The DOI matches its Crossref record; 937 of the 950 references it cites were found in a registry or an index.
Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects –A review
Open accessAbstract
This review reports on the latest research results and applications of phenolic and polyphenolic compounds. Phenolic compounds, ubiquitous in plants, are an essential part of the human diet and are of considerable interest due to their antioxidant properties and potential beneficial health effects. These compounds range structurally from a simple phenolic molecule to complex high-molecular-weight polymers. There is increasing evidence that consumption of a variety of phenolic compounds present in foods may lower the risk of health disorders because of their antioxidant activity. When added to foods, antioxidants control rancidity development, retard the formation of toxic oxidation products, maintain nutritional quality, and extend the shelf-life of products. Due to safety concerns and limitation on the use of synthetic antioxidants, natural antioxidants obtained from edible materials, edible by-products and residual sources have been of increasing interest. This contribution summarizes both the synthetic and natural phenolic antioxidants, emphasizing their mode of action, health effects, degradation products and toxicology. In addition, sources of phenolic antioxidants are discussed in detail.
Overview
The claims and statistics of this paper haven’t been checked yet.
Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.
Integrity signals
Registry
Cites
Statistics
Verification
Claims the paper makes
The claims and statistics of this paper haven’t been checked yet.
Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.
Claims other papers make about this one
Each is checked against this paper’s own text: does it say what the citing paper says it does?
In the citing paper
“They exhibit anti-inflammatory, antibacterial, antifungal, antiviral, antiallergic, anticancer and anticoagulant properties [190,191,192,193,197].”
From Bioactive Compounds for Skin Health: A Review (2021) · cites this paper as [192]
Self-check
Percentages, sums and reported differences re-computed from the paper’s own numbers.
The self-check needs the paper’s full text.
Citations
Cites
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
The Chemistry behind Antioxidant Capacity Assays
Huang, D., Ou, B., & Prior, R. L. (2005) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf030723c · Cited by 6,162
Prior, R. L., Wu, X., & Schaich, K. M. (2005) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf0502698 · Cited by 5,770
Middleton, E., Kandaswami, C., & Theoharides, T. C. (2000) · Pharmacological Reviews · doi:10.1016/s0031-6997(24)01472-8 · Cited by 4,882
Kuiper, G. G. J. M., Carlsson, B., Grandien, K., Enmark, E., Häggblad, J., Nilsson, S., & Gustafsson, J.-A. (1997) · Endocrinology · doi:10.1210/endo.138.3.4979 · Cited by 4,442
Flavonoid antioxidants: chemistry, metabolism and structure-activity relationships
Heim, K. E., Tagliaferro, A. R., & Bobilya, D. J. (2002) · The Journal of Nutritional Biochemistry · doi:10.1016/s0955-2863(02)00208-5 · Cited by 4,261
Polyphenols: Chemistry, dietary sources, metabolism, and nutritional significance
Bravo, L. (2009) · Nutrition Reviews · doi:10.1111/j.1753-4887.1998.tb01670.x · Cited by 4,030
Advances in flavonoid research since 1992
Harborne, J. B., & Williams, C. A. (2000) · Phytochemistry · doi:10.1016/s0031-9422(00)00235-1 · Cited by 3,956
Antioxidant activity of plant extracts containing phenolic compounds
Kähkönen, M. P., Hopia, A. I., Vuorela, H. J., Rauha, J.-P., Pihlaja, K., Kujala, T. S., & Heinonen, M. (1999) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf990146l · Cited by 3,854
Wine, alcohol, platelets, and the French paradox for coronary heart disease
Renaud, S., & de Lorgeril, M. (1992) · The Lancet · doi:10.1016/0140-6736(92)91277-f · Cited by 3,700
Flagged first, then by citations
13 of the 950 references couldn’t be matched to a known paper.
