Antioxidant activity of plant extracts containing phenolic compounds

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Items 301–400 of 1,006

1. Garlic (Allium sativum L.) husk waste as a potential source of phenolic compounds: Influence of extracting solvents on its antimicrobial and antioxidant properties
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3. Effect of solvent composition and its interaction with ultrasonic energy on the ultrasound-assisted extraction of phenolic compounds from Mango peels (Mangifera indica L.)
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4. Analysis of procyanidins in pine bark with reversed-phase and normal-phase high-performance liquid chromatography–electrospray ionization mass spectrometry
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6. Organic acid, phenolic content and antioxidant activity of wild yam (Dioscorea spp.) tubers of Nepal
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7. Antioxidant Potential of Seven Myrtaceous Fruits
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8. Antioxidant activity and total phenolics of some mangroves in Sundarbans
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10. Protein−Lipid Interactions during Liposome Oxidation with Added Anthocyanin and Other Phenolic Compounds
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11. Cookie making behavior of wheat–barley flour blends and effects on antioxidant properties
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12. Deprotonation Mechanism and Acidity Constants in Aqueous Solution of Flavonols: a Combined Experimental and Theoretical Study
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13. In vitro free radical scavenging activity of methanol extract of the leaves of Mimusops elengi Linn.
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14. Phenolic-linked variation in strawberry cultivars for potential dietary management of hyperglycemia and related complications of hypertension
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15. Evaluation of antioxidant, rheological and sensorial properties of wheat flour dough and bread containing ginger powder
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16. Juice and Phenolic Fractions of the BerryAristotelia chilensisInhibit LDL Oxidationin Vitroand Protect Human Endothelial Cells against Oxidative Stress
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17. Changes in nutritional properties of minimally processed apples during storage
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18. Scenedesmus obliquus microalga‐based biorefinery – from brewery effluent to bioactive compounds, biofuels and biofertilizers – aiming at a circular bioeconomy
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19. Valorization of apple tree wood residues by polyphenols extraction: Comparison between conventional and microwave-assisted extraction
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20. Polyphenols and Antioxidant Capacity of Vegetables under Fresh and Frozen Conditions
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21. Radiation-induced enhancement of antioxidant activity in extracts of rosemary (Rosmarinus officinalis L.)
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22. Preclinical Evaluation of Rapeseed, Raspberry, and Pine Bark Phenolics for Health Related Effects
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23. Antioxidant activity of different species and varieties of turmeric (Curcuma spp): Isolation of active compounds
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24. Evaluation of the antioxidant activity of four edible mushrooms from the Central Anatolia, Eskisehir – Turkey: Lactarius deterrimus, Suillus collitinus, Boletus edulis, Xerocomus chrysenteron
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25. Phytochemical contents and antioxidant capacities of different parts of two sugarcane (Saccharum officinarum L.) cultivars
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26. The sources of natural antioxidants
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27. Estimation of total phenol and in vitro antioxidant activity of Albizia procera leaves
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28. Total Phenolic Contents and Phenolic Acid Constituents in 4 Varieties of Bitter Melons ( Momordica charantia ) and Antioxidant Activities of their Extracts
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29. Characterization of Coriander ( Coriandrum sativum L.) Seeds and Leaves: Volatile and Non Volatile Extracts
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30. Antioxidant activity of spice extracts in a liposome system and in cooked pork patties and the possible mode of action
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31. Flavonoids in Human Health: From Structure to Biological Activity
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32. Influence of Variety and Storage on the Polyphenol Composition of Apple Flesh
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33. The effect of different processing methods on phenolic acid content and antioxidant activity of red beet
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34. Effect of different cooking methods on the antioxidant activity of some vegetables from Pakistan
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35. Phytochemical composition and antioxidant activity of high-lycopene tomato (Solanum lycopersicum L.) cultivars grown in Southern Italy
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36. Phenolic compound contents and antioxidant activity in plants with nutritional and/or medicinal properties from the Peruvian Andean region
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37. Antioxidant properties of dried `kayamo-nori', a brown alga Scytosiphon lomentaria (Scytosiphonales, Phaeophyceae)
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38. Cerium oxide nanoparticles alter the antioxidant capacity but do not impact tuber ionome in Raphanus sativus (L)
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39. Alpha-Amylase Inhibition and Antioxidative Capacity of Some Antidiabetic Plants Used by the Traditional Healers in Southeastern Nigeria
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40. Impact of boron, calcium and genetic factors on vitamin C, carotenoids, phenolic acids, anthocyanins and antioxidant capacity of carrots (Daucus carota)
