Structure-antioxidant activity relationships of flavonoids and phenolic acids

Rice-Evans, Catherine A., Miller, Nicholas J., Paganga, George·1996·Free Radical Biology and Medicine

Cited by (1,031)

Items 601–700 of 1,031

  1. Antioxidant Activity of Phenolic Acids and Their Metabolites: Synthesis and Antioxidant Properties of the Sulfate Derivatives of Ferulic and Caffeic Acids and of the Acyl Glucuronide of Ferulic Acid
    Alessandro Piazzon, Urška Vrhovšek, Domenico Masuero, Fulvio Mattivi, Federica Mandoj, Mirella Nardini · 2012 · Journal of Agricultural and Food Chemistry
  2. Incorporation of functional ingredients into foods
    Li Day, Robert B. Seymour, Keith F. Pitts, Izabela Konczak, Leif Lundin · 2008 · Trends in Food Science & Technology
  3. Antioxidant Activity of Marine Algal Polyphenolic Compounds: A Mechanistic Approach
    Ilekuttige Priyan Shanura Fernando, Misook Kim, Kwang-Tae Son, Yoonhwa Jeong, You‐Jin Jeon · 2016 · Journal of Medicinal Food
  4. An integrated centrifugation–ultrafiltration system in the treatment of olive mill wastewater
    Edoardo Turano, Stefano Curcio, Maria Gabriela De Paola, Vincenza Calabrò, G. Iorio · 2002 · Journal of Membrane Science
  5. Native Australian fruits — a novel source of antioxidants for food
    Michael Erich Netzel, Gabriele A. Netzel, Qingguo Tian, Steven J. Schwartz, Izabela Konczak · 2007 · Innovative Food Science & Emerging Technologies
  6. Dual Roles of Dissolved Organic Matter as Sensitizer and Quencher in the Photooxidation of Tryptophan
    Elisabeth M.‐L. Janssen, Paul R. Erickson, Kristopher McNeill · 2014 · Environmental Science & Technology
  7. EFFECT OF BIOFLAVONOIDS QUERCETIN AND CURCUMIN ON ISCHEMIC RENAL INJURY
    Daniel Arthur Shoskes · 1998 · Transplantation
  8. Structural characterization of lignin: A potential source of antioxidants guaiacol and 4-vinylguaiacol
    Mohammadali Azadfar, Allan Haiming Gao, Mahesh V. Bule, Shulin Chen · 2015 · International Journal of Biological Macromolecules
  9. The biological potential of flavones
    Alok Kumar Verma, Ram Pratap · 2010 · Natural Product Reports
  10. Bioconversion of anthocyanin glycosides by Bifidobacteria and Lactobacillus
    Marta Ávila, María Hidalgo, Concepción Sánchez‐Moreno, Carmen Peláez, Teresa Requena, Sonia de Pascual‐Teresa · 2009 · Food Research International
  11. Fermentation, a feasible strategy for enhancing bioactivity of herbal medicines
    Ahtesham Hussain, Shambhunath Bose, Jing‐Hua Wang, Mukesh Yadav, Girish Mahajan, Hojun Kim · 2015 · Food Research International
  12. Antioxidant Modulation in Response to Metal-Induced Oxidative Stress in Algal Chloroplasts
    Oswaldo Keith Okamoto · 2001 · Archives of Environmental Contamination and Toxicology
  13. In vitro biological properties of flavonoid conjugates found in vivo
    Gary Williamson, Denís Barron, Kayoko Shimoi, Junji Terao · 2005 · Free Radical Research
  14. Antioxidant and free radical scavenging activities of polyphenol-enriched curry leaf (Murraya koenigii L.) extracts
    Mylarappa Ningappa, Dinesha Ramadas, Leela Srinivas · 2007 · Food Chemistry
  15. Dietary Flavonoids as Potential Neuroprotectants
    Kuresh A. Youdim, Jeremy P.E. Spencer, Hagen Schroeter, Catherine A Rice-Evans · 2002 · Biological Chemistry
