The DOI matches its Crossref record; 9 of the 9 references it cites were found in a registry or an index.
Free radicals and antioxidants in food and in vivo:What they do and how they work
Abstract
A wide variety of oxygen free radicals and other reactive oxygen species can be formed in the human body and in food systems. Transition metal ions accelerate free-radical damage. Antioxidant defenses, both enzymic and nonenzymic, protect the body against oxidative damage, but they are not 100% efficient, and so free-radical damage must be constantly repaired. Nonenzymatic antioxidants are frequently added to foods to prevent lipid peroxidation. Several lipid antioxidants can exert prooxidant effects toward other molecules under certain circumstances, and so antioxidants for food and therapeutic use must be characterized carefully. Methods of measuring oxidative damage and trapping free radicals in vivo are briefly discussed. Such methods are essential in checking proposals that increased intake of food-derived antioxidants (such as antioxidant vitamins) would be beneficial to humans.
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Cites
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Oxygen-Derived Free Radicals in Postischemic Tissue Injury
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Self-citationTissue Destruction by Neutrophils
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Gulcin, İ. (2020) · Archives of Toxicology · doi:10.1007/s00204-020-02689-3 · Cited by 2,205
Pulido, R., Bravo, L., & Saura-Calixto, F. (2000) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf9913458 · Cited by 2,110
Phytochemicals: extraction, isolation, and identification of bioactive compounds from plant extracts
Altemimi, A., Lakhssassi, N., Baharlouei, A., Watson, D., & Lightfoot, D. (2017) · Plants · doi:10.3390/plants6040042 · Cited by 1,965
“Antioxidants can be defined as bioactive compounds that inhibit or delay the oxidation of molecules [42].”
BackgroundInfluentialMechanisms and Factors for Edible Oil Oxidation
Choe, E., & Min, D. B. (2006) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/j.1541-4337.2006.00009.x · Cited by 1,923
Reactive oxygen species, aging and antioxidative nutraceuticals
Lee, J., Koo, N., & Min, D. B. (2004) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/j.1541-4337.2004.tb00058.x · Cited by 864
Metadata
- Authors
- Halliwell, B., Murcia, M. A., Chirico, S., & Aruoma, O. I.
- Venue
- Critical Reviews in Food Science and Nutrition
- Publisher
- Informa UK Limited
- Published
- 1995-01
- Volume
- 35
- Issue
- 1-2
- Pages
- 7-20
- ISSN
- 1040-8398 (ISSN-L)
- 1549-7852
- OpenAlex
- W1985131816
- Cited by
- 644
- References
- 9
- FWCI
- 5.73
- Type
- journal article
- Language
- en
- Open access
- closed
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- Halliwell, B., Murcia, M. A., Chirico, S., & Aruoma, O. I. (1995). Free radicals and antioxidants in food and in vivo:What they do and how they work. Critical Reviews in Food Science and Nutrition. https://doi.org/10.1080/10408399509527682
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Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
