Antioxidant activity and phenolic content of leaf infusions of Myrtaceae species from Cerrado (Brazilian Savanna)

Correlation Between Catechin Content and NF-κB Inhibition by Infusions of Green and Black Tea

(2013) Chiara Di Lorenzo et al.   PLANT FOODS FOR HUMAN NUTRITION

Green tea extract: Chemistry, antioxidant properties and food applications – A review

(2013) S.P.J. Namal Senanayake   Journal of Functional Foods

Phytotoxic effect of bioactive compounds isolated from Myrcia tomentosa (Myrtaceae) leaves

(2012) Maristela Imatomi et al.   BIOCHEMICAL SYSTEMATICS AND ECOLOGY

Characterization and Antioxidant Potential of Brazilian Fruits from the Myrtaceae Family

(2012) Marina C. Pereira et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Essential Oils from Neotropical Myrtaceae: Chemical Diversity and Biological Properties

(2011) Maria Élida Alves Stefanello et al.   CHEMISTRY & BIODIVERSITY

SnapShot: Reactive Oxygen Intermediates (ROI)

(2010) Carl Nathan et al.   CELL

Chá verde brasileiro (Camellia sinensis var assamica): efeitos do tempo de infusão, acondicionamento da erva e forma de preparo sobre a eficiência de extração dos bioativos e sobre a estabilidade da bebida

(2010) Márcia Fernandes Nishiyama et al.   Food Science and Technology

Bioactive products from fruit of the feijoa (Feijoa sellowiana, Myrtaceae): A review

(2010) Roderick J. Weston   FOOD CHEMISTRY

Bioactive compounds and antioxidant capacities of 18 non-traditional tropical fruits from Brazil

(2010) Maria do Socorro M. Rufino et al.   FOOD CHEMISTRY

Antioxidants: Benefits and risks for long-term health

(2010) Daisaku Yoshihara et al.   MATURITAS

Plant Phenolics: Extraction, Analysis and Their Antioxidant and Anticancer Properties

(2010) Jin Dai et al.   MOLECULES

A Review of the Antioxidant Mechanisms of Polyphenol Compounds Related to Iron Binding

(2009) Nathan R. Perron et al.   CELL BIOCHEMISTRY AND BIOPHYSICS

Antioxidant activity and polyphenol content of aqueous extracts from Colombian Amazonian plants with medicinal use

(2009) Leandro J. Lizcano et al.   FOOD CHEMISTRY

Reactive oxygen species as universal constraints in life-history evolution

(2009) D. K. Dowling et al.   PROCEEDINGS OF THE ROYAL SOCIETY B-BIOLOGICAL SCIENCES

Free radical-scavenging behaviour of some north-east Brazilian fruits in a DPPH system

(2008) M RUFINO et al.   FOOD CHEMISTRY

Antioxidant activity index (AAI) by the 2,2-diphenyl-1-picrylhydrazyl method

(2008) Rodrigo Scherer et al.   FOOD CHEMISTRY

Total Polyphenol Content and Antioxidant Capacity of Commercially Available Tea (Camellia sinensis) in Argentina

(2008) Claudia Anesini et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY