Antioxidant activity in extracts from coriander

By H. Wangensteen, A. B. Samuelsen, K. Malterud. 2004

596 citations recorded by the source corpus.

Subfields: Biochemistry, Food Science, Organic Chemistry

View Paper: https://www.semanticscholar.org/paper/dcda2e8b623d2252177eb9167fef4306dc8adfa8

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In Biochemistry

1. Youssef Rouphael

Citations in the corpus

• Sensory Attributes and Consumer Acceptability of 12 Microgreens Species (2020, background): “In addition, both Swiss chard and coriander have been identified by previous literature as good dietary source of phenolic antioxidants [53,54].”
• Evaluation of 28 marine algae from the Qingdao coast for antioxidative capacity and determination of antioxidant efficiency and total phenolic content of fractions and subfractions derived from Symphyocladia latiuscula (Rhodomelaceae) (2007, methodology): “Therefore, in order to provide more reliable assessment of the antioxidant activity, a combination of several tests must be employed and compared (Wangensteen et al. 2004).”
• Coriander (Coriandrum sativum L.): Processing, nutritional and functional aspects (2014, background): “Both leaves and seeds of coriander contain antioxidants but leaves contain more amounts of antioxidants than seeds (Wangensteen et al., 2004).”