相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。Impact of drying processes on Bryophyllum pinnatum phenolic constituents and its anti-inflammatory and antioxidative activities in human erythrocytes
Olasunkanmi S. Omojokun et al.
JOURNAL OF FOOD BIOCHEMISTRY (2021)
Antioxidant properties of peptides obtained from the split gill mushroom (Schizophyllum commune)
Aunchalee Wongaem et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2021)
Increased oxidative stress and inflammatory markers contrasting with the activation of the cholinergic anti-inflammatory pathway in patients with metabolic syndrome
Caroline Curry Martins et al.
CLINICAL BIOCHEMISTRY (2021)
Intracellular ROS scavenging and antioxidant regulation of WL15 from cysteine and glycine-rich protein 2 demonstrated in zebrafish in vivo model
Ajay Guru et al.
DEVELOPMENTAL AND COMPARATIVE IMMUNOLOGY (2021)
Extra Virgin Olive Oil Phenolic Extract on Human Hepatic HepG2 and Intestinal Caco-2 Cells: Assessment of the Antioxidant Activity and Intestinal Trans-Epithelial Transport
Martina Bartolomei et al.
ANTIOXIDANTS (2021)
Antioxidant Effects of Turmeric Leaf Extract against Hydrogen Peroxide-Induced Oxidative Stress In Vitro in Vero Cells and In Vivo in Zebrafish
Sera Kim et al.
ANTIOXIDANTS (2021)
Synergistic antioxidant effects of phenolic acids and carotenes on H2O2-induced H9c2 cells: Role of cell membrane transporters
Yao Pan et al.
FOOD CHEMISTRY (2021)
Physicochemical characteristics and antiproliferative and antioxidant activities of Moroccan Zantaz honey rich in methyl syringate
Youssef Elamine et al.
FOOD CHEMISTRY (2021)
Common Trends and Differences in Antioxidant Activity Analysis of Phenolic Substances Using Single Electron Transfer Based Assays
Melanie Platzer et al.
MOLECULES (2021)
Reparative Effects of Ethanol-Induced Intestinal Barrier Injury by Flavonoid Luteolin via MAPK/NF-κB/MLCK and Nrf2 Signaling Pathways
Jinwen Yuan et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2021)
Antioxidant capacity differences between the major flavonoids in cherry (Prunus pseudocerasus) in vitro and in vivo models
Weixue Dong et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2021)
Potent antioxidant peptides derived from honey major protein enhance tolerance of eukaryotic cells toward oxidative stress
Hisham R. Ibrahim et al.
FOOD PRODUCTION PROCESSING AND NUTRITION (2021)
Significance of FRAP, DPPH, and CUPRAC assays for antioxidant activity determination in apple fruit extracts
Shruti Sethi et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2020)
Milk-derived bioactive peptides exhibit antioxidant activity through the Keapl-Nrf2 signaling pathway
Federica Tonolo et al.
JOURNAL OF FUNCTIONAL FOODS (2020)
Proanthocyanidin-Rich Grape Seed Extract Reduces Inflammation and Oxidative Stress and Restores Tight Junction Barrier Function in Caco-2 Colon Cells
Rameshprabu Nallathambi et al.
NUTRIENTS (2020)
Changes in Antioxidant Activity of Peptides Identified from Brown Rice Hydrolysates under Different Conditions and Their Protective Effects against AAPH-Induced Oxidative Stress in Human Erythrocytes
Runfeng Du et al.
ACS OMEGA (2020)
The Versatility of Antioxidant Assays in Food Science and Safety-Chemistry, Applications, Strengths, and Limitations
Nabeelah Bibi Sadeer et al.
ANTIOXIDANTS (2020)
A new fluorimetric method for simultaneous determination of lipid and protein hydroperoxides in muscle foods with the use of diphenyl-1-pyrenylphosphine (DPPP)
Janna Cropotova et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2020)
Influence of fruit stalk on reactive oxygen species metabolism and quality maintenance of peach fruit under chilling injury condition
Hua Li et al.
