Antioxidant assays for plant and food components

Antioxidant activity applying an improved ABTS radical cation decolorization assay

Re, R., Pellegrini, N., Proteggente, A. R., Pannala, A. S., Yang, M. H., & Rice-Evans, C. A. (1999) · Free Radical Biology and Medicine · doi:10.1016/s0891-5849(98)00315-3 · Cited by 26,298 · see citing works

Use of a Free Radical Method to Evaluate Antioxidant Activity

Brand-Williams, W., Cuvelier, M. E., & Berset, C. (1995) · LWT - Food Science and Technology · doi:10.1016/s0023-6438(95)80008-5 · Cited by 25,994 · see citing works

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 · see citing works

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 3,654 · see citing works

A Novel Method for Measuring Antioxidant Capacity and its Application to Monitoring the Antioxidant Status in Premature Neonates

Miller, N. J., Rice-Evans, C. A., Davies, M. J., Gopinathan, V., & Milner, A. D. (1993) · Clinical Science · doi:10.1042/cs0840407 · Cited by 3,108 · see citing works

Antioxidant activity and phenolic compounds of 112 traditional Chinese medicinal plants associated with anticancer

Cai, Y., Luo, Q., Sun, M., & Corke, H. (2004) · Life Sciences · doi:10.1016/j.lfs.2003.09.047 · Cited by 2,823 · see citing works

Comparative Evaluation of Various Total Antioxidant Capacity Assays Applied to Phenolic Compounds with the CUPRAC Assay

Apak, R., Güçlü, K., Demirata, B., Özyürek, M., Çeli̇k, S. E., Bektaşoğlu, B., Berker, K. I., & Özyurt, D. (2007) · Molecules · doi:10.3390/12071496 · Cited by 1,259 · see citing works

Review: Methods Used to Evaluate the Free Radical Scavenging Activity in Foods and Biological Systems

Sánchez‐Moreno, C. (2002) · Food Science and Technology International · doi:10.1177/1082013202008003770 · Cited by 1,249 · see citing works

Antioxidant and Antiradical Activities of Flavonoids

Burda, S., & Oleszek, W. A. (2001) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf001413m · Cited by 1,227 · see citing works

Free-radical scavenging capacity and antioxidant activity of selected plant species from the Canadian prairies

Amarowicz, R., Pegg, R. B., Rahimi‐Moghaddam, P., Barl, B., & Weil, J. A. (2003) · Food Chemistry · doi:10.1016/s0308-8146(03)00278-4 · Cited by 1,179 · see citing works

Screening of 70 medicinal plant extracts for antioxidant capacity and total phenols

Katalinić, V., Miloš, M., Kulišić, T., & Jukić, M. (2005) · Food Chemistry · doi:10.1016/j.foodchem.2004.12.004 · Cited by 1,133 · see citing works

Measurement of Lipid Peroxidation

Moore, K. P., & Roberts, L. J. (1998) · Free Radical Research · doi:10.3109/10715769809065821 · Cited by 773 · see citing works

Antioxidant activities of rosemary (Rosmarinus Officinalis L.) extract, blackseed (Nigella sativa L.) essential oil, carnosic acid, rosmarinic acid and sesamol

Erkan, N., Ayrancı, G., & Ayrancı́, E. (2008) · Food Chemistry · doi:10.1016/j.foodchem.2008.01.058 · Cited by 734 · see citing works

Antioxidant Effects of Some Ginger Constituents

Kikuzaki, H., & Nakatani, N. (1993) · Journal of Food Science · doi:10.1111/j.1365-2621.1993.tb06194.x · Cited by 724 · see citing works

Biomarkers of Oxidative Stress Study II: Are oxidation products of lipids, proteins, and DNA markers of CCl4 poisoning?

Kadiiska, M. B., Gladen, B. C., Baird, D. D., Germolec, D. R., Graham, L., Parker, C. E., Nyska, A., Wachsman, J. T., Ames, B. N., Basu, S., et al. (2004) · Free Radical Biology and Medicine · doi:10.1016/j.freeradbiomed.2004.09.017 · Cited by 699 · see citing works

Antioxidant Activity of Betalains from Plants of the Amaranthaceae

Cai, Y., Sun, M., & Corke, H. (2003) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf030045u · Cited by 682 · see citing works

Systematic evaluation of natural phenolic antioxidants from 133 Indian medicinal plants

Surveswaran, S., CAI, Y., Corke, H., & Sun, M. (2006) · Food Chemistry · doi:10.1016/j.foodchem.2006.06.033 · Cited by 662 · see citing works

