of a Cameroonian spice: <i>Piper guineensis</i>.

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作者： Bruno,Moukette Moukette ^[1] ; Pieme,Constant Anatole ^[1] ; Cabral Prosper,Nya Biapa ^[2] ; Jacques Romain,Njimou ^[3] ; Jeanne Yonkeu,Ngogang ^[1]

作者单位： Laboratory of Biochemistry, Department of Biochemistry and Physiological Sciences, Faculty of Medicine & Biomedical Sciences, University of Yaoundé I, P.O. Box 1364, Yaoundé, Cameroon. ^[1] Laboratory of Medicinal Plant Biochemistry, Food Science and Nutrition, Department of Biochemistry, Faculty of Science, University of Dschang, P.O. Box 67, Dschang, Cameroon. ^[2] Department of Inorganic Chemistry, Faculty of Science, University of Yaoundé I, P.O. Box 812, Yaoundé, Cameroon. ^[3]

关键词 1,1-Diphenyl-2-picrylhydrazine (PubChem CID: 74358)2,2′-Azino-bis(3-ethylbenzthiazoline-6-sulphonic acid (PubChem CID: 77519615)ABTS, 2,2-azinobis(3-ethylbenzthiazoline)-6-sulphonic acid Antioxidant Apigenin (PubChem CID: 5280443)Ascorbic acid (PubChem CID: 54670067)BHT, butylated hydroxytoluene Caffeic acid (PubChem CID: 689043)DPPH, 2,2-diphenyl-1-picrylhydrazyl 1,1-diphenyl-2-picrylhydrazyl radical Eugenol Eugenol (PubChem CID: 3314)FRAP, ferric reducing ability of plasma FRAP, ferric reducing antioxidant power H2O2, hydrogen peroxide HPLC Ion toxicity Lipid peroxidation MDA, malonaldialdehyde MDA, malondialdehyde O-coumaric acid P-coumaric acid (PubChem CID: 637542)P. guineense Quercetin (PubChem CID: 5280343)RNS, reactive nitrogen species ROS, reactive oxygen species Rutin (PubChem CID: 5280805)Syringic acid (PubChem CID: 10742)TBA, thiobarbituric acid Theobromine (PubChem CID: 5429)Tyrosol (PubChem CID: 10393)Vit C, vitamine C

DOI 10.1016/j.toxrep.2015.02.007

PMID 28962415

发布时间 2023-11-04

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Toxicology reports

2015年2卷

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Free radicals quenching potential, protective properties against oxidative mediated ion toxicity and HPLC phenolic profile of a Cameroonian spice: <i>Piper guineensis</i>.

Toxicology reports

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Toxicology reports

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Free radicals quenching potential, protective properties against oxidative mediated ion toxicity and HPLC phenolic profile of a Cameroonian spice: <i>Piper guineensis</i>.

Toxicology reports

相似文献

Toxicology reports

相关期刊

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