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

Shahidi, Fereidoon, Ambigaipalan, Priyatharini·2015·Journal of Functional Foods

DOI 10.1016/j.jff.2015.06.018

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Polyphenolic Content in Five Tuscany Cultivars of Olea europaea L.
Annalisa Romani, Nádia Mulinacci, Patrizia Pinelli, Franco Francesco Vincieri, Antonio Cimato · 1999 · Journal of Agricultural and Food Chemistry
Pterostilbene and Cancer: Current Review
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Antioxidant Phytochemicals and Antioxidant Capacity of Biofortified Carrots (Daucus carota L.) of Various Colors
Ting Sun, Philipp W. Simon, Sherry A. Tanumihardjo · 2009 · Journal of Agricultural and Food Chemistry
The health benefits of blackcurrants
A. V. Gopalan, Sharon C. Reuben, Shamima Ahmed, Altaf S. Darvesh, Judit Hohmann, Anupam Bishayee · 2012 · Food & Function
Rosmarinic acid inhibits angiogenesis and its mechanism of action in vitro
Shuang-sheng Huang, Rongliang Zheng · 2005 · Cancer Letters
Determination of synthetic phenolic antioxidants in food items using reversed-phase HPLC
Bahruddin Saad, Chin Sing Yeap, Mohd Nasrun Mohd Nawi, Norhashila Hashim, A MOHAMEDALI, M SALEH, Syed Azhar Syed Sulaiman, Mohd Khairuddin Mohd Talib, K AHMAD · 2006 · Food Chemistry
Effects of γ-Irradiation on the Free Radical and Antioxidant Contents in Nine Aromatic Herbs and Spices
Lucia Calucci, Calogero Pinzino, Maurizio Zandomeneghi, Antonella Capocchi, Silvia Ghiringhelli, Franco Saviozzi, Sabrina Tozzi, Luciano Galleschi · 2002 · Journal of Agricultural and Food Chemistry
Effects of genotype and treatment on the antioxidant activity of sweet potato in Taiwan
Yu-Ching Huang, Yung‐Ho Chang, Yi‐Yuan Shao · 2005 · Food Chemistry
THE ANTIOXIDANT PROPERTIES OF NATURAL SPICES a, b
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Antioxidant properties of commercial soft and hard winter wheats (Triticum aestivum L.) and their milling fractions
Chandrika M. Liyana‐Pathirana, Fereidoon Shahidi · 2005 · Journal of the Science of Food and Agriculture
Almonds and Almond Oil Have Similar Effects on Plasma Lipids and LDL Oxidation in Healthy Men and Women
Dianne A. Hyson, Barbara O. Schneeman, Paul Andrew Davis · 2002 · Journal of Nutrition
Oat avenanthramides exhibit antioxidant activities in vitro
David M. Peterson, Martha J. Hahn, Cheryld L. Whaley Emmons · 2002 · Food Chemistry
Low fat‐monounsaturated rich diets containing high‐oleic peanuts improve serum lipoprotein profiles
Dawn O’Byrne, D. A. Knauft, Rachel B. Shireman · 1997 · Lipids
Evaluation of antioxidant and antimicrobial properties of finger millet polyphenols (Eleusine coracana)
Varsha Viswanath, Asna Urooj, Nagappa Gurusiddappa Malleshi · 2008 · Food Chemistry
Effects of red and white wine on endothelium-dependent vasorelaxation of rat aorta and human coronary arteries
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Tree Nuts: Composition, Phytochemicals, and Health Effects
Cesarettin Alasalvar, Fereidoon Shahidi · 2008 · Nutraceutical science and technology
The influence of beverage composition on delivery of phenolic compounds from coffee and tea
Mário G. Ferruzzi · 2010 · Physiology & Behavior
Mechanism for the protective effect of resveratrol against oxidative stress-induced neuronal death
Masayuki Fukui, Hye Joung Choi, Bao Ting Zhu · 2010 · Free Radical Biology and Medicine
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
Antioxidant properties and quantitative UPLC-MS analysis of phenolic compounds from extracts of fenugreek (Trigonella foenum-graecum) seeds and bitter melon (Momordica charantia) fruit
Owen Kenny, Thomas J. Smyth, Chandralal M. Hewage, Nigel Patrick Brunton · 2013 · Food Chemistry
