Influence of altitudinal variation on the antioxidant potential of tartar buckwheat of Western Himalaya
Authors:
- 31 October 2010
- journal article
- Published by Springer Nature in Food Science and Biotechnology
- Vol. 19 (5) , 1355-1363
Abstract
No abstract availableKeywords
This publication has 27 references indexed in Scilit:
- Temperature is the key to altitudinal variation of phenolics in Arnica montana L. cv. ARBOOecologia, 2009
- Influence of Altitudinal Variation on the Content of Phenolic Compounds in Wild Populations of Calluna vulgaris, Sambucus nigra, and Vaccinium myrtillusJournal of Agricultural and Food Chemistry, 2008
- UV screening in higher plants induced by low temperature in the absence of UV-B radiationPhotochemical & Photobiological Sciences, 2007
- The effects of solvents and extraction method on the phenolic contents and biological activities in vitro of Tunisian Quercus coccifera L. and Juniperus phoenicea L. fruit extractsFood Chemistry, 2007
- Effect of season and production location on antioxidant activity of Moringa oleifera leaves grown in PakistanJournal of Food Composition and Analysis, 2006
- A review of the health care potential of bioactive compoundsJournal of the Science of Food and Agriculture, 2006
- HPLC analyses of flavanols and phenolic acids in the fresh young shoots of tea (Camellia sinensis) grown in AustraliaFood Chemistry, 2004
- A peroxidase/phenolics/ascorbate system can scavenge hydrogen peroxide in plant cellsPhysiologia Plantarum, 1997
- Increase in solar UV radiation with altitudeJournal of Photochemistry and Photobiology B: Biology, 1997
- Flavonoids and Antioxidative Activities in BuckwheatJournal of Agricultural and Food Chemistry, 1996