Antioxidant Capacities of Peel, Pulp, and Seed Fractions ofCanarium odontophyllumMiq. Fruit

The in vitro antioxidant activity of lotus germ oil from supercritical fluid carbon dioxide extraction

(2009) Jianlin Li et al.   FOOD CHEMISTRY

Antioxidant and anticancer activities of 8-hydroxypsoralen isolated from wampee [Clausena lansium (Lour.) Skeels] peel

(2009) K. Nagendra Prasad et al.   FOOD CHEMISTRY

The alkyl chain length of 3-alkyl-3′,4′,5,7-tetrahydroxyflavones modulates effective inhibition of oxidative damage in biological systems: Illustration with LDL, red blood cells and human skin keratinocytes

(2008) Paulo Filipe et al.   BIOCHEMICAL PHARMACOLOGY

Phenolic compounds and antioxidant capacities of bayberry juices

(2008) Zhongxiang Fang et al.   FOOD CHEMISTRY

Polyphenols contents and antioxidant capacity of 68 Chinese herbals suitable for medical or food uses

(2008) Haiying Liu et al.   FOOD RESEARCH INTERNATIONAL

The reaction of hydrogen peroxide with hemoglobin induces extensive α-globin crosslinking and impairs the interaction of hemoglobin with endogenous scavenger pathways

(2008) Florence Vallelian et al.   FREE RADICAL BIOLOGY AND MEDICINE

APPLICATION OF ULTRASONICATION OR HIGH-PRESSURE EXTRACTION OF FLAVONOIDS FROM LITCHI FRUIT PERICARP

(2008) K. NAGENDRA PRASAD et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Radical scavenging activities of Rio Red grapefruits and Sour orange fruit extracts in different in vitro model systems

(2007) G.K. Jayaprakasha et al.   BIORESOURCE TECHNOLOGY