Research works printed but not linked: 26
- Angerosa, 1996, Characterization of phenolic and secoiridoid aglycons present in virgin oil by gas chromatography-chemical ionization mass spectrophotometry, Journal of Chromatography. A, 43, 1802
- Beuchamp, 2005, Enzymes in an inflammation pathway are inhibited by oleocanthal, a component of olive oil, Nature, 437, 45
- Brenneisen, 1981, Analysis of polyphenols from Vaccinium myrtillus L. (Ericaceae) fruit, Pharmaceutica Acta Helvetiae, 56, 180
- Chipault, 1956, The antioxidant properties of natural spices, Journal of Food Technology, 10, 207
- Dabrowski, 1984, Composition of free and hydrolyzable phenolic acids in defatted flours of ten oilseeds, Journal of Agricultural and Food Chemistry, 32, 128, 10.1021/jf00121a032 · DOI
- Drawert, 1977, Gaschromatographiische analyse von phenolischen verbindugen in bier, Brauwissenschaft, 30, 13
- Dziezak, 1986, Preservatives: Antioxidants, Food Technology, 40, 94
- Häkkinen, 1999, Content of the flavonols quercetin, myricetin, and kaempferol in 25 edible berries, Journal of Agricultural and Food Chemistry, 47, 2274, 10.1021/jf9811065 · DOI
- Horowitz, 1977, Flavonoid constituents of citrus, Vol. 1, 397
- Kantamoni, 1965, Isolation and identification of the constituents of cashew nut husk, Leather Science, 12, 396
- Kiokias, 2006, Botanicals as ingredients of functional foods, Greek Journal of Food and Drinks, 296, 76
- Luczak, 1989, Phenolic acids in leaves and pericarpium of walnut Juglans regia, L, Acta Poloniae Pharmaceutica, 46, 494
- Maccarone, 1983, Anthocyanins of the Moro orange juice, Annali Di Chimica, 73, 533
- Maccarone, 1985, Acylated anthocyanins from oranges, Annali Di Chimica, 75, 79
- Maccarone, 1998, Cyanidin-3-(6″-malonyl)-β-glucoside. One of the major anthocyanins in blood orange juice, Italian Journal of Food Science, 10, 367
- Madhujith, 2009, Antioxidant potential of barley as affected by alkaline hydrolysis and release of insoluble-bound phenolics, Food Chemistry, 117, 615, 10.1016/j.foodchem.2009.04.055 · DOI
- Milbourne, 1987, The role of natural antioxidants in lipid oxidation, Food Science and Technology Today, 1, 171
- Nowak, 1992, Antioxidative and antibactericidal properties of phenolic compounds in rapeseeds, Fat Science and Technology, 94, 149
- Peterson, 1995, Oat tocols: Concentration and stability in oat products and distribution within the kernel, Cereal Chemistry, 72, 21
- Pillai, 1963, Cashew seed skin as a tanning material, Leather Science, 10, 317
- Shang, 1998, Studies on flavonoids from fenugreek (Trigonaella foenum graecum L.), Zhongguo Zhong Yao Za Zhi, 23, 614
- Smith, 1985, Introduction, Vol. 1, 1
- Yamagushi, 1974, Browning reaction products from reducing sugars and amino acids. XV. Comparison of antioxidative activity of melanoidin with that of tocopherol homologues and the synergistic effect of melanoidin with tocopherols, Japan Journal of Food Science and Technology, 21, 13
- Zegarska, 1996, Antioxidative effect of rosemary ethanolic extract on butter, Milchwissenschaft, 51, 195
- Zhan, 1996, Antioxidative activity of extracts from potato and sweet potato, Food and Fermentation Industries, 2, 30
- Zhang, 2004, Phenolic compounds and their antioxidant properties in different tissues of carrots, Food Agriculture and Environment, 2, 95
Cited by
Sorted by citations
Antioxidants and antioxidant methods: an updated overview
Gulcin, İ. (2020) · Archives of Toxicology · doi:10.1007/s00204-020-02689-3 · Cited by 2,205
Colorectal Carcinoma: A General Overview and Future Perspectives in Colorectal Cancer
Mármol, I., Sánchez‐de‐Diego, C., Pradilla-Dieste, A., Cerrada, E., & Yoldi, M. R. (2017) · International Journal of Molecular Sciences · doi:10.3390/ijms18010197 · Cited by 1,639
Gulcin, I., & Alwasel, S. (2023) · Processes · doi:10.3390/pr11082248 · Cited by 1,324
Rudrapal, M., Khairnar, S. J., Khan, J., Dukhyil, A. B., Ansari, M. A., Alomary, M. N., Alshabrmi, F. M., Palai, S., Deb, P. K., & Devi, R. (2022) · Frontiers in Pharmacology · doi:10.3389/fphar.2022.806470 · Cited by 1,103
