Wild Mediterranean Plants as Traditional Food: A Valuable Source of Antioxidants

Novel botanical ingredients for beverages

(2009) Joerg Gruenwald   CLINICS IN DERMATOLOGY

Evaluation of spectrophotometric methods for antioxidant compound measurement in relation to total antioxidant capacity in beverages

(2009) Jessica Tabart et al.   FOOD CHEMISTRY

Flavonoids as anti-inflammatory agents: implications in cancer and cardiovascular disease

(2009) Ana García-Lafuente et al.   INFLAMMATION RESEARCH

Identification and antioxidant activity of anthocyanins extracted from the seed and cob of purple corn (Zea mays L.)

(2009) Zhendong Yang et al.   Innovative Food Science & Emerging Technologies

Metabolic regulation and redox activity as mechanisms for angioprevention by dietary phytochemicals

(2009) Francesca Tosetti et al.   INTERNATIONAL JOURNAL OF CANCER

Phenolic Profiles and Antioxidant Properties of Apple Skin Extracts

(2009) G.M. Huber et al.   JOURNAL OF FOOD SCIENCE

Total Phenolic Compounds, Flavonoids, and Radical Scavenging Activity of 21 Selected Tropical Plants

(2009) R.A. Mustafa et al.   JOURNAL OF FOOD SCIENCE

Association between Mediterranean dietary patterns and cancer risk

(2009) Carlo La Vecchia   NUTRITION REVIEWS

The protective ability of Mediterranean dietary plants against the oxidative damage: The role of radical oxygen species in inflammation and the polyphenol, flavonoid and sterol contents

(2008) Filomena Conforti et al.   FOOD CHEMISTRY

Fast and Simple Method for the Simultaneous Evaluation of the Capacity and Efficiency of Food Antioxidants in Trapping Peroxyl Radicals in an Intestinal Model System

(2008) Monica Rossetto et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Extraction of antioxidants from plants using ultrasonic methods and their antioxidant capacity

(2008) Martin Adam et al.   JOURNAL OF SEPARATION SCIENCE