POSTHARVEST BIOLOGY AND TECHNOLOGY (2019)
Flavonoids, phenolic acids, carotenoids and antioxidant activity of fresh eating citrus fruits, using the coupled in vitro digestion and human intestinal HepG2 cells model
Yujing Sun et al.
FOOD CHEMISTRY (2019)
Comparison of Antioxidant Activity and Main Active Compounds Among Different Parts of Alpinia officinarum Hance Using High-Performance Thin Layer Chromatography-Bioautography
Wan-Xin Zhang et al.
JOURNAL OF AOAC INTERNATIONAL (2019)
Total Phenolic Content, Flavonoid Content and Antioxidant Potential of Wild Vegetables from Western Nepal
Sushant Aryal et al.
PLANTS-BASEL (2019)
Gluten-free flours from cereals, pseudocereals and legumes: Phenolic fingerprints and in vitro antioxidant properties
Gabriele Rocchetti et al.
FOOD CHEMISTRY (2019)
Structural and functional properties of food protein-derived antioxidant peptides
Ifeanyi D. Nwachukwu et al.
JOURNAL OF FOOD BIOCHEMISTRY (2019)
Antioxidant properties of catechins: Comparison with other antioxidants
Michalina Grzesik et al.
FOOD CHEMISTRY (2018)
Modification of the cellular antioxidant activity (CAA) assay to study phenolic antioxidants in a Caco-2 cell line
Mary E. Kellett et al.
FOOD CHEMISTRY (2018)
Protective effect of bioaccessible fractions of citrus fruit pulps against H2O2-induced oxidative stress in Caco-2 cells
Antonio Cilla et al.
FOOD RESEARCH INTERNATIONAL (2018)
Antioxidant activity and protective effects of Alcalase-hydrolyzed soybean hydrolysate in human intestinal epithelial Caco-2 cells
Qiaozhi Zhang et al.
FOOD RESEARCH INTERNATIONAL (2018)
Antioxidant activity in HepG2 cells, immunomodulatory effects in RAW 264.7 cells and absorption characteristics in Caco-2 cells of the peptide fraction isolated from Dendrobium aphyllum
Huifan Liu et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2018)
Antioxidant Properties of Flaxseed Protein Hydrolysates: Influence of Hydrolytic Enzyme Concentration and Peptide Size
Ifeanyi D. Nwachukwu et al.
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2018)
Oxygen radicals, nitric oxide, and peroxynitrite: Redox pathways in molecular medicine
Rafael Radi
PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA (2018)
Corn gluten hydrolysate regulates the expressions of antioxidant defense and ROS metabolism relevant genes in H2O2-induced HepG2 cells
Liying Wang et al.
JOURNAL OF FUNCTIONAL FOODS (2018)
Fractionation and identification of antioxidant peptides from an enzymatically hydrolysed Palmaria palmata protein isolate
Padraigin A. Harnedy et al.
FOOD RESEARCH INTERNATIONAL (2017)
Structural Characterization of a Tetrapeptide from Sesame Flavor-Type Baijiu and Its Preventive Effects against AAPH-Induced Oxidative Stress in HepG2 Cells
Jihong Wu et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2017)
Anti-inflammatory effects of phenolic-rich cranberry bean (Phaseolus vulgaris L.) extracts and enhanced cellular antioxidant enzyme activities in Caco-2 cells
Peter X. Chen et al.
JOURNAL OF FUNCTIONAL FOODS (2017)
Intracellular ROS scavenging and antioxidant enzyme regulating capacities of corn gluten meal-derived antioxidant peptides in HepG2 cells
Liying Wang et al.
FOOD RESEARCH INTERNATIONAL (2016)
Antioxidant property and their free, soluble conjugate and insoluble-bound phenolic contents in selected beans
Yu-Kun Wang et al.
JOURNAL OF FUNCTIONAL FOODS (2016)
Antioxidant mechanism of potato protein hydrolysates against in vitro oxidation of reduced glutathione
Chibuike C. Udenigwe et al.
