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Atypical Structural and π‐Electron Features of a Melanin Polymer That Lead to Superior Free‐Radical‐Scavenging Properties

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Changes in structure, rheological property and antioxidant activity of soy protein isolate fibrils by ultrasound pretreatment and EGCG

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Antioxidative and prooxidative effects of quercetin on A549 cells

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Tannin−Protein Complexes as Radical Scavengers and Radical Sinks

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Effects of Spirulina Biomass on the Technological and Nutritional Quality of Bread Wheat Pasta

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Low Concentrations of Flavonoids Are Protective in Rat H4IIE Cells Whereas High Concentrations Cause DNA Damage and Apoptosis,

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Two Classes of Pigments, Carotenoids and C-Phycocyanin, in Spirulina Powder and Their Antioxidant Activities

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Anti-Alzheimer’s Studies on β-Sitosterol Isolated from Polygonum hydropiper L.

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Demonstrating the Efficiency of Sulphur Dioxide Replacements in Wine: A Parameter Review

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Validation of Coffee By-Products as Novel Food Ingredients

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Antioxidant and Anticancer Activities of Chenopodium Quinoa Leaves Extracts—In Vitro Study

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In Vitro Methods of Assay of Antioxidants: An Overview

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Microwave assisted extraction of phenolic compounds from four different spices

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Flour of banana (Musa AAA) peel as a source of antioxidant phenolic compounds

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The isolation and identification of two compounds with predominant radical scavenging activity in hempseed (seed of Cannabis sativa L.)

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Response surface methodology to supercritical carbon dioxide extraction of astaxanthin from Haematococcus pluvialis

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Characterization of Lignanamides from Hemp (Cannabis sativa L.) Seed and Their Antioxidant and Acetylcholinesterase Inhibitory Activities

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Protective effect ofSpirulina against doxorubicin-induced cardiotoxicity

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Antimicrobial and antioxidant activity of edible zein films incorporated with lysozyme, albumin proteins and disodium EDTA

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Antioxidant Peptidomics Reveals Novel Skin Antioxidant System

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In Vitro Antioxidant and Antiproliferative Activities of Selenium-Containing Phycocyanin from Selenium-Enriched Spirulina platensis

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A method to measure antioxidant activity in organic media: Application to lipophilic vitamins

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Synthesis, Characterization, and Metal Coordinating Ability of Multifunctional Carbohydrate-Containing Compounds for Alzheimer's Therapy

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Integral Valorization of Pineapple (Ananas comosus L.) By-Products through a Green Chemistry Approach towards Added Value Ingredients

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Comparison of Anti-Oxidant and Anti-Inflammatory Effects between Fresh and Aged Black Garlic Extracts

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Anti-proliferative activity and chemical characterization by comprehensive two-dimensional liquid chromatography coupled to mass spectrometry of phlorotannins from the brown macroalga Sargassum muticum collected on North-Atlantic coasts

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Acidity and Antioxidant Activity of Cold Brew Coffee

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Bioactivity of Food Melanoidins Is Mediated by Gut Microbiota

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Rind of the rambutan, Nephelium lappaceum, a potential source of natural antioxidants

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The cyanobacterial UV-absorbing pigment scytonemin displays radical-scavenging activity

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Phenolic Compounds, Antioxidant Activity, and Medium Chain Fatty Acids Profiles of Coconut Water and Meat at Different Maturity Stages

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Impact of Different Solvents on Extraction Yield, Phenolic Composition, in Vitro Antioxidant and Antibacterial Activities of Deseeded Opuntia stricta Fruit

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Confirmation That the Maillard Reaction Is the Principle Contributor to the Antioxidant Capacity of Coffee Brews

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Effect of different drying techniques on the phytochemical content and antioxidant activity of Kappaphycus alvarezii

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Influence of processing on quality parameters of strawberries

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Inhibitory Effect of Centella asiatica Extract on DNCB-Induced Atopic Dermatitis in HaCaT Cells and BALB/c Mice

