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MedicineEnvironmental ScienceChemistry

Antioxidant activity and phenolic compounds of ginger (Zingiber officinale Rosc.) determined by HPLC-MS/MS

Hatice Tohma, I. Gülçin, E. Bursal, A. Gören, S. Alwasel, Ekrem Köksal

2016Journal of Food Measurement and Characterization

DOI: 10.1007/s11694-016-9423-z

tlooto Summary

This study clearly showed that ginger extracts demonstrated effective antioxidant properties and their consumption may reduce or delay the progression of diseases that oxidative stress take place due to lack of antioxidant supplementation.

Abstract

Abstract is not available.

Citation format

TOHMA, Hatice, et al. Antioxidant activity and phenolic compounds of ginger (zingiber officinale rosc.) determined by HPLC-MS/MS. Journal of Food Measurement and Characterization, 2016, 11: 556–566.