Flavonoids from Taraxacum coreanum protect from radical-induced oxidative damage
Sanghyun Lee1, Mi Jin Choi2, Ji Myung Choi2, Sullim Lee1, Hyun Young Kim3 and Eun Ju Cho2*
1Department of Integrative Plant Science, Chung-Ang University, Anseong 456-756, Republic of Korea.
2Department of Food Science and Nutrition, Pusan National University, Busan 609-735, Republic of Korea.
3Department of Food Science, Gyeongnam National University of Science and Technology, Jinju 660-758, Republic of Korea.
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