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Physiochemical Characteristics of Hot and Cold Brew Coffee Chemistry: The Effects of Roast Level and Brewing Temperature on Compound Extraction

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Effects of Apple Cider Vinegars Produced with Different Techniques on Blood Lipids in High-Cholesterol-Fed Rats

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In vitro and In vivo Antioxidant, Anti-hyperlipidemic Properties and Chemical Characterization of Centella asiatica (L.) Extract

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Sulforaphane treatment protects skeletal muscle against damage induced by exhaustive exercise in rats

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Valorization of alginate-extracted seaweed biomass for the development of cellulose-based packaging films

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Evaluation of antioxidant activity of hydromethanolic extracts of some medicinal species from South Algeria

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Frog Skins Keep Redox Homeostasis by Antioxidant Peptides with Rapid Radical Scavenging Ability

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Chétoui olive leaf extracts: Influence of the solvent type on phenolics and antioxidant activities

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Lipophilization of EGCG and effects on antioxidant activities

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Total Antioxidant Activity of Hazelnut Skin (Nocciola Piemonte PGI): Impact of Different Roasting Conditions

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Isolation of Lactic Acid Bacteria Showing Antioxidative and Probiotic Activities from Kimchi and Infant Feces

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Microwave-assisted hydrodistillation of essential oil from rosemary

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Garlic increases antioxidant levels in diabetic and hypertensive rats determined by a modified peroxidase method

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The creatine kinase system in human skin: Protective effects of creatine against oxidative and UV damage in vitro and in vivo

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A novel enzyme with antioxidant capacity produced by the ubiquitous skin colonizer Propionibacterium acnes

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Antioxidant effectiveness of coffee extracts and selected constituents in cell‐free systems and human colon cell lines

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Common skin bacteria protect their host from oxidative stress through secreted antioxidant RoxP

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Protective effect of Spirulina platensis enriched in phenolic compounds against hepatotoxicity induced by CCl4

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Involvement of Opioid System and TRPM8/TRPA1 Channels in the Antinociceptive Effect of Spirulina platensis

Freitas, M. A., Vasconcelos, A., Gonçalves, E. C. D., Ferrarini, E. G., Vieira, G. B., Cicia, D., Cola, M., Capasso, R., & Dutra, R. C. (2021) · Biomolecules · doi:10.3390/biom11040592 · Cited by 79

Supercritical fluid extraction as a tool to valorize underexploited freshwater green algae

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Screening of Bioactive Components in Grape and Apple Vinegars: Antioxidant and Antimicrobial Potential

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A study on relationships among chemical, physical, and qualitative assessment in traditional balsamic vinegar

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Phenolic, apparent antioxidant and nutritional composition of quinoa ( Chenopodium quinoa Willd.) seeds

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Antioxidant, anti-amylase and anti-glycation potential of brans of some Sri Lankan traditional and improved rice (Oryza sativa L.) varieties

Premakumara, G. A. S., Abeysekera, W. K. S. M., Ratnasooriya, W. D., Chandrasekharan, N. V., & Bentota, A. P. (2013) · Journal of Cereal Science · doi:10.1016/j.jcs.2013.09.004 · Cited by 68

Glycosylated Porphyra-334 and Palythine-Threonine from the Terrestrial Cyanobacterium Nostoc commune

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N-Aryl-substituted 3-(β-D-glucopyranosyloxy)-2-methyl-4(1H)-pyridinones as agents for Alzheimer's therapy

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Investigation of nutraceutical potential of the microalgae Chlorella vulgaris and Arthrospira platensis

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Selection of extraction conditions of phenolic compounds from rambutan (Nephelium lappaceum L.) peel

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The influence of organ, season and drying method on chemical composition and antioxidant and antimicrobial activities of Juniperus phoenicea L. essential oils

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Chemical composition of the essential oil and hexane extract of Salvia chionantha and their antioxidant and anticholinesterase activities

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