Antioxidant, α-Glucosidase and Xanthine Oxidase Inhibitory Activity of Bioactive Compounds From Maize (Zea maysL.)

In VitroEvaluation of Selected Benzimidazole Derivatives as an Antioxidant and Xanthine Oxidase Inhibitors

(2013) Shivraj H. Nile et al.   Chemical Biology & Drug Design

Aldose Reductase Inhibitory Activity of Compounds from  Zea maysL.

(2013) Tae Hyeon Kim et al.   Biomed Research International

Inhibitory activity of Euphorbia humifusa for α-glucosidase in vitro and in vivo

(2012) Wenyi Kang et al.   CHEMISTRY OF NATURAL COMPOUNDS

Phenolic content and antioxidant activity of tortillas produced from pigmented maize processed by conventional nixtamalization or extrusion cooking

(2010) Saraid Mora-Rochin et al.   JOURNAL OF CEREAL SCIENCE

Phenolic-Compound-Extraction Systems for Fruit and Vegetable Samples

(2010) Patricia Garcia-Salas et al.   MOLECULES

Antioxidant activity, phenolic compounds and anthocyanins content of eighteen strains of Mexican maize

(2008) Leticia X. Lopez-Martinez et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Nutraceuticals and functional foods: Whole versus processed foods

(2008) Fereidoon Shahidi   TRENDS IN FOOD SCIENCE & TECHNOLOGY