  16. Dietary Flavonoids as Antioxidants
    Junji Terao · 2009 · Forum of nutrition/Bibliotheca Nutritio et dieta
  17. Green tea extract improves endurance capacity and increases muscle lipid oxidation in mice
    Takatoshi Murase, Satoshi Haramizu, Akira Shimotoyodome, Azumi Nagasawa, Ichiro Tokimitsu · 2004 · American Journal of Physiology-Regulatory, Integrative and Comparative Physiology
  18. Phytochemicals that regulate neurodegenerative disease by targeting neurotrophins: A comprehensive review
    Venkatesan, Ramu, Ji, Eunhee, Kim, Sun Yeou · 2015 · BioMed Research International
  19. Flavonoids as Protein Kinase Inhibitors for Cancer Chemoprevention: Direct Binding and Molecular Modeling
    De‐Xing Hou, Takuma Kumamoto · 2010 · Antioxidants and Redox Signaling
  20. Polyphenolic and antioxidant content of white and blue corn (Zea mays L.) products
    David Del Pozo-Insfran, Carmen Hernández‐Brenes, Sergio Othón Serna-Saldivar, Stephen T. Talcott · 2006 · Food Research International
  21. In Vivo Comparison of the Bioavailability of (+)-Catechin, (−)-Epicatechin and Their Mixture in Orally Administered Rats
    Seigo Baba, Naomi Osakabe, Midori Natsume, Yuko Muto, Toshio Takizawa, Junji Terao · 2001 · Journal of Nutrition
  22. Improving Mass Transfer to Soften Tissues by Pulsed Electric Fields: Fundamentals and Applications
    Eduardo Puértolas, Elisa Luengo, Ignacio Álvarez, Javier Raso · 2012 · Annual Review of Food Science and Technology
  23. Inhibition of Peroxynitrite Dependent Tyrosine Nitration by Hydroxycinnamates
    Ananth Sekher Pannala, Raghib Razaq, Barry B. Halliwell, Surinder Singh, Catherine A Rice-Evans · 1998 · Free Radical Biology and Medicine
  24. Influence of ultra-high pressure homogenisation on antioxidant capacity, polyphenol and vitamin content of clear apple juice
    Ángela Suárez‐Jacobo, Corinna E. Rüfer, Ramon Gervilla, Buenaventura Guamis, Artur Xavier Roig-Sagués, Jordi Saldo · 2011 · Food Chemistry
  25. The cytotoxic effects of a novel IH636 grape seed proanthocyanidin extract on cultured human cancer cells
    X. Ye, Roger L. Krohn, W. Liu, S.S. Joshi, CHARLES A. KUSZYNSKI, Thomas R. McGinn, Manashi Bagchi, Harry G. Preuss, SIDNEY J. STOHS, Debasis Bagchi · 1999 · Molecular and Cellular Biochemistry
  26. Influence of Oligomer Chain Length on the Antioxidant Activity of Procyanidins
    SILVINA B. LOTITO, Lucas Actis‐Goretta, Maria Lourdes Renart, Marina Caligiuri, Dietrich Rein, Harold H. Schmitz, Francene M. Steinberg, Carl L. Keen, César G. Fraga · 2000 · Biochemical and Biophysical Research Communications
  27. Influence of experimental conditions on the extraction of phenolic compounds from parsley (Petroselinum crispum) flakes using a pressurized liquid extractor
    Devanand L. Luthria · 2007 · Food Chemistry
  28. Antioxidant Interactions between Major Phenolic Compounds Found in ‘Ataulfo’ Mango Pulp: Chlorogenic, Gallic, Protocatechuic and Vanillic Acids
    Hugo Palafox-Carlos, Joana Gil-Chávez, Rogerio R. Sotelo‐Mundo, Jacek Namieśnik, Shela Gorinstein, Gustavo Adolfo González-Aguilar · 2012 · Molecules
  29. Synthesis and evaluation of new phenolic-based antioxidants: Structure–activity relationship
