Related references
Note: Only part of the references are listed.Vegetables and their by-products: total phenolic compound content, total flavonoids, and antioxidant activity
Luiza M Gomes et al.
Horticultura Brasileira (2023)
Effects of antioxidants on diabetic kidney diseases: mechanistic interpretations and clinical assessment
Yuting Sun et al.
CHINESE MEDICINE (2023)
Dietary Antioxidants, Quality of Nutrition and Cardiovascular Characteristics among Omnivores, Flexitarians and Vegetarians in Poland-The Results of Multicenter National Representative Survey WOBASZ
Magdalena Kwasniewska et al.
ANTIOXIDANTS (2023)
Oxidative Stress, Antioxidants and Hypertension
Michael Amponsah-Offeh et al.
ANTIOXIDANTS (2023)
Carotenoids Composition of Green Algae Caulerpa racemosa and Their Antidiabetic, Anti-Obesity, Antioxidant, and Anti-Inflammatory Properties
Rudy Kurniawan et al.
MOLECULES (2023)
Acetaminophen-induced liver injury: Molecular mechanism and treatments from natural products
Jiaqing Liao et al.
FRONTIERS IN PHARMACOLOGY (2023)
Current Status of Obesity: Protective Role of Catechins
Tanisha Basu et al.
ANTIOXIDANTS (2023)
In vitro enzymatic evaluation of some pyrazolo[1,5-a]pyrimidine derivatives: Design, synthesis, antioxidant, anti-diabetic, anti-Alzheimer, and anti-arthritic activities with molecular modeling simulation
Ashraf S. Hassan et al.
DRUG DEVELOPMENT RESEARCH (2023)
Computational, chemical profile, in vitro antioxidant, hypoglycaemic, and anti-inflammatory activity of hexane extract of some selected dark green vegetables
Emmanuel U. Ejiofor et al.
PROCEEDINGS OF THE INDIAN NATIONAL SCIENCE ACADEMY (2023)
Impact of cooking methods on the chemical and antioxidant composition of some indigenous vegetables used in different food dishes in Southeast Nigeria
Anthony Ukom et al.
Journal of Ethnic Foods (2023)
Optimization of protoplast regeneration in the model plant Arabidopsis thaliana
Yeong Yeop Jeong et al.
PLANT METHODS (2021)
Antioxidants, Food Processing and Health
Borut Poljsak et al.
ANTIOXIDANTS (2021)
Biological Effect of Different Spinach Extracts in Comparison with the Individual Components of the Phytocomplex
Laura Arru et al.
FOODS (2021)
Oxidative stress, nutritional antioxidants and beyond
Qiuping Guo et al.
SCIENCE CHINA-LIFE SCIENCES (2020)
Plant Cell Walls: Impact on Nutrient Bioaccessibility and Digestibility
Claire Holland et al.
FOODS (2020)
Subcellular compartmentalization of the plant antioxidant system: an integrated overview
Aleksandr Bobrovskikh et al.
PEERJ (2020)
Role of ROS and Nutritional Antioxidants in Human Diseases
Zewen Liu et al.
FRONTIERS IN PHYSIOLOGY (2018)
Oxidative Stress: Harms and Benefits for Human Health
Gabriele Pizzino et al.
OXIDATIVE MEDICINE AND CELLULAR LONGEVITY (2017)
Antioxidants: Friend or foe?
R. Sarangarajan et al.
ASIAN PACIFIC JOURNAL OF TROPICAL MEDICINE (2017)
Functional properties of spinach (Spinacia oleracea L.) phytochemicals and bioactives
Joseph L. Roberts et al.
FOOD & FUNCTION (2016)
Effects of Salvia officinalis and Thymus vulgaris on oxidant-induced DNA damage and antioxidant status in HepG2 cells
Katarina Kozics et al.
FOOD CHEMISTRY (2013)
Evolving Concepts of Oxidative Stress and Reactive Oxygen Species in Cardiovascular Disease
Kai Chen et al.
CURRENT ATHEROSCLEROSIS REPORTS (2012)
Oxidative stress and liver disease
Runzhi Zhu et al.
HEPATOLOGY RESEARCH (2012)
Effect of two cooking procedures on phytochemical compounds, total antioxidant capacity and colour of selected frozen vegetables
Teresa Mazzeo et al.
FOOD CHEMISTRY (2011)
Effect of enzyme concentrations on protoplast isolation and protoplast culture of Spathiphyllum and Anthurium
Barbara Duquenne et al.
PLANT CELL TISSUE AND ORGAN CULTURE (2007)
Arabidopsis mesophyll protoplasts: a versatile cell system for transient gene expression analysis
Sang-Dong Yoo et al.
NATURE PROTOCOLS (2007)
Total antioxidant capacity of plant foods, beverages and oils consumed in Italy assessed by three different in vitro assays
N Pellegrini et al.
JOURNAL OF NUTRITION (2003)
Antioxidant and anti proliferative activities of common vegetables
YF Chu et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)
The antioxidant activity of aqueous spinach extract: chemical identification of active fractions
M Bergman et al.
PHYTOCHEMISTRY (2001)
Isolation and characterization of structurally novel antimutagenic flavonoids from spinach (Spinacia oleracea)
R Edenharder et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2001)