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
Items 1,001–1,002 of 1,002
Awad, N., Vega-Estévez, S., & Griffiths, G. (2020) · Plant Physiology and Biochemistry · doi:10.1016/j.plaphy.2020.02.019 · Cited by 20
Estoquia, L. Q. (2026) · Asian Journal of Dairy and Food Research · doi:10.18805/ajdfr.drf-671
“These findings agreed with previous reports on the phytochemical and bioactive properties of Eleusine indica (Al-Zubairi et al. , 2011; Shahidi and Ambigaipalan, 2015).”
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