    A. Torres de Pinedo, Pablo Peñalver, Juan Carlos Morales · 2006 · Food Chemistry
  30. Capacidade antioxidante de frutas
    Enayde de Almeida Mélo, Maria Inês Sucupira Maciel, Vera Lúcia Arroxelas Galvão de Lima, R. J. Nascimento · 2008 · Revista Brasileira De Ciencias Farmaceuticas
  31. Wine Flavonoids Protect against LDL Oxidation and Atherosclerosis
    Michael Aviram, Bianca Fuhrman · 2002 · Annals of the New York Academy of Sciences
  32. Licorice extract and its major polyphenol glabridin protect low-density lipoprotein against lipid peroxidation: in vitro and ex vivo studies in humans and in atherosclerotic apolipoprotein E-deficient mice
    Bianca Fuhrman, Shilpa J. Buch, Jacob Vaya, Paula A. Belinky, Raymond Coleman, Tony Hayek, M Aviram · 1997 · American Journal of Clinical Nutrition
  33. ORAC and DPPH assay comparison to assess antioxidant capacity of tea infusions: Relationship between total polyphenol and individual catechin content
    Molay Kumar Roy, Motoki Koide, Theertham Pradyumna RAO, Tsutomu Ōkubo, Yutaka Ogasawara, Lekh Raj Juneja · 2010 · International Journal of Food Sciences and Nutrition
  34. Insight into the conformational and functional properties of myofibrillar protein modified by mulberry polyphenols
    Jingrong Cheng, Ming‐Jun Zhu, Xueming Liu · 2019 · Food Chemistry
  35. Effect of 24-epibrassinolide on chilling injury of peach fruit in relation to phenolic and proline metabolisms
    Hui Yuan Gao, ZhengKe Zhang, Xingang Lv, Ni Cheng, Bangzhu Peng, Wei Cao · 2015 · Postharvest Biology and Technology
  36. Betanin, the main pigment of red beet: Molecular origin of its exceptionally high free radical-scavenging activity
    Anna Gliszczyńska‐Świgło, Henryk Szymusiak, Paulina Malinowska · 2006 · Food Additives & Contaminants
  37. Hydroxycinnamic acid composition and in vitro antioxidant activity of selected grain fractions
    C. Gallardo, Liliana Jiménez, María‐Teresa García‐Conesa · 2005 · Food Chemistry
  38. Comparative Reaction Rates of Various Antioxidants with ABTS Radical Cation
    Richard B. Walker, Jace D. Everette · 2009 · Journal of Agricultural and Food Chemistry
  39. Antioxidant flavonoids from leaves of Polygonum hydropiper L.
    Z Peng · 2002 · Phytochemistry
  40. Chrysin reduces proliferation and induces apoptosis in the human prostate cancer cell line pc-3
    Saeed Samarghandian, Jalil Tavakol Afshari, Saeideh Davoodi · 2011 · Clinics
  41. A comparative study of the phenolic compounds and the in vitro antioxidant activity of different Brazilian teas using multivariate statistical techniques
    Acácio Antônio Ferreira Zielinski, Charles Windson Isidoro Haminiuk, Aline Alberti, Alessandro Nogueira, Ivo Mottin Demiate, Daniel Granato · 2013 · Food Research International
  42. Identification and quantification of major phenolic compounds from mango (Mangifera indica, cv. Ataulfo) fruit by HPLC–DAD–MS/MS-ESI and their individual contribution to the antioxidant activity during ripening
    Hugo Palafox-Carlos, Elhadi M. Yahia, Gustavo Adolfo González-Aguilar · 2012 · Food Chemistry
  43. Antioxidant capacity and bioactive compounds of four Brazilian native fruits
