Antioxidant and toxicity tests of roasted noni (Morinda citrifolia) leaf infusion

The antioxidant properties and toxicity profile of roasted noni (Morinda citrifolia L.) leaf infusion were evaluated. The 2,2-diphenylpicrylhydrazyl (DPPH) radical scavenging activity was greater than green tea infusion (81.6 ± 0.9% vs. 57.5 ± 1.8%, P < 0.001). The mean quercetin and kaempferol c...

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Veröffentlicht in:	International journal of food science & technology 2009-11, Vol.44 (11), p.2142-2146
Hauptverfasser:	West, Brett J, Deng, Shixin, Palu, Afa K
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences DPPH Escherichia coli flavonol Food industries Fundamental and applied biological sciences. Psychology genotoxicity infusion Morinda citrifolia noni oral toxicity Salmonella typhimurium
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