Related references
Note: Only part of the references are listed.Antioxidant activity of microwave-assisted extract of longan (Dimocarpus Longan Lour.) peel
Yingming Pan et al.
FOOD CHEMISTRY (2008)
Phenolic compound concentration and antioxidant activities of edible and medicinal mushrooms from Korea
Min-Young Kim et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)
Cancer-related inflammation
Alberto Mantovani et al.
NATURE (2008)
Phellinus linteus inhibits inflammatory mediators by suppressing redox-based NF-κB and MAPKs activation in lipopolysaccharide-induced RAW 264.7 macrophage
Ho Gyoung Kim et al.
JOURNAL OF ETHNOPHARMACOLOGY (2007)
Evaluation of free radical scavenging and antityrosinase activities of standardized longan fruit extract
Nuchanart Rangkadilok et al.
FOOD AND CHEMICAL TOXICOLOGY (2007)
Total phenols, ascorbic acid, β-carotene and lycopene in Portuguese wild edible mushrooms and their antioxidant activities
Lillian Barros et al.
FOOD CHEMISTRY (2007)
Antioxidant properties of various extracts from Hypsizigus marmoreus
Yu-Ling Lee et al.
FOOD CHEMISTRY (2007)
Antioxidant properties of three extracts from Pleurotus citrinopileatus
Yu-Ling Lee et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2007)
Evaluation of the antioxidant properties of litchi fruit phenolics in relation to pericarp browning prevention
Xuewu Duan et al.
MOLECULES (2007)
Identification of the major flavonoids from pericarp tissues of lychee fruit in relation to their antioxidant activities
MM Zhao et al.
FOOD CHEMISTRY (2006)
Antioxidant properties of hot water extracts from Agrocybe cylindracea
SY Tsai et al.
FOOD CHEMISTRY (2006)
Isolation of a free radical-scavenging antioxidant from water spinach (Ipomoea aquatica Forsk)
KN Prasad et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2005)
Anti-inflammatory and related pharmacological activities of cultured mycelia and fruiting bodies of Cordyceps militaris
SY Won et al.
JOURNAL OF ETHNOPHARMACOLOGY (2005)
Antioxidant properties of methanolic extracts from Grifola frondosa, Morchella esculenta and Termitomyces albuminosus mycelia
JL Mau et al.
FOOD CHEMISTRY (2004)
Antioxidant and analgesic activities of turpentine of Pinus nigra Arn. subsp pallsiana (Lamb.) Holmboe
I Gülçin et al.
JOURNAL OF ETHNOPHARMACOLOGY (2003)
L-tryptophan reacts with naturally occurring and food-occurring phenolic aldehydes to give phenolic tetrahydro-β-carboline alkaloids:: Activity as antioxidants and free radical scavengers
T Herraiz et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)
Antioxidant activity of grape seed (Vitis vinifera) extracts on peroxidation models in vitro
GK Jayaprakasha et al.
FOOD CHEMISTRY (2001)
Share Paper