Apak, R., Özyürek, M., Güçlü, K., & Çapanoğlu, E. (2016) · Journal of Agricultural and Food Chemistry · doi:10.1021/acs.jafc.5b04739 · Cited by 988
Concept, mechanism, and applications of phenolic antioxidants in foods
Zeb, A. (2020) · Journal of Food Biochemistry · doi:10.1111/jfbc.13394 · Cited by 953
Wang, X., Yong, H., Gao, L., Li, L., Mei-juan, J., & Liu, J. (2018) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2018.10.019 · Cited by 622
Zhang, X., Liu, Y., Yong, H., Qin, Y., Liu, J., & Liu, J. (2019) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2019.03.009 · Cited by 602
Bhargava, N., Sharanagat, V. S., Mor, R. S., & Kumar, K. (2020) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2020.09.015 · Cited by 555
Ultrasound Assisted Extraction for the Recovery of Phenolic Compounds from Vegetable Sources
Medina-Torres, N., Ayora-Talavera, T., Espinosa-Andrews, H., Sánchez-Contreras, A., & Pacheco, N. (2017) · Agronomy · doi:10.3390/agronomy7030047 · Cited by 502
Phenolic composition and antioxidant potential of grain legume seeds: A review
Singh, B., Singh, J. P., Kaur, A., & Singh, N. (2017) · Food Research International · doi:10.1016/j.foodres.2017.09.026 · Cited by 480
Phenolic acids from vegetables: A review on processing stability and health benefits
Rashmi, H. B., & Negi, P. S. (2020) · Food Research International · doi:10.1016/j.foodres.2020.109298 · Cited by 493
Oxidative stress, consequences and ROS mediated cellular signaling in rheumatoid arthritis
Phull, A. R., Nasir, B., Haq, I. U., & Kim, S. J. (2017) · Chemico-Biological Interactions · doi:10.1016/j.cbi.2017.12.024 · Cited by 465
Flieger, J., Flieger, W., Baj, J., & Maciejewski, R. (2021) · Materials · doi:10.3390/ma14154135 · Cited by 534
Shahidi, F., & de Camargo, A. C. (2016) · International Journal of Molecular Sciences · doi:10.3390/ijms17101745 · Cited by 444
Vasta, V., Daghio, M., Cappucci, A., Buccioni, A., Serra, A., Viti, C., & Mele, M. L. (2019) · Journal of Dairy Science · doi:10.3168/jds.2018-14985 · Cited by 455
Improving the bioavailability of phenolic compounds by loading them within lipid-based nanocarriers
Esfanjani, A. F., Assadpour, E., & Jafari, S. M. (2018) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2018.04.002 · Cited by 406
Takó, M., Kerekes, E. B., Zambrano, C., Kotogán, A., Papp, T., Krisch, J., & Vágvölgyi, C. (2020) · Antioxidants · doi:10.3390/antiox9020165 · Cited by 439
“In this respect, phenolic acids, flavonoids and tannins have gained special attention over the last decades [2,12].”
BackgroundAntioxidants: a comprehensive review
Gülçın, İ. (2025) · Archives of Toxicology · doi:10.1007/s00204-025-03997-2 · Cited by 490
Cosme, P., Rodríguez, A. B., Espino, J., & Garrido, M. (2020) · Antioxidants · doi:10.3390/antiox9121263 · Cited by 420
“Phenolic compounds have been recently widely studied due to their biological effects, which could be beneficial for human health [32].”
BackgroundBenefits of Dietary Polyphenols and Polyphenol-Rich Additives to Aquatic Animal Health: An Overview
Ahmadifar, E., Yousefi, M., Karimi, M., Raieni, R. F., Dadar, M., Yılmaz, S., Dawood, M. A. O., & Abdel‐Latif, H. M. R. (2020) · Reviews in Fisheries Science & Aquaculture · doi:10.1080/23308249.2020.1818689 · Cited by 375
Terpenoids and Polyphenols as Natural Antioxidant Agents in Food Preservation
Gutiérrez‐del‐Río, I., López‐Ibáñez, S., Magadán‐Corpas, P., Fernández‐Calleja, L., Pérez‐Valero, Á., Tuñón-Granda, M., Miguélez, E. M., Villar, C. J., & Lombó, F. (2021) · Antioxidants · doi:10.3390/antiox10081264 · Cited by 382
“In order to avoid all of these mentioned issues, synthetic antioxidants such as TBHQ, BHA and BHT (Figure 1) have been demonstrated to be effective at fixing the oxidative stability of edible oils; however, they are being strongly questioned based on their possible negative effects on health and there is a growing tre…”
BackgroundSorrenti, V., Burò, I., Consoli, V., & Vanella, L. (2023) · International Journal of Molecular Sciences · doi:10.3390/ijms24032019 · Cited by 407
“Polyphenol compounds exert various beneficial effects arising from their antioxidant and anti-inflammatory properties [9].”
