Polyphenolic Flavanols as Scavengers of Aqueous Phase Radicals and as Chain-Breaking Antioxidants

Structure-antioxidant activity relationships of flavonoids and phenolic acids

Rice-Evans, C. A., Miller, N. J., & Paganga, G. (1996) · Free Radical Biology and Medicine · doi:10.1016/0891-5849(95)02227-9 · Cited by 9,085

Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects –A review

Shahidi, F., & Ambigaipalan, P. (2015) · Journal of Functional Foods · doi:10.1016/j.jff.2015.06.018 · Cited by 3,081

Phenolic compounds and their role in oxidative processes in fruits

Robards, K., Prenzler, P. D., Tucker, G., Swatsitang, P., & Glover, W. (1999) · Food Chemistry · doi:10.1016/s0308-8146(99)00093-x · Cited by 1,277

Antioxidant activity of phenolics extracted from Olea europaea L. leaves

Benavente-Garcı́a, O., Castillo, J., Lorente, J., Ortuño, A., & Del Rio, J. A. (2000) · Food Chemistry · doi:10.1016/s0308-8146(99)00221-6 · Cited by 867

Serum antioxidant capacity is increased by consumption of strawberries, spinach, red wine or vitamin C in elderly women

Cao, G., Russell, R. M., Lischner, N., & Prior, R. L. (1998) · The Journal of Nutrition · doi:10.1093/jn/128.12.2383 · Cited by 502

Polyphenol tannic acid inhibits hydroxyl radical formation from Fenton reaction by complexing ferrous ions1This study is dedicated to the memory of Botany Professor Luiz F.G. Labouriau (1921–1996).1

Lopes, G. K. B., Schulman, H. M., & Hermes-Lima, M. (1999) · Biochimica et Biophysica Acta (BBA) - General Subjects · doi:10.1016/s0304-4165(99)00117-8 · Cited by 476

High content of dopamine, a strong antioxidant, in cavendish banana

Kanazawa, K., & Sakakibara, H. (2000) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf9909860 · Cited by 406

The effect of nitrogen and phosphorus deficiency on flavonol accumulation in plant tissues

Stewart, A. J., Chapman, W., Jenkins, G. I., Graham, I., Martin, T., & Crozier, A. (2001) · Plant, Cell & Environment · doi:10.1046/j.1365-3040.2001.00768.x · Cited by 336

Attenuation of 6-hydroxydopamine (6-OHDA)-induced nuclear factor-kappaB (NF-κB) activation and cell death by tea extracts in neuronal cultures11Abbreviations: BT, Black Tea; EMSA, Electromobility Shift Assay; EGCG, (-)-Epigallocatechin-3-gallate; GT, Green Tea; NB SH-SY5Y cells, Human neuroblastoma SH-SY5Y cells; 6-OHDA, 6-hydroxydopamine; IL, Interleukin; LDH, Lactate Dehydrogenase; MPTP, N-methyl-4-phenyl-1,2,3,6-tetrahydropyridine; NF-κB, nuclear factor-κB; OS, Oxidative Stress; PD, Parkinson’s Disease; ROS, Reactive Oxygen Species; SNPC, Substantia Nigra Pars Compacta; TBARS, thiobarbituric acid reactive substances.

Levites, Y., Youdim, M. B. H., Maor, G., & Mandel, S. (2002) · Biochemical Pharmacology · doi:10.1016/s0006-2952(01)00813-9 · Cited by 291

The complex links between dietary phytochemicals and human health deciphered by metabolomics

Manach, C., Hubert, J., Llorach, R., & Scalbert, A. (2009) · Molecular Nutrition & Food Research · doi:10.1002/mnfr.200800516 · Cited by 218

Evaluation of Resveratrol, Green Tea Extract, Curcumin, Oxaloacetic Acid, and Medium-Chain Triglyceride Oil on Life Span of Genetically Heterogeneous Mice

Strong, R., Miller, R. A., Astle, C. M., Baur, J. A., de Cabo, R., Fernandez, E., Guo, W., Javors, M., Kirkland, J. L., Nelson, J. F., et al. (2013) · The Journals of Gerontology Series A: Biological Sciences and Medical Sciences · doi:10.1093/gerona/gls070 · Cited by 212

Utilization of pomelo peels to manufacture value-added products: A review

Xiao, L., Ye, F., Zhou, Y., & Zhao, G. (2021) · Food Chemistry · doi:10.1016/j.foodchem.2021.129247 · Cited by 172

Capillary Electrophoretic Determination of Theanine, Caffeine, and Catechins in Fresh Tea Leaves and Oolong Tea and Their Effects on Rat Neurosphere Adhesion and Migration

Chen, C.-N., Liang, C.-M., Lai, J.-R., Tsai, Y.-J., Tsay, J.-S., & Lin, J.-K. (2003) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf034634b · Cited by 112

Composition, Efficacy, and Safety of Spinach Extracts

Lomnitski, L., Bergman, M., Nyska, A., Ben-Shaul, V., & Grossman, S. (2003) · Nutrition and Cancer · doi:10.1207/s15327914nc4602_16 · Cited by 105

Phytochemical constituents and antioxidant properties of extracts from the leaves of Chromolaena odorata

(2007) · Global Journal of Cardiology · doi:10.5897/sre.9000732 · Cited by 104

Targeting the Progression of Parkinsons Disease

George, J., Mok, S., Moses, D., Wilkins, S., Bush, A., Cherny, R., & Finkelstein, D. (2009) · Current Neuropharmacology · doi:10.2174/157015909787602814 · Cited by 77

Opinion on the Hurdles and Potential Health Benefits in Value-Added Use of Plant Food Processing By-Products as Sources of Phenolic Compounds

De Camargo, A. C., Schwember, A. R., Parada, R., Garcia, S., Maróstica Júnior, M. R., Franchin, M., Regitano-d’Arce, M. A. B., & Shahidi, F. (2018) · International Journal of Molecular Sciences · doi:10.3390/ijms19113498 · Cited by 75

Dietary Nitrite in Nitric Oxide Biology: A Redox Interplay with Implications for Pathophysiology and Therapeutics

S. Rocha, B., Gago, B., Pereira, C., M. Barbosa, R., Bartesaghi, S., O. Lundberg, J., Radi, R., & Laranjinha, J. (2011) · Current Drug Targets · doi:10.2174/138945011796150334 · Cited by 64