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Chemical Dosage References
GENISTEIN ID50=50-100 nMMaga, J.A. Contribution of Phenolic Compounds to Smoke Flavor. Phenolic Compounds in Food and Their Effects on Health, Ch.13.
ROBININ ID50=50-100 nMMaga, J.A. Contribution of Phenolic Compounds to Smoke Flavor. Phenolic Compounds in Food and Their Effects on Health, Ch.13.
(+)-CATECHIN ID50=50-100 nMPhenolic Compounds in Food and Their Effects on Health. Antioxidants & Cancer Prevention. Huang, M.T., Ho, C.T. and Lee, C.Y. eds. 1992. ACS Symposium Series 507.ACS, Washington 402 pp.
DIHYDROQUERCETIN ID50=50-100 nMMaga, J.A. Contribution of Phenolic Compounds to Smoke Flavor. Phenolic Compounds in Food and Their Effects on Health, Ch.13.
NARINGENIN ID50=50-100 nMMaga, J.A. Contribution of Phenolic Compounds to Smoke Flavor. Phenolic Compounds in Food and Their Effects on Health, Ch.13.
QUERCITRIN ID50=2-5 nMPhenolic Compounds in Food and Their Effects on Health. Antioxidants & Cancer Prevention. Huang, M.T., Ho, C.T. and Lee, C.Y. eds. 1992. ACS Symposium Series 507.ACS, Washington 402 pp.
MYRICETIN ID50=2-5 nMPhenolic Compounds in Food and Their Effects on Health. Antioxidants & Cancer Prevention. Huang, M.T., Ho, C.T. and Lee, C.Y. eds. 1992. ACS Symposium Series 507.ACS, Washington 402 pp.
QUERCETIN ID50=2-5 nMPhenolic Compounds in Food and Their Effects on Health. Antioxidants & Cancer Prevention. Huang, M.T., Ho, C.T. and Lee, C.Y. eds. 1992. ACS Symposium Series 507.ACS, Washington 402 pp.
DELPHINIDIN-CHLORIDE ID50=2-5 nMPhenolic Compounds in Food and Their Effects on Health. Antioxidants & Cancer Prevention. Huang, M.T., Ho, C.T. and Lee, C.Y. eds. 1992. ACS Symposium Series 507.ACS, Washington 402 pp.
LUTEOLIN ID50=2-5 nM*
RUTIN ID50=2-5 nM*
KAEMPFEROL ID50=10-40 nMPhenolic Compounds in Food and Their Effects on Health. Antioxidants & Cancer Prevention. Huang, M.T., Ho, C.T. and Lee, C.Y. eds. 1992. ACS Symposium Series 507.ACS, Washington 402 pp.
DISOMETIN ID50=10-40 nMPhenolic Compounds in Food and Their Effects on Health. Antioxidants & Cancer Prevention. Huang, M.T., Ho, C.T. and Lee, C.Y. eds. 1992. ACS Symposium Series 507.ACS, Washington 402 pp.
MYRICITRIN ID50=10-40 nMPhenolic Compounds in Food and Their Effects on Health. Antioxidants & Cancer Prevention. Huang, M.T., Ho, C.T. and Lee, C.Y. eds. 1992. ACS Symposium Series 507.ACS, Washington 402 pp.
DIOSMETIN ID50=10-40 nMPhenolic Compounds in Food and Their Effects on Health. Antioxidants & Cancer Prevention. Huang, M.T., Ho, C.T. and Lee, C.Y. eds. 1992. ACS Symposium Series 507.ACS, Washington 402 pp.
FISETIN ID50=10-40 nMPhenolic Compounds in Food and Their Effects on Health. Antioxidants & Cancer Prevention. Huang, M.T., Ho, C.T. and Lee, C.Y. eds. 1992. ACS Symposium Series 507.ACS, Washington 402 pp.
APIGENIN ID50=10-40 nMPhenolic Compounds in Food and Their Effects on Health. Antioxidants & Cancer Prevention. Huang, M.T., Ho, C.T. and Lee, C.Y. eds. 1992. ACS Symposium Series 507.ACS, Washington 402 pp.
QUERCETIN ID50=0.62 ug/ml*
APIGENIN ID50=0.55 ug/ml*
LUTEOLIN ID50=0.44 ug/ml*
*Unless otherwise noted all references are to Duke, James A. 1992. Handbook of phytochemical constituents of GRAS herbs and other economic plants. Boca Raton, FL. CRC Press.