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Issue 14, 2013
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Comparison of in vivo and in vitro antioxidative parameters for eleven food factors

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Abstract

In vivo antioxidative activity assays against reactive oxygen species generated in mitochondria, together with in vitro two radical-scavenging assays, electrochemical measurements, and theoretical calculations of ionization potentials (IP), were carried out for eleven food factors. Lycopene, with the smallest IP value, showed the highest anti-apoptotic activity.

Graphical abstract: Comparison of in vivo and in vitro antioxidative parameters for eleven food factors

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The article was received on 30 Oct 2012, accepted on 07 Feb 2013 and first published on 08 Feb 2013


Article type: Communication
DOI: 10.1039/C3RA22686G
Citation: RSC Adv., 2013,3, 4535-4538
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    Comparison of in vivo and in vitro antioxidative parameters for eleven food factors

    H. P. Indo, I. Nakanishi, K. Ohkubo, H. Yen, M. Nyui, S. Manda, K. Matsumoto, K. Fukuhara, K. Anzai, N. Ikota, H. Matsui, Y. Minamiyama, A. Nakajima, H. Ichikawa, S. Fukuzumi, T. Ozawa, C. Mukai and H. J. Majima, RSC Adv., 2013, 3, 4535
    DOI: 10.1039/C3RA22686G

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