Anti-oxidative Capacity Analysis of Water-Soluble Substances According to Varieties and Maturity Stages in Mulberry Leaves and Fruits
2005
Kim, H.B. (National Institute of Agricultural Science and Technology, RDA, Suwon, Republic of Korea), E-mail: [email protected]
Much attention has been focused on the activity of the natural antioxidants present in fruits and vegetables, because potentially these components may reduce the level of oxidative stress. Especially, Mulberry leaves containing many natural components are considerable resource for natural antioxidants. The antioxidant capacity of mulberry leaves was investigated with minilum L-100 device and ARAW-KIT (anti-radical ability of water-soluble substance), in comparison to the ascorbic acid.
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