JOURNAL OF FUNCTIONAL FOODS (2016)
Anthocyanin-rich phenolic extracts of purple root vegetables inhibit pro-inflammatory cytokines induced by H2O2 and enhance antioxidant enzyme activities in Caco-2 cells
Hua Zhang et al.
JOURNAL OF FUNCTIONAL FOODS (2016)
In Vitro Antioxidant versus Metal Ion Chelating Properties of Flavonoids: A Structure-Activity Investigation
Sabri Ahmed Cherrak et al.
PLOS ONE (2016)
Use and Abuse of the DPPH• Radical
Mario C. Foti
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2015)
Investigation of Antioxidant Activity of Pomegranate Juices by Means of Electron Paramagnetic Resonance and UV-Vis Spectroscopy
Violetta Kozik et al.
JOURNAL OF AOAC INTERNATIONAL (2015)
Chemical composition, antioxidant and antibacterial properties of Bene (Pistacia atlantica subsp mutica) hull essential oil
Mitra Rezaie et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2015)
Antimutagenic and Antioxidant Activity of a Selected Lectin-free Common Bean (Phaseolus vulgaris L.) in Two Cell-based Models
Stefania Frassinetti et al.
PLANT FOODS FOR HUMAN NUTRITION (2015)
Measurement of antioxidant activity
Fereidoon Shahidi et al.
JOURNAL OF FUNCTIONAL FOODS (2015)
Hurdles and pitfalls in measuring antioxidant efficacy: A critical evaluation of ABTS, DPPH, and ORAC assays
K. M. Schaich et al.
JOURNAL OF FUNCTIONAL FOODS (2015)
Reactive oxygen species, nutrition, hypoxia and diseases: Problems solved?
Agnes Goerlach et al.
REDOX BIOLOGY (2015)
Free Radicals: Properties, Sources, Targets, and Their Implication in Various Diseases
Alugoju Phaniendra et al.
INDIAN JOURNAL OF CLINICAL BIOCHEMISTRY (2015)
Antioxidant and free radical scavenging activity of iron chelators
Jonathan P. Adjimani et al.
TOXICOLOGY REPORTS (2015)
In vitro antioxidant properties of chicken skin enzymatic protein hydrolysates and membrane fractions
John O. Onuh et al.
FOOD CHEMISTRY (2014)
EFFECTS OF SILVER CARP ANTIOXIDANT PEPTIDE ON THE LIPID OXIDATION OF SIERRA FISH FILLETS (SCOMBEROMORUS NIPHONIUS) DURING FROZEN STORAGE
Xujian Qiu et al.
JOURNAL OF FOOD BIOCHEMISTRY (2014)
Peptides derived from eggshell membrane improve antioxidant enzyme activity and glutathione synthesis against oxidative damage in Caco-2 cells
Yaning Shi et al.
JOURNAL OF FUNCTIONAL FOODS (2014)
Evaluating the antioxidant capacity of natural products: A review on chemical and cellular-based assays
Camilo Lopez-Alarcon et al.
ANALYTICA CHIMICA ACTA (2013)
Protective effect of marine algae phlorotannins against AAPH-induced oxidative stress in zebrafish embryo
Min-Cheol Kang et al.
FOOD CHEMISTRY (2013)
Reverse-phase HPLC Separation of Hemp Seed (Cannabis sativa L.) Protein Hydrolysate Produced Peptide Fractions with Enhanced Antioxidant Capacity
Abraham T. Girgih et al.
PLANT FOODS FOR HUMAN NUTRITION (2013)
Anti-inflammatory and anti-oxidative effect of curcumin in connective tissue type mast cell
Hirofumi Nishikawa et al.
JOURNAL OF FUNCTIONAL FOODS (2013)
In Vitro Antioxidative Evaluation of α- and β-Carotene, Isolated from Crude Palm Oil
Surashree Sen Gupta et al.
