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Phenolic compounds in wine / Food science / Antioxidant / Physiology / Phenolic content in wine / Oxygen radical absorbance capacity / Anthocyanin / Proanthocyanidin / Arnica / Chemistry / Biology / Nutrition


Seeds of Arnica montana and Arnica chamissonis as a potential source of natural antioxidants Urszula Gawlik-Dziki1*, Michał Świeca1, Danuta Sugier2, Joanna Cichocka1
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Document Date: 2011-12-20 04:21:06


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City

Louis / Lublin / Darmstadt / Palo Alto / St. Louis / /

Company

Merck / /

Country

Poland / Germany / United States / /

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Facility

Several plant / Medicinal Plants University of Life Sciences Akademicka / MATERIALS AND METHODS Plant / Food Chemistry University of Life Sciences Skromna / /

IndustryTerm

arnica oil / metal / treatment of posttrauma effects and inflammatory diseases / functional food / nutraceutical and pharmaceutical applications / chemical compounds / Metal chelating activity / pure chemicals / chemical / pharmaceutical / food industry / food supplements / food / /

Organization

Joanna Cichocka1 Department of Biochemistry / Industrial and Medicinal Plants University of Life Sciences Akademicka / Biochemistry and Food Chemistry University of Life Sciences Skromna / Department of Industrial / /

Position

*corresponding author / /

Product

acetic acid / /

RadioStation

AM 1.66 / AM 28.39 / /

Technology

nutraceuticals / /

SocialTag