title: Evaluation of the antioxidant properties of food extracts.
authors.affiliation: Department of Food Molecular Biochemistry, Institute of Food Research, Colney, Norwich.
authors.forename: G W
authors.initials: GW
authors.lastname: Plumb
authors.forename: S J
authors.initials: SJ
authors.lastname: Chambers
authors.forename: N
authors.initials: N
authors.lastname: Lambert
authors.forename: S
authors.initials: S
authors.lastname: Wanigatunga
authors.forename: G R
authors.initials: GR
authors.lastname: Fenwick
authors.forename: G
authors.initials: G
authors.lastname: Williamson
mesh_terms: D000975:Antioxidants / Q000032:analysis* / Q000494:pharmacology; D003296:Cooking; D005504:Food Analysis; D005638:Fruit / Q000737:chemistry; D006358:Hot Temperature; D006801:Humans; D015227:Lipid Peroxidation / Q000187:drug effects*; D019684:Magnoliopsida / Q000737:chemistry; D008862:Microsomes, Liver / Q000187:drug effects / Q000378:metabolism*; D014020:Tissue Extracts / Q000494:pharmacology; D014675:Vegetables / Q000737:chemistry
chemical_list: D000975:Antioxidants; D014020:Tissue Extracts