Antioxidant activity of some phenolic constituents from green pepper (Piper nigrum L.) and fresh nutmeg mace (Myristica fragrans)

Chatterjee, S.Niaz, Z.Gautam, S.Adhikari, S.Variyar, P. S.Sharma, A.2010-01-292010-01-292007http://hdl.handle.net/123456789/17514669 bytestext/htmlenAntioxidant activityDNA protectionLignansMacePepperPhenolicsAntioxidant activity of some phenolic constituents from green pepper (Piper nigrum L.) and fresh nutmeg mace (Myristica fragrans)Article