    Cristiane Casagrande Denardin, Gabriela Elisa Hirsch, Ricardo Fagundes da Rocha, Márcia Vizzotto, Amélia T. Henriques, José Cláudio Fonseca Moreira, Fátima Theresinha Costa Rodrigues Guma, Tatiana Emanuelli · 2015 · Journal of Food and Drug Analysis
  44. Study of the DPPH-scavenging activity: Development of a free software for the correct interpretation of data
    Monica Locatelli, Roberto Gindro, Fabiano Travaglia, Jean Daniel Coïsson, Maurizio Rinaldi, Marco Arlorio · 2008 · Food Chemistry
  45. Assessment of in vitro antioxidant capacity of the seed coat and the cotyledon of legumes in relation to their phenolic contents
    Montserrat Dueñas, T. Hernández, Isabel Estrella · 2005 · Food Chemistry
  46. Chemistry of floral rewards: intra‐ and interspecific variability of nectar and pollen secondary metabolites across taxa
    Evan C. Palmer‐Young, Iain W. Farrell, Lynn S. Adler, Nelson J. Milano, Paul A. Egan, Robert R. Junker, Rebecca E. Irwin, Philip C. Stevenson · 2018 · Ecological Monographs
  47. Methods to Measure the Antioxidant Activity in Plant Material. A Comparative Discussion
    Marino B. Arnao, Antonio Cano, Manuel Acosta · 1999 · Free Radical Research
  48. The effects of bioactive compounds from plant foods on mitochondrial function: A focus on apoptotic mechanisms
    Tamara Yuliett Forbes-Hernández, Francesca Giampieri, Massimiliano Gasparrini, Luca Mazzoni, José Luis Quiles, José M. Álvarez-Suárez, Maurizio Antonio Battino · 2014 · Food and Chemical Toxicology
  49. Antioxidant Properties of Prepared Blueberry (Vaccinium myrtillus) Extracts
    Ana Faria, Joana Oliveira, Patrícia Neves, Paula Gameiro, Celestino Santos‐Buelga, Victor Armando Pereira de Freitas, Nuno Filipe da Cruz Batista Mateus · 2005 · Journal of Agricultural and Food Chemistry
  50. Oat avenanthramides exhibit antioxidant activities in vitro
    David M. Peterson, Martha J. Hahn, Cheryld L. Whaley Emmons · 2002 · Food Chemistry
  51. Therapeutic potential of flavonoids in inflammatory bowel disease: A comprehensive review
    Ali Salaritabar, Behrad Darvishi, Farzaneh Hadjiakhoondi, Azadeh Manayi, Antoni Sureda, Seyed Fazel Nabavi, Leo R. Fitzpatrick, Seyed Mohammad Nabavi, Anupam Bishayee · 2017 · World Journal of Gastroenterology
  52. White grape pomace as a source of dietary fibre and polyphenols and its effect on physical and nutraceutical characteristics of wheat biscuits
    Sylwia Mildner–Szkudlarz, Joanna Bajerska, Renata Zawirska‐Wojtasiak, Danuta Górecka · 2012 · Journal of the Science of Food and Agriculture
  53. Absorption and metabolism of caffeic acid and chlorogenic acid in the small intestine of rats
    Sophie Lafay, Christine Morand, Claudine Manach, Catherine Besson, Augustin Scalbert · 2006 · British Journal Of Nutrition
  54. Epicatechin and Catechin are O-Methylated and Glucuronidated in the Small Intestine
    Gunter Kuhnle, Jeremy P.E. Spencer, Hagen Schroeter, Baskar Shenoy, Edward S. Debnam, Surjit Kaila Srai, Catherine A Rice-Evans, Ulrich Hahn · 2000 · Biochemical and Biophysical Research Communications
  55. The chemical nature of phenolic compounds determines their toxicity and induces distinct physiological responses in Saccharomyces cerevisiae in lignocellulose hydrolysates
    Peter Temitope Adeboye, Maurizio Bettiga, Lisbeth Olsson A · 2014 · AMB Express
