Junsoo Lee
Chungbuk National University
169 Papers
615 Citations
Junsoo Lee is an academic researcher from Chungbuk National University. The author has contributed to research in topics: Chemistry & Antioxidant. The author has an hindex of 26, co-authored 154 publications.
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Papers
Antioxidant activity of methanolic extracts from some grains consumed in Korea
TL;DR: In this article, the authors investigated the relationship between antioxidant activities and antioxidant contents in methanolic extracts from some grains and found that polyphenolic compounds were the major naturally occurring antioxidants in grains.
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Tocopherol and tocotrienol contents of raw and processed fruits and vegetables in the United States diet
TL;DR: Tocopherol and tocotrienol contents of raw fruits and vegetables and processed products were determined by saponification and normal phase liquid chromatography as mentioned in this paper, and the results showed that α-tocopherol (α-T) was detectable in all products and usually represented the vitamin E form present in highest quantity.
322
Assessment of phenolics-enriched extract and fractions of olive leaves and their antioxidant activities
Ok-Hwan Lee,Boo-Yong Lee,Junsoo Lee,Hee-Bong Lee,Jong-Youn Son,Cheon-Seok Park,Kalidas Shetty,Young-Cheul Kim +7 more
TL;DR: Results indicate that olive leaf contains significant amounts of oleuropein and phenolics, important factors for antioxidant capacity, which can be substantially modified by different extraction methods.
234
Effect of different cooking methods on the content of vitamins and true retention in selected vegetables
TL;DR: Generally, higher retention of vitamin C was observed after microwaving with the lowest retention recorded after boiling, while cooked vegetables were occasionally higher contents of fat-soluble vitamins than that of their fresh counterparts, but it depends on the type of vegetables.
Biological activities of Maillard reaction products (MRPs) in a sugar–amino acid model system
TL;DR: The various biological activities of Maillard reaction products (MRPs) from sugar (fructose and glucose) and 20 amino acid model systems were evaluated in this paper, which showed higher DPPH and ABTS radical scavenging and ACE inhibitory activities than the glucose-amino acid model MRPs.
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