Natural polyphenols as versatile platforms for material engineering and surface functionalization
Xu, L., Neoh, K. G., & Kang, E. T. (2018) · Progress in Polymer Science · doi:10.1016/j.progpolymsci.2018.08.005 · Cited by 356
Veličković, T. Ć., & Stanić-Vučinić, D. (2017) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.12320 · Cited by 353
Phenolic Compounds in the Potato and Its Byproducts: An Overview
Akyol, H., Riciputi, Y., Çapanoğlu, E., Caboni, M. F., & Verardo, V. (2016) · International Journal of Molecular Sciences · doi:10.3390/ijms17060835 · Cited by 356
Classification and antioxidant assays of polyphenols: a review
Lang, Y., Gao, N., Zang, Z., Meng, X., Lin, Y., Yang, S., Yang, Y., Jin, Z., & Li, B. (2023) · Journal of Future Foods · doi:10.1016/j.jfutfo.2023.07.002 · Cited by 391
Bioactive Compounds for Skin Health: A Review
Michalak, M., Pierzak, M., Kręcisz, B., & Suliga, E. (2021) · Nutrients · doi:10.3390/nu13010203 · Cited by 345
Liu, J., Liu, S., Wu, Q., Gu, Y., Kan, J., & Jin, C. (2017) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2017.06.035 · Cited by 342
Value-added chemicals from food supply chain wastes: State-of-the-art review and future prospects
Xiong, X., Yu, I. K. M., Tsang, D. C. W., Bolan, N. S., Ok, Y. S., Igalavithana, A. D., Kirkham, M. B., Kim, K., & Vikrant, K. (2019) · Chemical Engineering Journal · doi:10.1016/j.cej.2019.121983 · Cited by 349
Jakubczyk, K., Kałduńska, J., Kochman, J., & Janda, K. (2020) · Antioxidants · doi:10.3390/antiox9050447 · Cited by 360
“Plant-derived polyphenols have a beneficial impact on slowing down the ageing process and reducing the risk of age-related neurodegenerative conditions, such as Alzheimer’s disease, Parkinson’s disease or ischaemic brain injury [5,6].”
BackgroundÇatalkaya, G., Venema, K., Lucini, L., Rocchetti, G., Delmas, D., Daglia, M., Filippis, A. D., Xiao, H., Quiles, J. L., Xiao, J., et al. (2020) · Food Frontiers · doi:10.1002/fft2.25 · Cited by 349
“They are divided into flavonoids and nonflavonoids, as shown in Table 1 (Johnsson, 2004; Lamy et al., 2011; Shahidi & Ambigaipalan, 2015).”
BackgroundBioactive potential of fruit and vegetable wastes
Coman, V., Teleky, B., Mitrea, L., Martău, G. A., Szabo, K., Călinoiu, L. F., & Vodnar, D. C. (2019) · Advances in food and nutrition research · doi:10.1016/bs.afnr.2019.07.001 · Cited by 339
A minireview of quercetin: from its metabolism to possible mechanisms of its biological activities
Ulusoy, H. G., & Şanlıer, N. (2019) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2019.1683810 · Cited by 322
Phenolic-enabled nanotechnology: versatile particle engineering for biomedicine
Wu, D., Zhou, J., Creyer, M. N., Yim, W., Chen, Z., Messersmith, P. B., & Jokerst, J. V. (2021) · Chemical Society Reviews · doi:10.1039/d0cs00908c · Cited by 322
Antioxidant and Antiradical Properties of Selected Flavonoids and Phenolic Compounds
Huyut, Z., Beydemir, Ş., & Gülçın, İ. (2017) · Biochemistry Research International · doi:10.1155/2017/7616791 · Cited by 312
Liu, J., Pu, H., Liu, S., Kan, J., & Jin, C. (2017) · Carbohydrate Polymers · doi:10.1016/j.carbpol.2017.07.014 · Cited by 299
Free radicals and polyphenols: The redox chemistry of neurodegenerative diseases
Losada‐Barreiro, S., & Bravo‐Díaz, C. (2017) · European Journal of Medicinal Chemistry · doi:10.1016/j.ejmech.2017.03.061 · Cited by 304
González, M. N., Massa, G. A., Andersson, M., Turesson, H., Olsson, N., Fält, A., Storani, L., Oneto, C. A. D., Hofvander, P., & Feingold, S. E. (2020) · Frontiers in Plant Science · doi:10.3389/fpls.2019.01649 · Cited by 285
Ambigaipalan, P., de Camargo, A. C., & Shahidi, F. (2016) · Journal of Agricultural and Food Chemistry · doi:10.1021/acs.jafc.6b02950 · Cited by 281
Superfruits: Phytochemicals, antioxidant efficacies, and health effects – A comprehensive review
Chang, S. K., Alasalvar, C., & Shahidi, F. (2018) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2017.1422111 · Cited by 281
Antioxidant Compounds from Microalgae: A Review
Coulombier, N., Jauffrais, T., & Lebouvier, N. (2021) · Marine Drugs · doi:10.3390/md19100549 · Cited by 291
“Phenolic acids als have the ability t inactivate radicals by mo oel ctr nic transfer, and s me can chelate the transition metals involved in the Fento reaction thus preventing the formation of the highly reactive hydroxyl radical [55,56].”
