Share Your Research, Maximize Your Social Impacts
Antioxidant potential of lettuce treated by Thymol as an allochemical
Journal: Open Journal of Biological Sciences (Vol.2, No. 1)Publication Date: 2017-05-26
Authors : Seyed Mehdi Razavi Parisa Nesrollahi; Alireza Ghasemian;
Page : 012-015
Keywords : Thymol; Lettuce; Antioxidant capacity; UV- absorbing compounds; free amino acids;
Source : Download
Find it from : Google Scholar
Abstract
Introduction: Thymol is a phenolic compound with monoterpenes nature (C10H14O) which is one of the main secondary metabolites of the genus of Thymus in Lamiaceae family. Methods: In this study, antioxidant capability changes, antioxidant compounds level and the total free amino acids of Lettuce were investigated under different levels of Thymol (0.0 and 0.05 mg/ml) treatment.
Other Latest Articles
- Effect of Green Manure Along With Nitrogenous Fertilizer on the Growth and Yield of Turmeric (Curcuma Longa L.) of Bangladesh
- Diabetes Mellitus and Regenerative Medicine: New Possibilities for the Regeneration of β Cells and Treatment of Diabetic Foot Ulcer
- Regulatory Mechanisms of Bone Development and Function
- Comparative Analysis of Conventional and Thin Prep Papanicolaou Test. Technical and Economic Aspects
- Identifying the Relation between Fasting Blood Glucose and Glycosylated Haemoglobin Levels in Greek Diabetic Patients
Last modified: 2019-01-10 20:38:51