@article{oai:repo.qst.go.jp:00048531,
 author = {Indo, Hiroko and Nakanishi, Ikuo and Ohkubo, Kei and Yen, Hsiuchuan and Nyuui, Minako and Manda, Sushma and Matsumoto, Kenichiro and Fukuhara, Kiyoshi and Anzai, Kazunori and Ikota, Nobuo and Fukuzumi, Shunichi and Ozawa, Toshihiko and Mukai, Chiaki and Majima, Hideyuki and et.al and 中西 郁夫 and 乳井 美奈子 and Ｍａｎｄａ Ｓｕｓｈｍａ and 松本 謙一郎 and 馬嶋 秀行},
 issue = {14},
 journal = {RSC Advances (Online Only URL:http://www.rsc.org/advances/)},
 month = {Apr},
 note = {In vivo antioxidative activity assays against reactive oxygen species generated in mitochondria, together with in vitro two radical-scavenging assays, electrochemical measurements, and theoretical calculations of ionization potentials (IP), were carried out for eleven food factors. Lycopene, with the smallest IP value, showed the highest anti-apoptotic activity.},
 pages = {4535--4538},
 title = {Comparison of in Vivo and in Vitro Antioxidative Parameters for Eleven Food Factors},
 volume = {3},
 year = {2013}
}