BackgroundInfluentialEssential Oils and Their Application on Active Packaging Systems: A Review
Carpena, M., Núñez-Estévez, B., Soria-López, A., Garcia‐Oliveira, P., & Prieto, M. A. (2021) · Resources · doi:10.3390/resources10010007 · Cited by 292
“While research often focuses on isolated phenolic compounds as potential additives (as they are well-known, potent antioxidants and generally account for low toxicity), these same compounds are present at proper concentrations in EOs extracted from plants and thus can be used to provide extra properties to biodegradab…”
BackgroundTumilaar, S. G., Hardianto, A., Dohi, H., & Kurnia, D. (2024) · Journal of Chemistry · doi:10.1155/2024/5594386 · Cited by 356
Sarker, A., Ahmmed, R., Ahsan, S. M., Rana, J., Ghosh, M. K., & Nandi, R. (2023) · Sustainable Food Technology · doi:10.1039/d3fb00156c · Cited by 270
Charlton, N. C., Mastyugin, M., Török, B., & Török, M. (2023) · Molecules · doi:10.3390/molecules28031057 · Cited by 292
“Many exogenous small molecule antioxidants such as polyphenols [18,19] are commonly isolated from a broad variety of plants [20], and their potency is extensively studied [21–27]; however, their bioavailability is frequently poor [28,29].”
BackgroundLipid oxidation and its implications to meat quality and human health
Huang, X., & Ahn, D. U. (2019) · Food Science and Biotechnology · doi:10.1007/s10068-019-00631-7 · Cited by 283
Xu, D.-P., Zheng, J., Zhou, Y., Li, Y., Li, S., & Li, H. (2016) · Food Chemistry · doi:10.1016/j.foodchem.2016.09.013 · Cited by 251
Kashyap, P., Kumar, S., Riar, C. S., Jindal, N., Baniwal, P., Guiné, R., Correia, P., Mehra, R., & Kumar, H. (2022) · Antioxidants · doi:10.3390/antiox11020402 · Cited by 268
Zhang, X., Bian, Z., Yuan, X., Chen, X., & Lu, C. (2020) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2020.02.031 · Cited by 272
Azeem, M., Pirjan, K., Qasim, M., Mahmood, A., Javed, T., Muhammad, H., Yang, S., Dong, R., Ali, B., & Rahimi, M. (2023) · Scientific Reports · doi:10.1038/s41598-023-29954-6 · Cited by 261
Tang, P., Han, L., Li, P., Jia, Z., Wang, K., Zhang, H., Tan, H., Guo, T., & Lu, X. (2019) · ACS Applied Materials & Interfaces · doi:10.1021/acsami.8b18931 · Cited by 245
Bioaccessibility and bioavailability of phenolic compounds
Shahidi, F., & Peng, H. (2018) · Journal of Food Bioactives · doi:10.31665/jfb.2018.4162 · Cited by 253
Turning Food Protein Waste into Sustainable Technologies
Peydayesh, M., Bagnani, M., Soon, W. L., & Mezzenga, R. (2022) · Chemical Reviews · doi:10.1021/acs.chemrev.2c00236 · Cited by 252
Hidalgo, G. I., & Almajano, M. P. (2017) · Antioxidants · doi:10.3390/antiox6010007 · Cited by 231
Othmani, A., Magdouli, S., Kumar, P. S., Kapoor, A., Chellam, P. V., & Gökkuş, Ö. (2021) · Environmental Research · doi:10.1016/j.envres.2021.111916 · Cited by 236
Sepahpour, S., Selamat, J., Manap, M. Y. A., Khatib, A., & Razis, A. F. A. (2018) · Molecules · doi:10.3390/molecules23020402 · Cited by 229
Anti-inflammatory and anti-allergic potential of dietary flavonoids: A review
Rakha, A., Umar, N., Rabail, R., Butt, M. S., Kieliszek, M., Hassoun, A., & Aadil, R. M. (2022) · Biomedicine & Pharmacotherapy · doi:10.1016/j.biopha.2022.113945 · Cited by 258
Phenolic-protein interactions: insight from in-silico analyses – a review
Shahidi, F., & Dissanayaka, C. S. (2023) · Food Production Processing and Nutrition · doi:10.1186/s43014-022-00121-0 · Cited by 228
Antioxidant compounds from microbial sources: A review
Chandra, P., Sharma, R. K., & Arora, D. S. (2019) · Food Research International · doi:10.1016/j.foodres.2019.108849 · Cited by 227
Jimenez-Lopez, C., Fraga-Corral, M., Carpena, M., García-Oliveira, P., Echave, J., Pereira, A. G., Lourenço-Lopes, C., Prieto, M. A., & Simal-Gandara, J. (2020) · Food & Function · doi:10.1039/d0fo00937g · Cited by 223
Biodegradable active, intelligent, and smart packaging materials for food applications
Amin, U., Khan, M. K. I., Maan, A. A., Nazir, A., Riaz, S., Khan, M. U., Sultan, M., Munekata, P. E. S., & Lorenzo, J. M. (2022) · Food Packaging and Shelf Life · doi:10.1016/j.fpsl.2022.100903 · Cited by 234
