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Antioxidant activities of flavonoids as bioactive components of food
Abstract
Conference Article| August 01 1996 Antioxidant activities of flavonoids as bioactive components of food C. A. Rice-Evans; C. A. Rice-Evans * *To whom correspondence should be addressed. Search for other works by this author on: This Site PubMed Google Scholar N. J. Miller N. J. Miller 1Free Radical Research Group, UMDS-Guy's Hospital, St Thomas Street, London SEI 9RT, U.K. Search for other works by this author on: This Site PubMed Google Scholar Author and article information Publisher: Portland Press Ltd Received: April 22 1996 Online ISSN: 1470-8752 Print ISSN: 0300-5127 © 1996 Biochemical Society1996 Biochem Soc Trans (1996) 24 (3): 790–795. https://doi.org/10.1042/bst0240790 Article history Received: April 22 1996 Views Icon Views Article contents Figures & tables Video Audio Supplementary Data Peer Review Share Icon Share Facebook Twitter LinkedIn Email Cite Icon Cite Get Permissions Citation C. A. Rice-Evans, N. J. Miller; Antioxidant activities of flavonoids as bioactive components of food. Biochem Soc Trans 1 August 1996; 24 (3): 790–795. doi: https://doi.org/10.1042/bst0240790 Download citation file: Ris (Zotero) Reference Manager EasyBib Bookends Mendeley Papers EndNote RefWorks BibTex toolbar search Search Dropdown Menu toolbar search search input Search input auto suggest filter your search All ContentAll JournalsBiochemical Society Transactions Search Advanced Search Keywords: ABTS, 2,2′-azinobis-(3-ethylbenzothiazoline-6-sulphonic acid), ECG, epicatechin gallate, EGC, epigallocatechin, EGCG, epigallocatechin gallate, LDL, low-density lipoprotein, TAA, total antioxidant activity, TEAC, Trolox equivalent antioxidant capacity This content is only available as a PDF. © 1996 Biochemical Society1996 Article PDF first page preview Close Modal You do not currently have access to this content.
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Cited by
Antioxidant activity applying an improved ABTS radical cation decolorization assay
Re, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M., & Rice-Evans, C. (1999) · Free Radical Biology and Medicine · doi:10.1016/s0891-5849(98)00315-3 · Cited by 26,165
Self-citationPhenolic compounds and their role in oxidative processes in fruits
Robards, K., Prenzler, P. D., Tucker, G., Swatsitang, P., & Glover, W. (1999) · Food Chemistry · doi:10.1016/s0308-8146(99)00093-x · Cited by 1,277
Antioxidant activity of phenolics extracted from Olea europaea L. leaves
Benavente-Garcı́a, O., Castillo, J., Lorente, J., Ortuño, A., & Del Rio, J. A. (2000) · Food Chemistry · doi:10.1016/s0308-8146(99)00221-6 · Cited by 867
Jin, C. W., You, G. Y., He, Y. F., Tang, C., Wu, P., & Zheng, S. J. (2007) · Plant Physiology · doi:10.1104/pp.107.095794 · Cited by 296
The beneficial effects of fruit polyphenols on brain aging
Lau, F. C., Shukitt-Hale, B., & Joseph, J. A. (2005) · Neurobiology of Aging · doi:10.1016/j.neurobiolaging.2005.08.007 · Cited by 217
Metadata
- Authors
- Rice-Evans, C. A., & Miller, N. J.
- Venue
- Biochemical Society Transactions
- Publisher
- Portland Press Ltd.
- Published
- 1996-08-01
- Volume
- 24
- Issue
- 3
- Pages
- 790-795
- ISSN
- 0300-5127 (ISSN-L)
- 1470-8752
- OpenAlex
- W1847692201
- Cited by
- 584
- References
- 0
- FWCI
- 6.21
- Type
- journal article
- Language
- en
- Open access
- closed
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