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41. Evidence of effectiveness of herbal antiinflammatory drugs in the treatment of painful osteoarthritis and chronic low back pain
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42. Hypoglycemic effects of Aronia melanocarpa fruit juice in streptozotocin-induced diabetic rats
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43. The Contribution of Fruit and Vegetable Consumption to Human Health
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44. Effect of Different Parts (Leaf, Stem and Stalk) and Seasons (Summer and Winter) on the Chemical Compositions and Antioxidant Activity of Moringa oleifera
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45. Solvent effect on total phenolic contents, antioxidant, and antibacterial activities of Matricaria pubescens
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46. Antioxidant and biological activity of chamomile extracts obtained by different techniques: perspective of using superheated water for isolation of biologically active compounds
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47. Antioxidant capacity and phenolic compounds in commercially grown native Australian herbs and spices
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48. Star-anise (Illicium verum) and black caraway (Carum nigrum) as natural antioxidants
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49. Moringa oleifera Hydroethanolic Extracts Effectively Alleviate Acetaminophen-Induced Hepatotoxicity in Experimental Rats through Their Antioxidant Nature
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50. Composition and Antioxidant Activity of Olive Leaf Extracts from Greek Olive Cultivars
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51. Study to find the best extraction solvent for use with guava leaves ( Psidium guajava L.) for high antioxidant efficacy
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52. Fruit and Vegetable Phytochemicals
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53. Antioxidant and Cytotoxic Activities and Phytochemical Analysis of Euphorbia wallichii Root Extract and its Fractions.
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54. Antioxidant, hepatoprotective and antifungal activities of black pepper (Piper nigrum L.) essential oil
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55. HPLC-DAD/MS Characterization of Flavonoids and Hydroxycinnamic Derivatives in Turnip Tops ( Brassica rapa L. Subsp. sylvestris L.)
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56. Associations between Dietary Pattern and Depression in Korean Adolescent Girls
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57. Identification and Assessment of Antioxidant Capacity of Phytochemicals from Kiwi Fruits
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58. Polyphenolic compounds as functional ingredients in cheese
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59. Comparison of composition and antioxidant capacity of some cereals and pseudocereals
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60. Whole grains and CVD risk
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61. Effects of extraction methods on molecular characteristics, antioxidant properties and immunomodulation of alginates from Sargassum angustifolium
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62. Use of an electrochemical method to evaluate the antioxidant activity of herb extracts from the Labiatae family
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63. High catechin concentrations detected in Withania somnifera (ashwagandha) by high performance liquid chromatography analysis
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64. Antioxidant Properties of Wild Edible Mushrooms
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65. Antioxidant Activity of Isolated Ellagitannins from Red Raspberries and Cloudberries
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66. Cumin essential oil: Phytochemical analysis, antimicrobial activity and investigation of its mechanism of action through scanning electron microscopy
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67. Physicochemical Properties of Bread Dough and Finished Bread with Added Pectin Fiber and Phenolic Antioxidants
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68. Evidence of Effectiveness of Herbal Medicinal Products in the Treatment of Arthritis
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69. Antioxidant activity and inhibition of key enzymes linked to type-2 diabetes and hypertension by Azadirachta indica-yogurt
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70. Phenolics Extracted from Potato, Sugar Beet, and Sesame Processing By-Products
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78. Determination of Antioxidant Activity of Marshmallow Flower ( Althaea officinalis L.)
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79. Application and potential of capillary electroseparation methods to determine antioxidant phenolic compounds from plant food material
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80. Anti-tyrosinase, total phenolic content and antioxidant activity of selected Sudanese medicinal plants
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81. Antioxidant activity of extract from Polygonum cuspidatum
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82. Chemical composition and antioxidant activity of phenolic extracts of cork from Quercus suber L.
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83. Antioxidant activity of byproducts from the hydrolytic processing of selected lignocellulosic materials
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84. Consideration on equivalent chemicals in total phenolic assay of chlorogenic acid-rich plums
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85. Protective effect of gallic acid against lindane induced toxicity in experimental rats
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86. Microwave-Assisted Efficient Extraction of Different Parts of Hippophae rhamnoides for the Comparative Evaluation of Antioxidant Activity and Quantification of Its Phenolic Constituents by Reverse-Phase High-Performance Liquid Chromatography (RP-HPLC)
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