Lipid oxidation

Frankel, E. N. (1980) · Progress in Lipid Research · doi:10.1016/0163-7827(80)90006-5 · Cited by 655 · see citing works

An industrial approach in the search of natural antioxidants from vegetable and fruit wastes

Peschel, W., Sánchez‐Rabaneda, F., Diekmann, W., Plescher, A., Gartzía, I., Jiménez, D., Lamuela-Raventós, R. M., Buxaderas, S., & Codina, C. J. (2005) · Food Chemistry · doi:10.1016/j.foodchem.2005.03.033 · Cited by 649 · see citing works

Antioxidant Capacity of Honeys from Various Floral Sources Based on the Determination of Oxygen Radical Absorbance Capacity and Inhibition of in Vitro Lipoprotein Oxidation in Human Serum Samples

Gheldof, N., & Engeseth, N. J. (2002) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf0114637 · Cited by 620 · see citing works

Antioxidant activity and phenolic content of various date palm (Phoenix dactylifera) fruits from Iran

Biglari, F., Alkarkhi, A. F. M., & Easa, A. M. (2007) · Food Chemistry · doi:10.1016/j.foodchem.2007.10.033 · Cited by 566 · see citing works

Antioxidant and Antiproliferative Activities of Raspberries

Liu, M., Li, X. Q., Weber, C. A., Lee, C. Y., Brown, J., & Liu, R. H. (2002) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf0111209 · Cited by 553 · see citing works

Antioxidant Constituents from Licorice Roots: Isolation, Structure Elucidation and Antioxidative Capacity Toward LDL Oxidation

Vaya, J., Belinky, P. A., & Aviram, M. (1997) · Free Radical Biology and Medicine · doi:10.1016/s0891-5849(97)00089-0 · Cited by 550 · see citing works

Antioxidant properties in vitro and total phenolic contents in methanol extracts from medicinal plants

Li, H., Wong, C.-C., Cheng, K., & Chen, F. (2007) · LWT · doi:10.1016/j.lwt.2007.03.011 · Cited by 542 · see citing works

The definition and measurement of antioxidants in biological systems

Halliwell, B. B., & Gutteridge, J. M. C. (1995) · Free Radical Biology and Medicine · doi:10.1016/0891-5849(95)91457-3 · Cited by 539 · see citing works

Mitochondria, Oxidative Damage, and Inflammation in Parkinson's Disease

Beal, M. F. (2003) · Annals of the New York Academy of Sciences · doi:10.1111/j.1749-6632.2003.tb07470.x · Cited by 523 · see citing works

New developments and novel therapeutic perspectives for vitamin C

Li, Y., & Schellhorn, H. E. (2007) · The Journal of Nutrition · doi:10.1093/jn/137.10.2171 · Cited by 508 · see citing works

Autoxidation of polyunsaturated fatty acids: II. A suggested mechanism for the formation of TBA‐reactive materials from prostaglandin‐like endoperoxides

Pryor, W. A., Stanley, J. P., & Blair, E. (1976) · Lipids · doi:10.1007/bf02532843 · Cited by 504 · see citing works

Autoxidation in Food and Biological Systems

Simic, M. G., & Karel, M. (1980) · Springer eBooks · doi:10.1007/978-1-4757-9351-2 · Cited by 496 · see citing works

Natural antioxidants in grapes and wines

Kanner, J., Frankel, E. N., Granit, R., German, B. J., & Kinsella, J. (1994) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf00037a010 · Cited by 495 · see citing works

A Sensitive Colorimetric Method for the Estimation of 2-Deoxy Sugars with the Use of the MalonaldehydeThiobarbituric Acid Reaction

Waravdekar, V. S., & Saslaw, L. D. (1959) · Journal of Biological Chemistry · doi:10.1016/s0021-9258(18)69846-1 · Cited by 478 · see citing works

Antioxidant Content of Whole Grain Breakfast Cereals, Fruits and Vegetables

Miller, H. E., Rigelhof, F., Marquart, L. F., Prakash, A. R., & Kanter, M. (2000) · Journal of the American College of Nutrition · doi:10.1080/07315724.2000.10718966 · Cited by 471 · see citing works

Possible mechanisms for the protective role of antioxidants in wine and plant foods.

