Peroxisomes from pepper fruits (Capsicum annuum L.) : purification, characterisation and antioxidant activity
Pepper is a vegetable of importance in human nutrition. Currently, one of the most interesting properties of natural products is their antioxidant content. In this work, the purification and characterisation of peroxisomes from fruits of a higher plant was carried out, and their antioxidative enzyma...
| Veröffentlicht in: | Journal of plant physiology. - 1979. - 160(2003), 12 vom: 17. Dez., Seite 1507-16 |
|---|---|
| 1. Verfasser: | |
| Weitere Verfasser: | , , , , |
| Format: | Aufsatz |
| Sprache: | English |
| Veröffentlicht: |
2003
|
| Zugriff auf das übergeordnete Werk: | Journal of plant physiology |
| Schlagworte: | Journal Article Research Support, Non-U.S. Gov't Antioxidants Enzymes Reactive Oxygen Species Catalase EC 1.11.1.6 Superoxide Dismutase EC 1.15.1.1 Xanthine Oxidase mehr... |