Phenolics from walnut (Juglans regia L.) kernels: Antioxidant activity and interactions with proteins
Diana Labuckas, Damián Maestri, Milton Perelló, Marcela Lilian Martínez, Alicia L. Lamarque · 2007 · Food Chemistry
Antioxidant and free radical scavenging activities of whole wheat and milling fractions
Chandrika M. Liyana‐Pathirana, Fereidoon Shahidi · 2006 · Food Chemistry
Dietary isoflavones in the prevention of cardiovascular disease – A molecular perspective
Gerald H Rimbach, Christine Boesch, Jan Frank, Dagmar Fuchs, Uwe Wenzel, Hannelore Daniel, Wendy Louise Hall, Peter D. Weinberg · 2007 · Food and Chemical Toxicology
Antioxidant activity of crude tannins of canola and rapeseed hulls
Ryszard Amarowicz, Marian Naczk, Fereidoon Shahidi · 2000 · Journal of the American Oil Chemists Society
Metabolism of chlorogenic acid by human plasma, liver, intestine and gut microflora
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Antioxidative phenolic constituents of skins of onion varieties and their activities
Tasahil Salih Albishi, Jenny Ann John, Abdulrahman Saleh Al-Khalifa, Fereidoon Shahidi · 2013 · Journal of Functional Foods
Role of proline-linked pentose phosphate pathway in biosynthesis of plant phenolics for functional food and environmental applications: a review
Kalidas Shetty · 2003 · Process Biochemistry
Characterization of polyphenols, lipids and dietary fibre from almond skins (Amygdalus communis L.)
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Antioxidant potential of barley as affected by alkaline hydrolysis and release of insoluble-bound phenolics
Terrence Madhujith, Fereidoon Shahidi · 2009 · Food Chemistry
The roles of polyphenols in cancer chemoprevention
Ki Won Lee, Hyong Joo Lee · 2006 · BioFactors
Phenolic Compounds and Antioxidant Activity of Kernels and Shells of Mexican Pecan (Carya illinoinensis)
Laura Alejandra De la Rosa, Emilio ́Álvarez-Parrilla, Fereidoon Shahidi · 2010 · Journal of Agricultural and Food Chemistry
Free radical-scavenging activity of Taiwanese native plants
Wen‐Chi Hou, Rong‐Dih Lin, Kur Ta Cheng, Yun-Jie Hung, C.-H. Cho, C.-H. Chen, S.-Y. Hwang, M.-H. Lee · 2003 · Phytomedicine
Effects of Green Tea Supplementation on Elements, Total Antioxidants, Lipids, and Glucose Values in the Serum of Obese Patients
Joanna Suliburska, Paweł Bogdański, Monika Szulińska, Marta Stępień, Danuta Pupek‐Musialik, Anna Jabłecka · 2012 · Biological Trace Element Research
Activity and Concentration of Polyphenolic Antioxidants in Apple Juice. 2. Effect of Novel Production Methods
Addie A. van der Sluis, Matthijs Dekker, Grete Skrede, Wim M.F. Jongen · 2004 · Journal of Agricultural and Food Chemistry
Analysis of Phenolic Acids in Barley by High-Performance Liquid Chromatography
Jing Yu, Thava Vasanthan, Feral Temelli · 2001 · Journal of Agricultural and Food Chemistry
A-type proanthocyanidins from peanut skins
Hong‐Xiang Lou · 1999 · Phytochemistry
Chocolate as a source of tea flavonoids
Ilja C.W. Arts, Peter C.H. Hollman, Daan Kromhout · 1999 · The Lancet
Analytical strategies to evaluate antioxidants in food: a review
Catarina André, Isabel Palmira Castanheira, José Manuel Cruz, Perfecto Paseiro, Ana T. Sanches-Silva · 2010 · Trends in Food Science & Technology
Determination of the Phytoalexin Resveratrol (3,5,4‘-Trihydroxystilbene) in Peanuts and Pistachios by High-Performance Liquid Chromatographic Diode Array (HPLC-DAD) and Gas Chromatography−Mass Spectrometry (GC-MS)
Özlem Tokuşoğlu, Mustafa Kemal Ünal, Fadim Yemiş · 2005 · Journal of Agricultural and Food Chemistry
Antioxidants in Bakery Products: A Review