  56. In vitro antioxidant and antimicrobial properties of jambolan (Syzygium cumini) fruit polyphenols
    Jatinder Pal Singh, Amritpal Kaur, Narpinder Singh, Lovedeep Nim, Khetan Shevkani, Harpreet Kaur, Daljit S. Arora · 2015 · LWT
  57. Ultrasound assisted extraction of bioactive compounds from pomegranate (Punica granatum L.) peel
    Parvin Sharayei, Elham Azarpazhooh, Shahin Zomorodi, Hosahalli S. Ramaswamy · 2018 · LWT
  58. A functional polysaccharide film forming by pectin, chitosan, and tea polyphenols
    Haoxiang Gao, Zheng He, Qun Sun, Qiang He, Wei‐Cai Zeng · 2019 · Carbohydrate Polymers
  59. Polyphenols: From Theory to Practice
    Alberto A. A. Bertelli, Marco Biagi, Maddalena Corsini, Giulia Baini, Giorgio Cappellucci, Elisabetta Miraldi · 2021 · Foods
  60. Comparison of phenolic compositions between common and tartary buckwheat (Fagopyrum) sprouts
    Sun‐Ju Kim, I.S.M. Zaidul, Tatsuro Suzuki, Yuji Mukasa, Naoto Hashimoto, Sigenobu Takigawa, Takahiro Noda, Chie Matsuura‐Endo, Hiroaki Yamauchi · 2008 · Food Chemistry
  61. Antioxidant and free radical scavenging activity of flavonol glycosides from different Aconitum species
    Alessandra Braca, Gelsomina Fico, Ivano Morelli, Francesco De Simone, Franca Tomé, Nunziatina De Tommasi · 2003 · Journal of Ethnopharmacology
  62. Investigation of the membrane localization and distribution of flavonoids by high-resolution magic angle spinning NMR spectroscopy
    Holger A. Scheidt, André Pampel, Ludwig Nissler, Rolf Gebhardt, Daniel Huster · 2004 · Biochimica et Biophysica Acta (BBA) - Biomembranes
  63. Effects of Concord grape juice on cognitive and motor deficits in aging
    Barbara Shukitt‐Hale, Amanda N. Carey, Laura Simon, David A. Mark, James A. Joseph · 2006 · Nutrition
  64. Seed priming by sodium nitroprusside improves salt tolerance in wheat ( Triticum aestivum L.) by enhancing physiological and biochemical parameters
    Qasim Ali, Muhammad Daud Khan, Muhammad Zulqurnain Haider, Shafaqat Ali, Muhammad Rizwan, Nosheen Aslam, Ali Noman, Naeem Iqbal, Faisal Shahzad, Farah Deeba et al. · 2017 · Plant Physiology and Biochemistry
  65. Evolution of food antioxidants as a core topic of food science for a century
    Ezgi Doğan Cömert, Vural Gökmen · 2017 · Food Research International
  66. The phenolic compounds profile, quantitative analysis and antioxidant activity of four naked barley grains with different color
    Xiangzhen Ge, Luzhen Jing, Kun Zhao, Chunyan Su, Bo Zhang, Qian Zhang, Lihong Han, Xiuzhu Yu, Wenhao Li · 2020 · Food Chemistry
  67. Chemistry of silybin
    David Biedermann, Eva Vavříková, Ladislav Cvak, Vladimír Křen A · 2014 · Natural Product Reports
  68. Epithelial Barriers in Intestinal Inflammation
    Lena John, Michael Fromm, Jörg–Dieter Schulzke · 2011 · Antioxidants and Redox Signaling
  69. Antioxidant activity and inhibition of matrix metalloproteinases by metabolites of maritime pine bark extract (pycnogenol)
    Tanja M. Grimm, Angelika Schäfer, Petra Högger · 2004 · Free Radical Biology and Medicine
  70. The Bioactivity of Pomegranate: Impact on Health and Disease
    Ana Faria, Conceição Calhau · 2011 · Critical Reviews in Food Science and Nutrition