JOURNAL OF ANALYTICAL METHODS IN CHEMISTRY (2013)
Free radical scavenging activity, total phenolic content, total antioxidant status, and total oxidant status of endemic Thermopsis turcica
Lacine Aksoy et al.
SAUDI JOURNAL OF BIOLOGICAL SCIENCES (2013)
Determination of Total Antioxidant Capacity of Lipophilic and Hydrophilic Antioxidants In the Same Solution by Using Ferric-Ferricyanide Assay
Kadriye Isil Berker et al.
FOOD ANALYTICAL METHODS (2012)
On practical problems in estimation of antioxidant activity of compounds by DPPH• method (Problems in estimation of antioxidant activity)
Andrzej L. Dawidowicz et al.
FOOD CHEMISTRY (2012)
Antioxidant activities of rapeseed peptides produced by solid state fermentation
Rong He et al.
FOOD RESEARCH INTERNATIONAL (2012)
The influence of reactive oxygen species on cell cycle progression in mammalian cells
Eline Hendrike Verbon et al.
GENE (2012)
A chronoamperometric method for determining total antioxidant activity
Kh. Z. Brainina et al.
JOURNAL OF ANALYTICAL CHEMISTRY (2012)
Chemometric Analysis of the Amino Acid Requirements of Antioxidant Food Protein Hydrolysates
Chibuike C. Udenigwe et al.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2011)
In vitro and in vivo antioxidant properties of chlorogenic acid and caffeic acid
Yuki Sato et al.
INTERNATIONAL JOURNAL OF PHARMACEUTICS (2011)
Genesis and development of DPPH method of antioxidant assay
Sagar B. Kedare et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2011)
Blueberries reduce pro-inflammatory cytokine TNF-α and IL-6 production in mouse macrophages by inhibiting NF-κB activation and the MAPK pathway
Chenghui Xie et al.
MOLECULAR NUTRITION & FOOD RESEARCH (2011)
Development of a Low-Cost Optical Sensor for Cupric Reducing Antioxidant Capacity Measurement of Food Extracts
Mustafa Bener et al.
ANALYTICAL CHEMISTRY (2010)
A novel antioxidant assay of ferric reducing capacity measurement using ferrozine as the colour forming complexation reagent
Kadriye Isil Berker et al.
ANALYTICAL METHODS (2010)
Total Antioxidant Capacity Assay Using Optimized Ferricyanide/Prussian Blue Method
Kadriye Isil Berker et al.
FOOD ANALYTICAL METHODS (2010)
Amino Acid Composition and Antioxidant Properties of Pea Seed (Pisum sativum L.) Enzymatic Protein Hydrolysate Fractions
Trisha L. Pownall et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2010)
Antioxidant Assays for Plant and Food Components
Joon-Kwan Moon et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2009)
Antioxidant activity of peptides isolated from alfalfa leaf protein hydrolysate
Zhengjun Xie et al.
FOOD CHEMISTRY (2008)
Cellular antioxidant activity of common fruits
Kelly L. Wolfe et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)
Cellular antioxidant activity (CAA) assay for assessing antioxidants, foods, and dietary supplements
Kelly L. Wolfe et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)
The chemistry behind antioxidant capacity assays
DJ Huang et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)
Curcumin induces glutathione biosynthesis and inhibits NF-kappa B activation and interleukin-8 release in alveolar epithelial cells: Mechanism of free radical scavenging activity
SK Biswas et al.
ANTIOXIDANTS & REDOX SIGNALING (2005)
Electron-transfer reaction of cinnamic acids and their methyl esters with the DPPH• radical in alcoholic solutions
MC Foti et al.
JOURNAL OF ORGANIC CHEMISTRY (2004)
Reevaluating the role of 1,10-phenanthroline in oxidative reactions involving ferrous ions and DNA damage
IGJ de Avelar et al.
BIOCHIMICA ET BIOPHYSICA ACTA-GENERAL SUBJECTS (2004)
Antioxidant activity of dietary polyphenols as determined by a modified ferric reducing/antioxidant power assay
R Pulido et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2000)