Bheema Rao Nanditha, Pichan Prabhasankar · 2008 · Critical Reviews in Food Science and Nutrition
How To Standardize the Multiplicity of Methods To Evaluate Natural Antioxidants
Edwin N. Frankel, John W. Finley · 2008 · Journal of Agricultural and Food Chemistry
POLYPHENOLICS EXTRACTS FROM LEGUME SEEDS: CORRELATIONS BETWEEN TOTAL ANTIOXIDANT ACTIVITY, TOTAL PHENOLICS CONTENT, TANNINS CONTENT AND ASTRINGENCY
Ryszard Amarowicz, Agnieszka Troszyńska, Nina Barylko-Pikielna, Fereidoon Shahidi · 2004 · Journal of Food Lipids
URINARY METABOLITES OF CAFFEIC AND CHLOROGENIC ACIDS
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Phenolic content and antioxidant capacity of tropical highland blackberry (Rubus adenotrichus Schltdl.) during three edible maturity stages
Oscar Acosta-Montoya, Fabrice Eric Vaillant, Sonia Cozzano, Christian Mertz, Ana Mercedes Pérez, Marco V. Castro · 2009 · Food Chemistry
Effects of the antioxidant properties of millet species on oxidative stress and glycemic status in alloxan-induced rats
P S Hegde, Namakkal Soorappan Rajasekaran, T.S. Chandra · 2005 · Nutrition Research
Phenolic content and antioxidant capacity of Philippine sweet potato (Ipomoea batatas) varieties
Rowena Grace O. Rumbaoa, Djanna F. Cornago, Inacrist M. Geronimo · 2008 · Food Chemistry
High-performance liquid chromatographic analysis of secoisolariciresinol diglucoside and hydroxycinnamic acid glucosides in flaxseed by alkaline extraction
Christina Eliasson, Afaf Kamal‐Eldin, Roger Andersson, Per Åman · 2003 · Journal of Chromatography A
Phenolic compounds in olive oil and olive pomace from Cilento (Campania, Italy) and their antioxidant activity
Giuseppina Cioffi, Maria Sabina Pesca, Paolo De Caprariis, Alessandra Braca, Lorella Severino, Nunziatina De Tommasi · 2009 · Food Chemistry
Antioxidant Compounds from Buckwheat (Fagopyrum esculentum Möench) Hulls
Mitsuru Watanabe, Yasuo Ohshita, Tojiro Tsushida · 1997 · Journal of Agricultural and Food Chemistry
Antioxidant Properties of Pearled Barley Fractions
Terrence Madhujith, Marta S. Izydorczyk, Fereidoon Shahidi · 2006 · Journal of Agricultural and Food Chemistry
Pinoresinol and 1‐acetoxypinoresinol, two new phenolic compounds identified in olive oil
Manuel Brenes, Francisco J. Hidalgo, Aranzazu García-Borrego, José Julián Ríos, Pedro Garcı́a, Rosario Zamora, Antonio Garrido-Fernández · 2000 · Journal of the American Oil Chemists Society
Phenolic Metabolites in Red Pigmented Lettuce ( Lactuca sativa ). Changes with Minimal Processing and Cold Storage
Federico Ferreres, Maria Isabel Gil, Marisol Castañer, Francisco Abraham Tomás-Barberán · 1997 · Journal of Agricultural and Food Chemistry
GC-MS Evaluation of Phenolic Compounds in Virgin Olive Oil
Franca Angerosa, Nicola d’Alessandro, Panajotis Konstantinou, Luciana Di Giacinto · 1995 · Journal of Agricultural and Food Chemistry
Chocolate and cocoa: New sources of trans-resveratrol and trans-piceid
Christine Counet, Delphine Callemien, Sonia Collin · 2005 · Food Chemistry
An overview of the phenolics of canola and rapeseed: Chemical, sensory and nutritional significance
Fereidoon Shahidi, Marian Naczk · 1992 · Journal of the American Oil Chemists Society
Extraction of Anthocyanins and Polyphenolics from Blueberry Processing Waste
Jungmin Lee, Ronald E. Wrolstad · 2004 · Journal of Food Science
Influence of postharvest processing and storage on the content of phenolic acids and flavonoids in foods
Ryszard Amarowicz, Reinhold Carle, Gerhard Dongowski, Alessandra Durazzo, Rudolf Galensa, Dietmar Rolf Kammerer, G. Maiani, Mariusz Konrad Piskuła · 2008 · Molecular Nutrition & Food Research
Beer increases plasma antioxidant capacity in humans
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