  71. Drought effects on polyphenol composition and antioxidant activities in aerial parts of Salvia officinalis L.
    Iness Bettaieb Rebey, Ibtissem Hamrouni Sellami, Soumaya Bourgou, Férid Limam, Brahim Marzouk · 2010 · Acta Physiologiae Plantarum
  72. Development of a Silver Nanoparticle-Based Method for the Antioxidant Capacity Measurement of Polyphenols
    Mustafa Özyürek, Nilay Güngör, Sefa Baki, Kubilay Güçlü, Reşat Apak · 2012 · Analytical Chemistry
  73. Bioactive phenolics and antioxidant propensity of flavedo extracts of Mauritian citrus fruits: Potential prophylactic ingredients for functional foods application
    Deena Ramful‐Baboolall, Theeshan Bahorun, Emmanuel Bourdon, Evelyne Tarnus, Okezie I. Aruoma · 2010 · Toxicology
  74. Natural antioxidants in processing and storage stability of sheep and goat meat products
    Leda Cristina Muzzi Cunha, Maria Lúcia Guerra Monteiro, José Manuel Lorenzo, Paulo E. S. Munekata, Voster Muchenje, Francisco Allan Leandro de Carvalho, Carlos Adam Conte‐Júnior · 2018 · Food Research International
  75. Quercetin inhibits inducible ICAM-1 expression in human endothelial cells through the JNK pathway
    Hirotsugu Kobuchi, Sashwati Roy, Chandan K. Sen, Hao Gia Nguyen, Lester Packer · 1999 · American Journal of Physiology-Cell Physiology
  76. Phenolic acid profiles of mangosteen fruits (Garcinia mangostana)
    Zadernowski, Ryszard, Czaplicki, Sylwester, Naczk, Marian · 2009 · Food Chemistry
  77. Biochemical and antimicrobial activity of phloretin and its glycosilated derivatives present in apple and kumquat
    Davide Barreca, Ersilia Bellocco, Giuseppina Laganà, Giovanna Ginestra, Carlo Bisignano · 2014 · Food Chemistry
  78. Glycosylation of resveratrol protects it from enzymic oxidation
    Gilly Regev-Shoshani, Oded Shoseyov, Itzhak I. Bilkis, Zohar Kerem · 2003 · Biochemical Journal
  79. Effects of Temperature and Time on Polyphenolic Content and Antioxidant Activity in the Pressurized Hot Water Extraction of Deodorized Thyme (Thymus vulgaris)
    José Rodrigo Vergara‐Salinas, Jara Pérez‐Jiménez, Josep Lluı́s Torres, Eduardo E. Agosin, José Ricardo Pérez‐Correa · 2012 · Journal of Agricultural and Food Chemistry
  80. Antioxidant and free radical scavenging activities of whole wheat and milling fractions
    Chandrika M. Liyana‐Pathirana, Fereidoon Shahidi · 2006 · Food Chemistry
  81. Food for thought: the role of dietary flavonoids in enhancing human memory, learning and neuro-cognitive performance
    Jeremy P.E. Spencer · 2008 · Proceedings of The Nutrition Society
  82. Birds use fruit colour as honest signal of dietary antioxidant rewards
    H. Martin Schaefer, Kevin J. McGraw, Carlo Catoni · 2007 · Functional Ecology
  83. A Review on Ethnopharmacological Applications, Pharmacological Activities, and Bioactive Compounds of Mangifera indica (Mango)
    Meran Keshawa Ediriweera, Kamani Hemamala Tennekoon, Sameera R. Samarakoon · 2017 · Evidence-based Complementary and Alternative Medicine
  84. Epicatechin and its in vivo metabolite, 3′-O-methyl epicatechin, protect human fibroblasts from oxidative-stress-induced cell death involving caspase-3 activation
    Jeremy P. E. Spencer, Hagen Schroeter, Gunter Kuhnle, Surjit Kaila Srai, Rex M. Tyrrell, Ulrich Hahn, Catherine A Rice-Evans · 2001 · Biochemical Journal
  85. Antioxidants modulate acute solar ultraviolet radiation-induced NF-kappa-B activation in a human keratinocyte cell line
