한국 약식동원 식물자원의 항산화 활성 비교

목차 (Table of Contents)

• ABSTRACT
  
• Ⅰ. 서론
  
• Ⅱ. 재료 및 방법
  
• Ⅲ. 결과 및 고찰
  
• Ⅳ. 요약 및 결론
  
• 참고문헌

참고문헌 (Reference)

1 新村菁夫, "食品添加物の生化學と安全性" 1979

2 Lee JS, "The studies of composition of fatty acids and antioxidant activities in part of omija" 147-153, 1991

3 Yoshida T,, "Studies on inhibition mechanism of autoxidation by tannins and flavonoids V" 37 (37): 1919-1921, 1998

4 Park JH, "Separation of antioxidant compounds from edible marine algae" 256-261, 1991

5 Ho CT, "Phenolic compounds in food Phenolic compounds in food and their effects on health Ⅱ" Maple Press 1992

6 Yu BP, "Oxidative damage by free radicals and lipid peroxidation in aging Free Radicals In Aging" -88, 1993

7 Southorn PA, "Free radical s in medicine Involvement in human disease" 390-408, 1988

8 Kawai H, "Antioxidative substances in Glyolyrrhizae radix" 1982

9 Oh MJ, "Antioxidative effect of pueraria root extract on edible oils and fats" 448-456, 1990

10 Makino M, "Antioxidative activity of major anthocyanin isolated from wild grapes" 1989

11 Yu JH, "Antioxidant properties of red-pepper peel extracts on margarine" 21-9 27, 1981

12 Mallet JF, "Antioxidant activityof plant leaves in relation to their alpha-tocopherol content" 1994

13 "Antioxidant activity of some spice essential oils on linoleic acid oxidation in aqueous media J of Amer Oil Chem Soc 66" 1989

14 Kim SD, "Antioxidant activity of panax ginseng browning products" 161-166, 1981

15 Maeng YS, "Antioxidant activity of ethanol extract from dodok" codo (codo): 311-316, 1991

16 Burton GW, "Antioxidant action of carotenoids" 5 (5): 109-119, 1989