Journal of Technology
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Food Technology
Study findings on food technology are outlined in reports from Zhejiang University
March 9th, 2010
"The antioxidant properties and total phenolic contents of four fractions of ethanolic extract from Ramulus mori were examined. Various experimental models including superoxide radical, hydroxyl radical, 1,1-diphenyl-2-picrylhydrazyl radicals (DPPH) scavenging activity, metal chelating activity, and reducing power were used for characterization of their antioxidant activity," researchers in Hangzhou, People's Republic of China report. "The four fractions showed various degrees of efficacy in each assay in a dose-dependent manner. The third fraction with the highest amount of total phenolics was the most potent antioxidant in all assays used. In addition, the most powerful...
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Source: Journal of Technology (2010-03-09)
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