    Claude Saliou, Manabu Kitazawa, Laura McLaughlin, Jianping Yang, John K. Lodge, Toshifumi Tetsuka, Keiji Iwasaki, Josiane Cillard, Takashi Okamoto, Lester Packer · 1999 · Free Radical Biology and Medicine
  86. Phenolics as Antioxidants
    Stephen C. Grace · 2005
  87. Antioxidant properties of commercial grape juices and vinegars
    Dávalos, Alberto, Bartolomé, Begoña, Gómez-Cordovés, Carmen · 2005 · Food Chemistry
  88. Enzymatic acylation of flavonoids
    Latifa Chebil, Catherine Humeau, Aude Falcimaigne-Cordin, Jean‐Marc Engasser, Mohamed Ghoul · 2006 · Process Biochemistry
  89. Cardioprotective effect of grape seed proanthocyanidins on isoproterenol-induced myocardial injury in rats
    Kaliaperumal Karthikeyan, B.R. Sarala Bai, S. Niranjali Devaraj · 2006 · International Journal of Cardiology
  90. Antioxidant activity of crude tannins of canola and rapeseed hulls
    Ryszard Amarowicz, Marian Naczk, Fereidoon Shahidi · 2000 · Journal of the American Oil Chemists Society
  91. Evaluation of the nutraceutical, antioxidant and cytoprotective properties of ripe pistachio ( Pistacia vera L., variety Bronte) hulls
    Davide Barreca, Giuseppina Laganà, Ugo Leuzzi, Antonella Smeriglio, Domenico Trombetta, Ersilia Bellocco · 2015 · Food Chemistry
  92. Bioavailability of Flavonoids: A Review of Their Membrane Transport and the Function of Bilitranslocase in Animal and Plant Organisms
    Sabina Passamonti, Michela Terdoslavich, Raffaella Franca, Andreja Vanzo, Federica Tramer, Enrico Braidot, Elisa Petrussa, Angelo Vianello · 2009 · Current Drug Metabolism
  93. Antioxidant and hepatoprotective activities of phenolic rich fraction of Seabuckthorn (Hippophae rhamnoides L.) leaves
    D.T. Maheshwari, M.S. Yogendra Kumar, Saroj Kumar Verma, Vijay Kumar Singh, Som Nath Singh · 2011 · Food and Chemical Toxicology
  94. Study of flavonoids/β-cyclodextrins inclusion complexes by NMR, FT-IR, DSC, X-ray investigation
    Rita Ficarra, Silvana Tommasini, Daniela Raneri, M.L Calabrò, Maria R. Di Bella, Cecilia Rustichelli, Maria Cristina Gamberini, Paola Ficarra · 2002 · Journal of Pharmaceutical and Biomedical Analysis
  95. Therapeutic and Nutraceutical Potential of Bioactive Compounds Extracted from Fruit Residues
    Neha Babbar, Harinder Singh Oberoi, Simranjeet Kaur Sandhu · 2013 · Critical Reviews in Food Science and Nutrition
  96. Quantitative evaluation of the antioxidant properties of garlic and shallot preparations
    Nuttakaan Leelarungrayub, Viboon Rattanapanone, ์Nantaya Chanarat, Janusz M. Gebicki · 2006 · Nutrition
  97. Response surface methodology and artificial neural network approach for the optimization of ultrasound-assisted extraction of polyphenols from garlic
    Andrija Ćirić, Bor Krajnc, David Heath, Nives Ogrinc · 2019 · Food and Chemical Toxicology
  98. Food flavonols: Nutraceuticals with complex health benefits and functionalities
    Davide Barreca, Domenico Trombetta, Antonella Smeriglio, Giuseppina Mandalari, Orazio Romeo, Maria Rosa Felice, Giuseppe Gattuso, Seyed Mohammad Nabavi · 2021 · Trends in Food Science & Technology
  99. Salicylic acid-induced changes to growth and phenolic metabolism in Matricaria chamomilla plants
    Jozef Kováčik, Jiřı́ Grúz, Martin Bačkor, Miroslav Strnad, Miroslav Repčák · 2008 · Plant Cell Reports
  100. Effect of bruising on the total glycoalkaloid and chlorogenic acid content of potato (Solanum tuberosum) tubers of five cultivars
    M. F. B. Dale, D. Wynne Griffiths, Henry Bain · 1998 · Journal of the Science of Food and Agriculture