The DOI matches its Crossref record; 2 of the 2 references it cites were found in a registry or an index.
Total antioxidant capacity of spices, dried fruits, nuts, pulses, cereals and sweets consumed in Italy assessed by three different in vitro assays
Open accessAbstract
With the aim to expand the Italian total antioxidant capacity (TAC) database, the TAC values of 11 spices, 5 dried fruits, 7 sweets, 18 cereal products, 5 pulses, and 6 nuts were determined using three different assays and considering the contribution of bound antioxidant compounds in fiber‐rich foods (i. e. cereals, legumes, and nuts). Among spices, saffron displayed the highest antioxidant capacity, whereas among dried fruits, prune exhibited the highest value. The TAC values of all the chocolates analyzed were far higher than the other sweet extracts measured. Among cereal products, whole meal buckwheat and wheat bran had the greatest TAC. Among pulses and nuts, broad bean, lentil and walnuts had the highest antioxidant capacity, whereas chickpeas, pine nuts and peanuts were less effective. The contribution of bound phytochemicals to the overall TAC was relevant in cereals as well as in nuts and pulses. The complete TAC database could be utilized to properly investigate the role of dietary antioxidants in disease prevention.
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Cites
Plant-based foods and prevention of cardiovascular disease: an overview
Hu, F. B. (2003) · The American Journal of Clinical Nutrition · doi:10.1093/ajcn/78.3.544s · Cited by 700
Adamson, G. E., Lazarus, S. A., Mitchell, A. E., Prior, R. L., Cao, G., Jacobs, P. H., Kremers, B. G., Hammerstone, J. F., Rucker, R. B., Ritter, K. A., et al. (1999) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf990317m · Cited by 404
Cited by
Carlsen, M. H., Halvorsen, B. L., Holte, K., Bøhn, S. K., Dragland, S., Sampson, L., Willey, C., Senoo, H., Umezono, Y., Sanada, C., et al. (2010) · Nutrition Journal · doi:10.1186/1475-2891-9-3 · Cited by 1,118
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Fardet, A. (2010) · Nutrition Research Reviews · doi:10.1017/s0954422410000041 · Cited by 1,030
Assessment of antioxidant capacity in vitro and in vivo
Niki, E. (2010) · Free Radical Biology and Medicine · doi:10.1016/j.freeradbiomed.2010.04.016 · Cited by 873
Pérez-Jiménez, J., Arranz, S., Tabernero, M., Díaz- Rubio, M. E., Serrano, J., Goñi, I., & Saura-Calixto, F. (2008) · Food Research International · doi:10.1016/j.foodres.2007.12.004 · Cited by 718
Cereal dietary fibre: a natural functional ingredient to deliver phenolic compounds into the gut
Vitaglione, P., Napolitano, A., & Fogliano, V. (2008) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2008.02.005 · Cited by 565
Metadata
- Authors
- Pellegrini, N., Serafini, M., Salvatore, S., Del Rio, D., Bianchi, M., & Brighenti, F.
- Venue
- Molecular Nutrition & Food Research
- Publisher
- Wiley
- Published
- 2006-10-30
- Volume
- 50
- Issue
- 11
- Pages
- 1030-1038
- ISSN
- 1613-4125 (ISSN-L)
- 1613-4133
- OpenAlex
- W1979835159
- Cited by
- 378
- References
- 2
- FWCI
- 10.04
- Type
- journal article
- Language
- en
- Open access
- green
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