New Advances in Metabolic Syndrome, from Prevention to Treatment: The Role of Diet and Food
Ambroselli, D., Masciulli, F., Romano, E., Catanzaro, G., Besharat, Z. M., Massari, M. C., Ferretti, E., Migliaccio, S., Izzo, L., Ritieni, A., et al. (2023) · Nutrients · doi:10.3390/nu15030640 · Cited by 230
Bensid, A., Abed, N. E., Houicher, A., Regenstein, J. M., & Özoğul, F. (2020) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2020.1862046 · Cited by 218
Bai, L., Xu, D. W., Zhou, Y.-M., Zhang, Y., Zhang, H., Chen, Y., & Cui, Y. (2022) · Antioxidants · doi:10.3390/antiox11122491 · Cited by 209
“Compared to organic antioxidants, natural products present better biosafety during treatment [9,10].”
BackgroundSingh, A. K., Kim, J. Y., & Lee, Y. S. (2022) · Molecules · doi:10.3390/molecules27217513 · Cited by 208
“coli, Bacillus cereus, Staphylococcus aureus, Aspergillus flavus, and Aspergillus parasiticus [21,56,57].”
BackgroundMethodPhenolic acids and flavonoids of peanut by-products: Antioxidant capacity and antimicrobial effects
de Camargo, A. C., Regitano-D’Arce, M. A. B., Rasera, G. B., Canniatti‐Brazaca, S. G., do Prado‐Silva, L., Alvarenga, V. O., Sant’Ana, A. S., & Shahidi, F. (2017) · Food Chemistry · doi:10.1016/j.foodchem.2017.05.046 · Cited by 201
Polyphenols and their potential role to fight viral diseases: An overview
Montenegro-Landívar, M. F., Tapia-Quirós, P., Vecino, X., Reig, M., Valderrama, C., Granados, M., Cortina, J. L., & Saurina, J. (2021) · The Science of The Total Environment · doi:10.1016/j.scitotenv.2021.149719 · Cited by 207
“Therefore, polyphenols are widely promoted to be used as functional foods or in drugs preparations accepted for human consumption around the world (Cheynier, 2012; Shahidi and Ambigaipalan, 2015; Cory et al., 2018).”
Chang, S. K., Alasalvar, C., Bolling, B. W., & Shahidi, F. (2016) · Journal of Functional Foods · doi:10.1016/j.jff.2016.06.029 · Cited by 199
Evolution of food antioxidants as a core topic of food science for a century
Cömert, E. D., & Gökmen, V. (2017) · Food Research International · doi:10.1016/j.foodres.2017.10.056 · Cited by 198
Preservation of aquatic food using edible films and coatings containing essential oils: a review
Shahidi, F., & Hossain, A. (2020) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2020.1812048 · Cited by 208
Natural antioxidants in processing and storage stability of sheep and goat meat products
Cunha, L. C. M., Monteiro, M. L. G., Lorenzo, J. M., Munekata, P. E. S., Muchenje, V., de Carvalho, F. A. L., & Conte‐Júnior, C. A. (2018) · Food Research International · doi:10.1016/j.foodres.2018.05.041 · Cited by 201
Nikoo, M., Regenstein, J. M., & Gavlighi, H. A. (2018) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.12346 · Cited by 194
Francis, S., Joseph, S., Koshy, E. P., & Mathew, B. (2017) · Environmental Science and Pollution Research · doi:10.1007/s11356-017-9329-2 · Cited by 191
Tietel, Z., & Masaphy, S. (2017) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2017.1285269 · Cited by 191
Sprouts and Microgreens: Trends, Opportunities, and Horizons for Novel Research
Galieni, A., Falcinelli, B., Stagnari, F., Datti, A., & Benincasa, P. (2020) · Agronomy · doi:10.3390/agronomy10091424 · Cited by 203
Food flavonols: Nutraceuticals with complex health benefits and functionalities
Barreca, D., Trombetta, D., Smeriglio, A., Mandalari, G., Romeo, O., Felice, M. R., Gattuso, G., & Nabavi, S. M. (2021) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2021.03.030 · Cited by 200
Ayoub, M., de Camargo, A. C., & Shahidi, F. (2015) · Food Chemistry · doi:10.1016/j.foodchem.2015.10.107 · Cited by 188
Zhang, L. H., McClements, D. J., Wei, Z., Wang, G., Liu, X., & Liu, F. (2019) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2019.1630358 · Cited by 191
“Various types of polyphenols are present in plant-based foods, which vary in their levels, physicochemical characteristics, and nutritional effects (Shahidi and Ambigaipalan 2015).”
