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Journal of Food Quality
Volume 2017, Article ID 8471785, 8 pages
Research Article

Antioxidant Properties of Popular Turmeric (Curcuma longa) Varieties from Bangladesh

1Laboratory of Preventive and Integrative Biomedicine, Department of Biochemistry and Molecular Biology, Jahangirnagar University, Savar, Dhaka 1342, Bangladesh
2Veterinary Drug Residue Analysis Division, Institute of Food & Radiation Biology, Atomic Energy Research Establishment, Savar, Dhaka 1349, Bangladesh
3Department of Agricultural Biology, Faculty of Agriculture, University of Ruhuna, Mapalana, Matara, Sri Lanka
4School of Pharmacy, Pharmacy Australia Centre of Excellence, The University of Queensland, Woolloongabba, QLD 4102, Australia
5Human Genome Centre, School of Medical Sciences, Universiti Sains Malaysia, 16150 Kubang Kerian, Kelantan, Malaysia

Correspondence should be addressed to Md. Ibrahim Khalil; moc.liamg@lilahkimrd and Nurul Karim; moc.oohay@nopirkn

Received 19 February 2017; Revised 4 April 2017; Accepted 20 April 2017; Published 31 May 2017

Academic Editor: Ignacio García-Estévez

Copyright © 2017 E. M. Tanvir et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

E. M. Tanvir, Md. Sakib Hossen, Md. Fuad Hossain, et al., “Antioxidant Properties of Popular Turmeric (Curcuma longa) Varieties from Bangladesh,” Journal of Food Quality, vol. 2017, Article ID 8471785, 8 pages, 2017.