Kinsella, J. E., Frankel, E. N., German, B. J., & Kanner, J. (1993) · Food technology · Cited by 437 · see citing works

Antioxidant Activities and Volatile Constituents of Various Essential Oils

Wei, A., & Shibamoto, T. (2007) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf062959x · Cited by 417 · see citing works

Antioxidant and antiacetylcholinesterase activities of five plants used as Portuguese food spices

Mata, A. T., Proença, C. S., Ferreira, A. R., Serralheiro, M. L., Nogueira, J. M. F., & Araújo, M. E. (2006) · Food Chemistry · doi:10.1016/j.foodchem.2006.09.017 · Cited by 401 · see citing works

Antioxidant property of aroma extract isolated from clove buds [Syzygium aromaticum (L.) Merr. et Perry]

Lee, K., & Shibamoto, T. (2001) · Food Chemistry · doi:10.1016/s0308-8146(01)00161-3 · Cited by 400 · see citing works

Polyphenols contents and antioxidant capacity of 68 Chinese herbals suitable for medical or food uses

Liu, H., Qiu, N., Ding, H. H., & Yao, R. (2008) · Food Research International · doi:10.1016/j.foodres.2007.12.012 · Cited by 379 · see citing works

Methodology for the determination of biological antioxidant capacity in vitro : a review

MacDonald‐Wicks, L. K., Wood, L. G., & Garg, M. L. (2006) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.2603 · Cited by 379 · see citing works

Study on antioxidant activity of certain plants in Thailand: Mechanism of antioxidant action of guava leaf extract

Tachakittirungrod, S., Okonogi, S., & Chowwanapoonpohn, S. (2006) · Food Chemistry · doi:10.1016/j.foodchem.2006.07.034 · Cited by 367 · see citing works

Total Polyphenol Content and Antioxidant Capacity of Commercially Available Tea (Camellia sinensis) in Argentina

Anesini, C. A., Ferraro, G., & Filip, R. (2008) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf8022782 · Cited by 365 · see citing works

Bioactive compounds and antioxidant capacities in different edible tissues of citrus fruit of four species

Abeysinghe, D. C., LI, X., Sun, C., Zhang, W. Y., Zhou, C., & Chen, K. Y. (2007) · Food Chemistry · doi:10.1016/j.foodchem.2007.01.047 · Cited by 337 · see citing works

Determination of Antioxidant Potential of Volatile Extracts Isolated from Various Herbs and Spices

Lee, K., & Shibamoto, T. (2002) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf0255681 · Cited by 318 · see citing works

Antioxidant Capacity of Oat (Avena sativa L.) Extracts. 2. In Vitro Antioxidant Activity and Contents of Phenolic and Tocol Antioxidants

Emmons, C. L. W., Peterson, D. M., & Paul, G. L. (1999) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf990530i · Cited by 308 · see citing works

Flavonoids and Antioxidative Activities in Buckwheat

Oomah, B. D., & Mazza, G. A. (1996) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf9508357 · Cited by 285 · see citing works

Chemical and Functional Properties of Food Lipids

Sikorski, Z. Z. E., Kołakowska, A., & Kolakowska, A. (2002) · Chemical and functional properties of food components series · doi:10.1201/9781420031997 · Cited by 275 · see citing works

Mechanisms of oxidative damage of low density lipoprotein in human atherosclerosis

Heinecke, J. W. (1997) · Current Opinion in Lipidology · doi:10.1097/00041433-199710000-00005 · Cited by 275 · see citing works

Antioxidant activity of the extracts from fruits

Abdille, M. H., Singh, R., Jayaprakasha, G. K., & Jena, B. S. (2005) · Food Chemistry · doi:10.1016/j.foodchem.2004.09.002 · Cited by 250 · see citing works

Autoxidation of polyunsaturated lipids. Factors controlling the stereochemistry of product hydroperoxides

Porter, N. A., Weber, B. A., Weenen, H., & Khan, J. A. (1980) · Journal of the American Chemical Society · doi:10.1021/ja00537a032 · Cited by 245 · see citing works

In Vitro Antioxidant Activity of Coffee Compounds and Their Metabolites

Ruiz, J. Á. G., Leake, D. S., & Ames, J. M. (2007) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf0710985 · Cited by 240 · see citing works

Possible mechanisms for the protective role of antioxidants in wine and plant foods : physiological mechanisms by which flavonoids, phenolics, and other phytochemicals in wine and plant foods prevent or ameliorate some common chronic diseases are discussed

Kinsella, J. E., Frankel, E. N., German, B. J., & Kanner, J. (1993) · Food technology · Cited by 239 · see citing works