BackgroundHow Fermentation Affects the Antioxidant Properties of Cereals and Legumes
Verni, M., Verardo, V., & Rizzello, C. G. (2019) · Foods · doi:10.3390/foods8090362 · Cited by 195
“Today, almost all processed foods contain synthetic antioxidants and, despite being reported safe in the past, several studies have addressed their danger for human health, among which liver, kidney, and lungs damages, mutagenesis, carcinogenesis, and many others [19].”
BackgroundInfluentialPolyphenols in Health and Disease: Gut Microbiota, Bioaccessibility, and Bioavailability
Bié, J., Sepodes, B. M. N., Fernandes, P. C. D. B., & Ribeiro, M. H. L. (2023) · Compounds · doi:10.3390/compounds3010005 · Cited by 208
Veiko, A. G., Olchowik‐Grabarek, E., Sękowski, S., Roszkowska, A., Lapshina, E. A., Dobrzyńska, I., Zamaraeva, M. V., & Zavodnik, I. B. (2023) · Molecules · doi:10.3390/molecules28031252 · Cited by 186
González‐Sarrías, A., Garcı́a-Villalba, R., Núñez‐Sánchez, M. Á., Tomé‐Carneiro, J., Zafrilla, P., Mulero, J., Tomás-Barberán, F. A., & Espı́n, J. C. (2015) · Journal of Functional Foods · doi:10.1016/j.jff.2015.09.019 · Cited by 184
Maschmeyer, T., Luque, R., & Selva, M. (2020) · Chemical Society Reviews · doi:10.1039/c9cs00653b · Cited by 185
Scalable biocatalytic C–H oxyfunctionalization reactions
Chakrabarty, S., Wang, Y., Perkins, J. C., & Narayan, A. R. H. (2020) · Chemical Society Reviews · doi:10.1039/d0cs00440e · Cited by 180
Biochemistry of Antioxidants: Mechanisms and Pharmaceutical Applications
Losada‐Barreiro, S., Bayındır, Z. S., Paiva‐Martins, F., & Bravo‐Díaz, C. (2022) · Biomedicines · doi:10.3390/biomedicines10123051 · Cited by 209
Mocan, A., Zengin, G., Simirgiotis, M. J., Schafberg, M., Mollica, A., Vodnar, D. C., Crișan, G., & Rohn, S. (2017) · Journal of Enzyme Inhibition and Medicinal Chemistry · doi:10.1080/14756366.2016.1243535 · Cited by 177
de Camargo, A. C., Regitano-D’Arce, M. A. B., Biasoto, A. C. T., & Shahidi, F. (2016) · Food Chemistry · doi:10.1016/j.foodchem.2016.05.047 · Cited by 176
Biochemical and Structural Analysis of Substrate Specificity of a Phenylalanine Ammonia-Lyase
Jun, S., Sattler, S. A., Cortez, G. S., Vermerris, W., Sattler, S. E., & Kang, C. (2017) · PLANT PHYSIOLOGY · doi:10.1104/pp.17.01608 · Cited by 175
Arvaniti, O. S., Samaras, Y., Gatidou, G., Τhomaidis, Ν. S., & Stasinakis, A. S. (2019) · Food Research International · doi:10.1016/j.foodres.2019.01.055 · Cited by 173
Lü, F., Kuhnle, G. K., & Cheng, Q. (2018) · Food Control · doi:10.1016/j.foodcont.2018.05.018 · Cited by 171
Yan, C., Jin, J., Wang, J., Zhang, F., Tian, Y., Liu, C., Zhang, F., Cao, L., Zhou, Y., & Han, Q. (2021) · Coordination Chemistry Reviews · doi:10.1016/j.ccr.2022.214595 · Cited by 172
Ge, S., Duo, L., Wang, J., GegenZhula, Yang, J., Li, Z., & Tu, Y. (2021) · Journal of Ethnopharmacology · doi:10.1016/j.jep.2021.113877 · Cited by 168
Moazzen, A., Öztinen, N., Ak-sakallı, E., & Koşar, M. (2022) · Heliyon · doi:10.1016/j.heliyon.2022.e10467 · Cited by 167
“ABTS þ radical cation decolorization assay and 2,2-diphenyl-1-picrylhydrazyl (DPPH ) radical scavenging assay are methods that are based on electron donation of antioxidants to reduce the radical (Shahidi and Ambigaipalan, 2015).”
