Antioxidant actions of thymol, carvacrol, 6-gingerol, zingerone and hydroxytyrosol

Robert Aeschbach; J. Löliger; Brigitte Scott; A. Murcia; J. A. V. Butler; Barry Halliwell; Okezie I. Aruoma

doi:10.1016/0278-6915(84)90033-4

Keywords

ThymolHydroxytyrosolChemistryCarvacrolDeoxyriboseAntioxidantBiochemistryOrganic chemistryFood sciencePolyphenolEssential oil

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Publication Info

Year: 1994
Type: article
Volume: 32
Issue: 1
Pages: 31-36
Citations: 790
Access: Closed

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APA Style

                            
                                
                                    Robert Aeschbach, 
                                
                                    J. Löliger, 
                                
                                    Brigitte Scott
                                
                                et al.
                            
                            (1994). 
                            Antioxidant actions of thymol, carvacrol, 6-gingerol, zingerone and hydroxytyrosol. 
                            Food and Chemical Toxicology
                            , 32
                            (1)
                            , 31-36.
                            https://doi.org/10.1016/0278-6915(84)90033-4
                        

Identifiers

DOI: 10.1016/0278-6915(84)90033-4