The role of antioxidants in the chemistry of oxidative stress: A review
Abstract This Review Article is focused on the action of the reactive oxygenated species in
inducing oxidative injury of the lipid membrane components, as well as on the ability of …
inducing oxidative injury of the lipid membrane components, as well as on the ability of …
Antioxidant activity/capacity measurement. 1. Classification, physicochemical principles, mechanisms, and electron transfer (ET)-based assays
Because there is no widely adopted “total antioxidant parameter” as a nutritional index for
labeling food and biological fluids, it is desirable to establish and standardize methods that …
labeling food and biological fluids, it is desirable to establish and standardize methods that …
From polyphenol to o‐quinone: Occurrence, significance, and intervention strategies in foods and health implications
Y Geng, X Liu, Y Yu, W Li, Y Mou… - … Reviews in Food …, 2023 - Wiley Online Library
Polyphenol oxidation is a chemical process impairing food freshness and other desirable
qualities, which has become a serious problem in fruit and vegetable processing industry. It …
qualities, which has become a serious problem in fruit and vegetable processing industry. It …
Antioxidant capacity determination in plants and plant‐derived products: a review
The present paper aims at reviewing and commenting on the analytical methods applied to
antioxidant and antioxidant capacity assessment in plant‐derived products. Aspects related …
antioxidant and antioxidant capacity assessment in plant‐derived products. Aspects related …
Hydroxycinnamic acid antioxidants: an electrochemical overview
Hydroxycinnamic acids (such as ferulic, caffeic, sinapic, and p‐coumaric acids) are a group
of compounds highly abundant in food that may account for about one‐third of the phenolic …
of compounds highly abundant in food that may account for about one‐third of the phenolic …
Review of methods to determine chain-breaking antioxidant activity in food
V Roginsky, EA Lissi - Food chemistry, 2005 - Elsevier
The beneficial influence of many foodstuffs and beverages including fruits, vegetables, tea,
red wine, coffee, and cacao on human health has been recently recognized to originate from …
red wine, coffee, and cacao on human health has been recently recognized to originate from …
Oxidation mechanisms occurring in wines
The present review aims to show the state of the art on the oxidation mechanisms occurring
in wines, as well as the methods to monitor, classify and diagnose wine oxidation. Wine …
in wines, as well as the methods to monitor, classify and diagnose wine oxidation. Wine …
Evaluation of the ability of antioxidants to counteract lipid oxidation: Existing methods, new trends and challenges
Oxidative degradation of lipids, especially that induced by reactive oxygen species (ROS),
leads to quality deterioration of foods and cosmetics and could have harmful effects on …
leads to quality deterioration of foods and cosmetics and could have harmful effects on …
Comparative antioxidant activity of individual herbal components used in Ayurvedic medicine
GH Naik, KI Priyadarsini, JG Satav, MM Banavalikar… - Phytochemistry, 2003 - Elsevier
Four aqueous extracts from different parts of medicinal plants used in Ayurveda (an ancient
Indian Medicine) viz., Momardica charantia Linn (AP1), Glycyrrhiza glabra (AP2), Acacia …
Indian Medicine) viz., Momardica charantia Linn (AP1), Glycyrrhiza glabra (AP2), Acacia …
[HTML][HTML] Evolution of analysis of polyhenols from grapes, wines, and extracts
Grape and wine phenolics are structurally diverse, from simple molecules to oligomers and
polymers usually designated as tannins. They have an important impact on the organoleptic …
polymers usually designated as tannins. They have an important impact on the organoleptic …