Standardized extract of Syzygium aqueum: a safe cosmetic ingredient

α-Glucosidase and α-amylase inhibitory activities of guava leaves

(2010) Hui Wang et al.   FOOD CHEMISTRY

Evaluation of antioxidant potential in selected green leafy vegetables

(2009) B. Subhasree et al.   FOOD CHEMISTRY

Protective effects of myricetin against ultraviolet-B-induced damage in human keratinocytes

(2009) Jheng-Hua Huang et al.   TOXICOLOGY IN VITRO

Quantitative analysis of antiradical phenolic constituents from fourteen edible Myrtaceae fruits

(2008) Kurt A. Reynertson et al.   FOOD CHEMISTRY

Antioxidant and tyrosinase inhibition properties of leaves and rhizomes of ginger species

(2008) E.W.C. Chan et al.   FOOD CHEMISTRY

Standardised Mangifera indica extract is an ideal antioxidant

(2008) Lai Teng Ling et al.   FOOD CHEMISTRY

Tyrosinase inhibition by extracts and constituents of Sideroxylon inerme L. stem bark, used in South Africa for skin lightening

(2008) S. Momtaz et al.   JOURNAL OF ETHNOPHARMACOLOGY

‘Buchu’ – Agathosma betulina and Agathosma crenulata (Rutaceae): A review

(2008) A. Moolla et al.   JOURNAL OF ETHNOPHARMACOLOGY

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

Rind of the rambutan, Nephelium lappaceum, a potential source of natural antioxidants

(2007) Uma Palanisamy et al.   FOOD CHEMISTRY

Antioxidant activity of methanolic extract of emblica fruit (Phyllanthus emblica L.) from six regions in China

(2007) Xiaoli Liu et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS