Skip to main navigation
Skip to search
Skip to main content
University of Illinois Urbana-Champaign Home
LOGIN & Help
Home
Profiles
Research units
Research & Scholarship
Datasets
Honors
Press/Media
Activities
Search by expertise, name or affiliation
Antioxidant activity and phenolic compounds in selected herbs
W. Zheng
, S. Y. Wang
Research output
:
Contribution to journal
›
Article
›
peer-review
Overview
Fingerprint
Fingerprint
Dive into the research topics of 'Antioxidant activity and phenolic compounds in selected herbs'. Together they form a unique fingerprint.
Sort by
Weight
Alphabetically
Keyphrases
Activity Compounds
100%
Antioxidant Activity
100%
Antioxidant Capacity
16%
Antioxidant Phenolics
100%
Artemisia Annua
16%
Capacity Value
66%
Catharanthus Roseus
16%
Culinary Herbs
66%
Fresh Weight
66%
Gallic Acid Equivalent
33%
Ginkgo Biloba Leaves
16%
Glucoside
33%
High-flow Oxygen
33%
Hirtum
16%
HPLC-DAD
16%
Hypericum Perforatum
16%
Kaempferol-3-O-rutinoside
16%
Linear Relationship
16%
Medicinal Herbs
83%
Origanum
33%
Origanum Vulgare
16%
Oxygen Radical Absorbance Capacity
100%
Phenolic Compounds
100%
Phenolic Content
16%
Poliomintha Longiflora
16%
Quercetin
16%
Rosmarinic Acid
16%
Salvia Officinalis
16%
Thymus Vulgaris
33%
Total Phenolic Content
66%
Trolox Equivalent
33%
Pharmacology, Toxicology and Pharmaceutical Science
Antioxidant Capacity
100%
Artemisia annua
16%
Catharanthus roseus
16%
Gallic Acid
33%
Ginkgo Biloba
16%
Herb
83%
High Performance Liquid Chromatography
16%
Hypericum perforatum
16%
Kaempferol
16%
Origanum
33%
Oxygen Radical
100%
Quercetin
16%
Rosmarinic Acid
16%
Salvia officinalis
16%
Thyme
33%
Trolox C
33%
Agricultural and Biological Sciences
Antioxidant
9%
Antioxidant Activity
100%
Artemisia annua
9%
Catharanthus roseus
9%
Gallic Acid
18%
Ginkgo Biloba
9%
Herbs
100%
High-Performance Liquid Chromatography
9%
Hypericum perforatum
9%
Kaempferol
9%
Origanum
18%
Oxygen Radical Absorbance Capacity
54%
Poliomintha
9%
Quercetin
9%
Salvia officinalis
9%
Thyme
18%
Thymus Vulgaris
18%
Food Science
Antioxidant Capacity
100%
Culinary Herbs
66%
High Performance Liquid Chromatography
16%
Oxygen Radical Absorbance Capacity
100%
Phenolic Compound
100%
Quercetin
16%
Rosmarinic Acid
16%