Extract of Tsai Tai (Brassica chinensis): Enhanced Antioxidant Activity and Anti-aging Effects both in vitro and in Caenorhabditis elegans

Food Funct., 2015, Accepted ManuscriptDOI: 10.1039/C5FO01241D, PaperJing Chen, Ju Zhang, Yanxia Xiang, Limin Xiang, Xiangjiu He, Yongmei Liu, Xiaoju Zhou, Xin Liu, Zebo HuangTsai Tai is one of the most widely consumed Brassica vegetables in Asian countries because of its good taste and its nutritional benefits. This study evaluated the antioxidant capacity and...The content of this RSS Feed (c) The Royal Society of Chemistry

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