Determination of Malondialdehyde as Dithiobarbituric Acid Adduct in Biological Samples by HPLC with Fluorescence Detection: Comparison with Ultraviolet-Visible Spectrophotometry

Lykkesfeldt, J. (2001) · Clinical Chemistry · doi:10.1093/clinchem/47.9.1725 · Cited by 231 · see citing works

Action of β-Carotene as an Antioxidant against Lipid Peroxidation

Tsuchihashi, H., Kigoshi, M., Iwatsuki, M., & Niki, E. (1995) · Archives of Biochemistry and Biophysics · doi:10.1006/abbi.1995.0019 · Cited by 225 · see citing works

Antioxidant properties of papain hydrolysates of wheat gluten in different oxidation systems

Wang, J., Zhao, M., Zhao, Q., et al. (2006) · Food Chemistry · doi:10.1016/j.foodchem.2006.04.024 · Cited by 214 · see citing works

Evaluation of the antioxidant activity of asparagus, broccoli and their juices

SUN, T., POWERS, J., & TANG, J. (2007) · Food Chemistry · doi:10.1016/j.foodchem.2007.03.048 · Cited by 209 · see citing works

Antioxidative Properties of Thymus vulgaris Leaves: Comparison of Different Extracts and Essential Oil Chemotypes

Chizzola, R., Michitsch, H., & Franz, C. (2008) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf800617g · Cited by 206 · see citing works

Evaluation of Antioxidant Activity of Australian Tea Tree (Melaleuca alternifolia) Oil and Its Components

Kim, H., Chen, F., Wu, C., Wang, X., Chung, H. Y., & Jin, Z. (2004) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf035377d · Cited by 206 · see citing works

DNA repair of oxidative DNA damage in human carcinogenesis: Potential application for cancer risk assessment and prevention

Paz-Elizur, T., Sevilya, Z., Leitner‐Dagan, Y., Elinger, D., Roisman, L. C., & Livneh, Z. (2008) · Cancer Letters · doi:10.1016/j.canlet.2008.02.032 · Cited by 202 · see citing works

Antioxidant activity of Bahraini date palm ( Phoenix dactylifera L.) fruit of various cultivars

Al-Laith, A. A. A. (2008) · International Journal of Food Science & Technology · doi:10.1111/j.1365-2621.2007.01558.x · Cited by 192 · see citing works

Effect of Plant Phenolics on Protein and Lipid Oxidation in Cooked Pork Meat Patties

Vuorela, S., Salminen, H., Mäkelä, M., et al. (2005) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf050995a · Cited by 181 · see citing works

Using a Modified Ferrous Oxidation−Xylenol Orange (FOX) Assay for Detection of Lipid Hydroperoxides in Plant Tissue

DeLong, J. M., Prange, R. K., Hodges, D. M., et al. (2001) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf0106695 · Cited by 168 · see citing works

Sage and rosemary essential oils versus BHT for the inhibition of lipid oxidative reactions in liver pâté

Estévez, M., Ramírez, R., Ventanas, S., & Cava, R. (2005) · LWT · doi:10.1016/j.lwt.2005.07.010 · Cited by 165 · see citing works

Antioxidant capacity of medicinal plants from the Province of Córdoba (Argentina) and their in vitro testing in a model food system

Borneo, R., León, A. E., Aguirre, A., Ribotta, P. D., & Cantero, J. J. (2008) · Food Chemistry · doi:10.1016/j.foodchem.2008.06.027 · Cited by 162 · see citing works

Essentials of Food Science

Vaclavik, V. A., & Christian, E. W. (2007) · Springer eBooks · doi:10.1007/978-0-387-69940-0 · Cited by 160 · see citing works

Antioxidative Activities of Fractions Obtained from Brewed Coffee

Yanagimoto, K., Ochi, H., Lee, K., & Shibamoto, T. (2004) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf030317t · Cited by 160 · see citing works

Theoretical Calculations of Carbon−Oxygen Bond Dissociation Enthalpies of Peroxyl Radicals Formed in the Autoxidation of Lipids

Pratt, D. A., Mills, J. H., & Porter, N. A. (2003) · Journal of the American Chemical Society · doi:10.1021/ja034182j · Cited by 160 · see citing works

Potato Peel Extracta Natural Antioxidant for Retarding Lipid Peroxidation in Radiation Processed Lamb Meat

Kanatt, S. R., Chander, R., Radhakrishna, P., & Sharma, A. K. (2005) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf048270e · Cited by 160 · see citing works

Evaluation of the Effect of Germination on Phenolic Compounds and Antioxidant Activities in Sorghum Varieties

