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 …

Oxidative stress is a fundamental principle in the pathophysiology of many diseases. It
occurs when the production of reactive oxygen species exceeds the capacity of the cell …

This project was aimed to identify the quenching chemistry of biologically important reactive
oxygen and nitrogen species (ROS/RNS, including radicals), to show antioxidant action …

The chemical diversity of natural antioxidants (AOXs) makes it difficult to separate, detect,
and quantify individual antioxidants from a complex food/biological matrix. Moreover, the …

Astaxanthin (ATX), a hydrophobic xanthophyll family of carotenoids, has various
advantageous biological activities. Its use as a bioactive compound in functional foods …

The antioxidant activity/capacity levels of biological fluids and foods are measured for the
diagnosis and the treatment of oxidative stress-associated diseases in clinical biochemistry …

Measuring the antioxidant activity/capacity levels of food and biological fluids is carried out
for the meaningful comparison of the antioxidant content of foodstuffs and for the diagnosis …

Tea seed oil is rich in phenols with good antioxidant capacity. However, the antioxidant
capacity evaluation of tea seed oil polyphenols is not deep enough, which mainly focusing …

Here, we investigated the anti-oxidant and anti-aging effects of essential oils (EOs) from the
leaves of Alpinia zerumbet (tairin and shima) in vitro and anti-melanogenic effects in B16F10 …

This study investigated the in vitro and in vivo antioxidant activities of the flavonoids rich
extract from Rhodomyrtus tomentosa Hassk (R. tomentosa) berries. The in vitro antioxidant …