MethodIsmail, B. B., Pu, Y., Guo, M., Ma, X., & Liu, D. (2018) · Food Chemistry · doi:10.1016/j.foodchem.2018.10.056 · Cited by 166
Bener, M., Şen, F. B., Önem, A. N., Bekdeşer, B., Çeli̇k, S. E., Lalikoğlu, M., Aşçı, Y. S., Çapanoğlu, E., & Apak, R. (2022) · Food Chemistry · doi:10.1016/j.foodchem.2022.132633 · Cited by 169
Fruit Juice Industry Wastes as a Source of Bioactives
Kandemir, K., Piskin, E., Xiao, J., Tomaş, M., & Çapanoğlu, E. (2022) · Journal of Agricultural and Food Chemistry · doi:10.1021/acs.jafc.2c00756 · Cited by 182
Phenolic compounds in agri-food by-products, their bioavailability and health effects
Shahidi, F., Vamadevan, V., Oh, W. Y., & Peng, H. (2019) · Journal of Food Bioactives · doi:10.31665/jfb.2019.5178 · Cited by 175
Martinez-Gomez, A., Caballero, I., & Blanco, C. A. (2020) · Biomolecules · doi:10.3390/biom10030400 · Cited by 164
“The classification of the different phenols is done according to their structure, so we have phenolics acids, flavonoids, stilbenes, coumarins, lignans, tannins, chalcones flavonols, flavononols, flavones, flavanols, flavanones, anthocyanidins and isoflavonoids [49,50].”
BackgroundNatural Antioxidant Evaluation: A Review of Detection Methods
Mendonça, J. D. S., Guimarães, R. D. C. A., Zorgetto-Pinheiro, V. A., Fernandes, C. D. P., Marcelino, G., Bogo, D., Freitas, K. D. C., Hiane, P. A., Melo, E. S. D. P., Vilela, M. L. B., et al. (2022) · Molecules · doi:10.3390/molecules27113563 · Cited by 164
Metadata
- Authors
- Shahidi, F., & Ambigaipalan, P.
- Affiliations
- Memorial University of Newfoundland (CA)
- Corresponding author
- Shahidi, Fereidoon
- Venue
- Journal of Functional Foods
- Publisher
- Elsevier BV
- Published
- 2015-10
- Volume
- 18
- Pages
- 820-897
- ISSN
- 1756-4646 (ISSN-L)
- OpenAlex
- W1174839022
- Cited by
- 3,081
- References
- 950
- Citations by year
- 2026: 376 · 2025: 283 · 2024: 293 · 2023: 315 · 2022: 355 · 2021: 413 · 2020: 314 · 2019: 283 · 2018: 209 · 2017: 144 · 2016: 86 · 2015: 8
- FWCI
- 102.36
- Type
- journal article
- Language
- en
- Open access
- hybrid
- doi.org
- Licence
- Locations
- Journal of Functional Foods (publishedVersion, cc-by-nc-nd)
- DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
- Topics
- Health Sciences › Medicine › Biochemistry (medical) › Phytochemicals and Antioxidant Activities
- Physical Sciences › Chemistry › Organic Chemistry › Edible Oils Quality and Analysis
- Physical Sciences › Chemistry › Organic Chemistry › Free Radicals and Antioxidants
- Keywords
- phenolic compounds, polyphenols, antioxidant activity, natural antioxidants, synthetic antioxidants, dietary antioxidants, beverages, spices, health effects, oxidative degradation products, toxicology, shelf life extension, rancidity prevention, functional foods
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
What counts as a claim ›How we measure confidence ›How we check this ›
Are you an author, or do you see a problem with this page? Request a review