Dicko, M. H., Gruppen, H., Traore, A. S., van Berkel, W. J. H., & Voragen, A. G. J. (2005) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf0501847 · Cited by 159 · see citing works

Lipid Peroxidation and the Thiobarbituric Acid Assay: Standardization of the Assay When Using Saturated and Unsaturated Fatty Acids

Rael, L. T., Thomas, G. W., Craun, M. L., et al. (2004) · BMB Reports · doi:10.5483/bmbrep.2004.37.6.749 · Cited by 157 · see citing works

Uteroglobin: A Steroid-Inducible Immunomodulatory Protein That Founded the Secretoglobin Superfamily

Mukherjee, A. B., Zhang, Z., & Chilton, B. S. (2007) · Endocrine Reviews · doi:10.1210/er.2007-0018 · Cited by 154 · see citing works

Evaluation of Antioxidant Capacity. What Capacity is being Measured by Which Method?

Niki, E., & Noguchi, N. (2000) · IUBMB Life · doi:10.1080/713803736 · Cited by 153 · see citing works

Lipid and Protein Oxidation of Broiler Meat as Influenced by Dietary Natural Antioxidant Supplementation

Smet, K., Raes, K., Huyghebaert, G., et al. (2008) · Poultry Science · doi:10.3382/ps.2007-00384 · Cited by 151 · see citing works

Polyphenol Content and Total Antioxidant Activity ofVini Novelli(Young Red Wines)

Pellegrini, N., Simonetti, P., Gardana, C., Brenna, O. V., Brighenti, F., & Pietta, P. (2000) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf990251v · Cited by 148 · see citing works

Peroxyl radical oxidation of .beta.-carotene: formation of .beta.-carotene epoxides

Kennedy, T. A., & Liebler, D. C. (1991) · Chemical Research in Toxicology · doi:10.1021/tx00021a005 · Cited by 148 · see citing works

PPAR: a therapeutic target in Parkinson’s disease

Chaturvedi, R. K., & Beal, M. F. (2008) · Journal of Neurochemistry · doi:10.1111/j.1471-4159.2008.05388.x · Cited by 147 · see citing works

Isolation and Identification of DPPH Radical Scavenging Compounds in Kurosu (Japanese Unpolished Rice Vinegar)

Shimoji, Y., Tamura, Y., Nakamura, Y., Nanda, K., Nishidai, S., Nishikawa, Y., Ishihara, N., Uenakai, K., & Ohigashi, H. (2002) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf020458f · Cited by 146 · see citing works

Antioxidant Properties of Aroma Compounds Isolated from Soybeans and Mung Beans

Lee, K., & Shibamoto, T. (2000) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf000442u · Cited by 146 · see citing works

Free and bound malondialdehyde measured as thiobarbituric acid adduct by HPLC in serum and plasma

Carbonneau, M. A., Peuchant, E., Sess, D., Canioni, P., & Clerc, M. (1991) · Clinical Chemistry · doi:10.1093/clinchem/37.8.1423 · Cited by 145 · see citing works

Extraction and Identification of Antioxidants in the Roots of Yacon ( Smallanthus s onchifolius )

Yan, X., Suzuki, M., Ohnishi‐Kameyama, M., et al. (1999) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf981305o · Cited by 145 · see citing works

Valorization of Cauliflower (Brassica oleracea L. var. botrytis) By-Products as a Source of Antioxidant Phenolics

Llorach, R., Espı́n, J. C., Tomás-Barberán, F. A., & Ferreres, F. (2003) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf021056a · Cited by 144 · see citing works

Unfermented Rooibos Tea: Quantitative Characterization of Flavonoids by HPLC−UV and Determination of the Total Antioxidant Activity

Bramati, L., Aquilano, F., & Pietta, P. (2003) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf0347721 · Cited by 141 · see citing works

Isolation of Novel Glucosides Related to Gingerdiol from Ginger and Their Antioxidative Activities

Sekiwa, Y., Kubota, K., & Kobayashi, A. (2000) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf990674x · Cited by 141 · see citing works

Total Phenolic Contents and Phenolic Acid Constituents in 4 Varieties of Bitter Melons ( Momordica charantia ) and Antioxidant Activities of their Extracts

Horax, R., HETTIARACHCHY, N. S., & Islam, S. (2005) · Journal of Food Science · doi:10.1111/j.1365-2621.2005.tb07173.x · Cited by 140 · see citing works

Antioxidant and radical scavenging activities of the pyroligneous acid from a mangrove plant, Rhizophora apiculata

