Phenolic Content and Antioxidant Capacity in Algal Food Products

Influence of Extractive Solvents on Lipid and Fatty Acids Content of Edible Freshwater Algal and Seaweed Products, the Green Microalga Chlorella kessleri and the Cyanobacterium Spirulina platensis

(2014) Jarmila Ambrozova et al.   MOLECULES

Antioxidant capacities and total phenolic contents of infusions from 223 medicinal plants

(2013) Sha Li et al.   INDUSTRIAL CROPS AND PRODUCTS

Phenol-Based Antioxidants and the In Vitro Methods Used for Their Assessment

(2012) Brian D. Craft et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Edible Flowers—A New Promising Source of Mineral Elements in Human Nutrition

(2012) Otakar Rop et al.   MOLECULES

Antioxidant capacities and total phenolic contents of 56 vegetables

(2012) Gui-Fang Deng et al.   Journal of Functional Foods

Isolation of Phlorotannins from Eisenia bicyclis and Their Hepatoprotective Effect against Oxidative Stress Induced by tert-Butyl Hyperoxide

(2011) Sang Min Kim et al.   APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY

Green tea catechin, epigallocatechin-3-gallate (EGCG): Mechanisms, perspectives and clinical applications

(2011) Brahma N. Singh et al.   BIOCHEMICAL PHARMACOLOGY

Potential pharmacological applications of polyphenolic derivatives from marine brown algae

(2011) Noel Vinay Thomas et al.   ENVIRONMENTAL TOXICOLOGY AND PHARMACOLOGY

Catechin hydrate inhibits proliferation and mediates apoptosis of SiHa human cervical cancer cells

(2011) Amal A. Al-Hazzani et al.   FOOD AND CHEMICAL TOXICOLOGY

Antioxidant capacities and total phenolic contents of 62 fruits

(2011) Li Fu et al.   FOOD CHEMISTRY

Protective effects of gallic acid on hepatic lipid peroxide metabolism, glycoprotein components and lipids in streptozotocin-induced type II diabetic wistar rats

(2011) V. R. Punithavathi et al.   JOURNAL OF BIOCHEMICAL AND MOLECULAR TOXICOLOGY

Antioxidant effects and UVB protective activity of Spirulina (Arthrospira platensis) products fermented with lactic acid bacteria

(2011) Jiang-Gong Liu et al.   PROCESS BIOCHEMISTRY

Phlorotannins as bioactive agents from brown algae

(2011) Yong-Xin Li et al.   PROCESS BIOCHEMISTRY

Antioxidant compounds in edible brown seaweeds

(2010) A. Rodríguez-Bernaldo de Quirós et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Determination of phenolic compounds in macroalgae for human consumption

(2010) A. Rodríguez-Bernaldo de Quirós et al.   FOOD CHEMISTRY

The effects of solvents on the phenolic contents and antioxidant activity of Stypocaulon scoparium algae extracts

(2010) Aroa López et al.   FOOD CHEMISTRY

Comparative Study of Antioxidant Properties and Total Phenolic Content of 30 Plant Extracts of Industrial Interest Using DPPH, ABTS, FRAP, SOD, and ORAC Assays

(2009) Stéphanie Dudonné et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Bioactive phenols in algae: The application of pressurized-liquid and solid-phase extraction techniques

(2009) L. Onofrejová et al.   JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS

Antioxidant activities of ethanolic extracts from the twigs of Cinnamomum osmophloeum

(2007) Meng-Thong Chua et al.   BIORESOURCE TECHNOLOGY