Assessment of the antioxidant potential of selected plant extracts – In vitro and in vivo experiments on pork
Meat Science, ISSN: 0309-1740, Vol: 85, Issue: 4, Page: 779-784
2010
- 57Citations
- 83Captures
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Example: if you select the 1-year option for an article published in 2019 and a metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019. If you select the 3-year option for the same article published in 2019 and the metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019, 2018 and 2017.
Citation Benchmarking is provided by Scopus and SciVal and is different from the metrics context provided by PlumX Metrics.
Metrics Details
- Citations57
- Citation Indexes57
- 57
- CrossRef52
- Captures83
- Readers83
- 83
Article Description
The antioxidant potential of selected plant extracts was assessed in vitro and in vivo experiments on pork. In the in vitro experiment, the anti-oxidative capacity of ethanol–water extract of Melissa officinalis (MW), ethanol–propylene–glycol extracts of M. officinalis (MP), Origanum vulgaris (O) and Salvia officinalis (S) at different dilutions was analysed. Furthermore a 2% essential oil concentrate was added to Origanum (OSi) and Salvia (SSi). In the two in vivo experiments in total 104 Slovak White Meaty pigs were fed with plant extracts (MW and O) at different doses with/without additional vitamin E.
Bibliographic Details
http://www.sciencedirect.com/science/article/pii/S0309174010001282; http://dx.doi.org/10.1016/j.meatsci.2010.04.004; http://www.scopus.com/inward/record.url?partnerID=HzOxMe3b&scp=77954959464&origin=inward; http://www.ncbi.nlm.nih.gov/pubmed/20488625; https://linkinghub.elsevier.com/retrieve/pii/S0309174010001282; https://dx.doi.org/10.1016/j.meatsci.2010.04.004
Elsevier BV
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