Loo, A., Jain, K. K., & Darah, I. (2007) · Food Chemistry · doi:10.1016/j.foodchem.2006.11.048 · Cited by 138 · see citing works

Principal phenolic phytochemicals and antioxidant activities of three Chinese medicinal plants

Jang, H.-D., Chang, K., Huang, Y.-S., et al. (2006) · Food Chemistry · doi:10.1016/j.foodchem.2006.09.026 · Cited by 137 · see citing works

Investigation of Bolivian plant extracts for their radical scavenging activity and antioxidant activity

Parejo, I., Viladomat, F., Bastida, J., Rosas-Romero, A., Saavedra, G., Murcia, M. A., Jiménez, A. M., & Codina, C. J. (2003) · Life Sciences · doi:10.1016/s0024-3205(03)00488-0 · Cited by 136 · see citing works

Functionality of Bioactive Compounds in Brazilian Strawberry (Fragaria × ananassa Duch.) Cultivars: Evaluation of Hyperglycemia and Hypertension Potential Using in Vitro Models

Pinto, M. D. S., Kwon, Y., Apostolidis, E., Lajolo, F. M., Genovese, M. I., & Shetty, K. (2008) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf0732758 · Cited by 135 · see citing works

Chemical Composition and Antioxidant Activity of Essential Oils of Twelve Spice Plants

Politeo, O., Jukić, M., & Miloš, M. (2006) · University of Zagreb University Computing Centre (SRCE) · Cited by 131 · see citing works

In Situ and In Vitro Antioxidant Activity of Sweetpotato Anthocyanins

Philpott, M., Gould, K. S., Lim, C. C., et al. (2004) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf034593j · Cited by 129 · see citing works

Free Radical Scavenging Activities Measured by Electron Spin Resonance Spectroscopy and B16 Cell Antiproliferative Behaviors of Seven Plants

Calliste, C.-A., Trouillas, P., Allais, D.-P., Simon, A., & Duroux, J. (2001) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf010086v · Cited by 129 · see citing works

New Method To Determine Antioxidant Activity of Polyphenols

Chaillou, L. L., & Nazareno, M. A. (2006) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf061729f · Cited by 129 · see citing works

A novel HPLC method for the measurement of thiobarbituric acid reactive substances (TBARS). A comparison with a commercially available kit

Seljeskog, E., Hervig, T. A., & Mansoor, M. A. (2006) · Clinical Biochemistry · doi:10.1016/j.clinbiochem.2006.03.012 · Cited by 128 · see citing works

Antioxidant and Antimelanogenic Activities of Polyamine Conjugates from Corn Bran and Related Hydroxycinnamic Acids

Choi, S. W., Lee, S. K., Kim, E. O., et al. (2007) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf0635154 · Cited by 126 · see citing works

Evaluation of the antioxidant activity of extracts from buntan (Citrus grandis Osbeck) fruit tissues

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A Quinolone Alkaloid with Antioxidant Activity from the Aleurone Layer of Anthocyanin-Pigmented Rice

Chung, H. S., & Woo, W. S. (2001) · Journal of Natural Products · doi:10.1021/np010324g · Cited by 114 · see citing works

Determination of Antioxidant Properties of Aroma Extracts from Various Beans

Lee, K., Mitchell, A. E., & Shibamoto, T. (2000) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf000237e · Cited by 110 · see citing works

Evaluation of Antioxidant Activity of Vegetable Extracts and Determination of Some Active Compounds.

Tsushida, T., Suzuki, M., & Kurogi, M. (1994) · NIPPON SHOKUHIN KOGYO GAKKAISHI · doi:10.3136/nskkk1962.41.611 · Cited by 110 · see citing works

Antioxidant therapy: myth or reality?

Sellés, A. J. N. (2005) · Journal of the Brazilian Chemical Society · doi:10.1590/s0103-50532005000500004 · Cited by 109 · see citing works

A novel antioxidant isolated from young green barley leaves

Osawa, T., Katsuzaki, H., Hagiwara, Y., Hagiwara, H., & Shibamoto, T. (1992) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf00019a009 · Cited by 107 · see citing works

Antioxidative Activities of Volatile Extracts from Green Tea, Oolong Tea, and Black Tea

Yanagimoto, K., Ochi, H., Lee, K., & Shibamoto, T. (2003) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf030127i · Cited by 105 · see citing works

Bioactive Compounds and their Antioxidant Capacity in Selected Primitive and Modern Wheat Species

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