Total flavonoid content and antioxidant activity of ethanol and ethyl acetate extracts from accessions of Amomum compactum fruits

Inhibition mechanism of cardamom essential oil on methicillin-resistant Staphylococcus aureus biofilm

(2020) Haiying Cui et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Antioxidant activity of flavonoid compounds isolated from the petals of Hibiscus rosa sinensis

(2020) Sumathy Rengarajan et al.   JOURNAL OF KING SAUD UNIVERSITY SCIENCE

Profiling bioactive flavonoids and carotenoids in select south Indian spices and nuts

(2019) Kaliyaperumal Ashokkumar et al.   NATURAL PRODUCT RESEARCH

Botany, traditional uses, phytochemistry and biological activities of cardamom [Elettaria cardamomum (L.) Maton] – A critical review

(2019) Kaliyaperumal Ashokkumar et al.   JOURNAL OF ETHNOPHARMACOLOGY

Horse chestnut (Aesculus hippocastanum L.) seed fatty acids, flavonoids and heavy metals plasticity to different urban environments

(2019) Jelena Čukanović et al.   BIOCHEMICAL SYSTEMATICS AND ECOLOGY

Cardamom ( Elettaria cardamomum ) perinatal exposure effects on the development, behavior and biochemical parameters in mice offspring

(2018) Gasem Mohammad Abu-Taweel   SAUDI JOURNAL OF BIOLOGICAL SCIENCES

A comprehensive study of polyphenols contents and antioxidant potential of 39 widely used spices and food condiments

(2018) Awraris Derbie Assefa et al.   Journal of Food Measurement and Characterization

Cardamom [Elettaria cardamomum (L.) Maton]-Fortified Jaggery: Its Physicochemical Characterization and In Vitro Antioxidant Capacity

(2018) Vinutha Chandrakanth et al.   Sugar Tech

Valorization of winged bean (Psophocarpus tetragonolobus (L) DC) by evaluation of its antioxidant activity through chemometric analysis

(2018) M. Singh et al.   SOUTH AFRICAN JOURNAL OF BOTANY

In vitro antioxidant activity of Kyoho grape extracts in DPPH and ABTS assays: Estimation methods for EC50 using advanced statistical programs

(2018) Kandi Sridhar et al.   FOOD CHEMISTRY

Antioxidant properties of the flavonoid fisetin: An updated review of in vivo and in vitro studies

(2017) Alireza Farsad Naeimi et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Natural polyphenols: An overview

(2016) Munawar Abbas et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Foodomics for mulberry fruit (Morus spp.): Analytical fingerprint as antioxidants' and health properties' determination tool

(2015) D. Donno et al.   FOOD RESEARCH INTERNATIONAL

Total Antioxidant Capacity and Change in Phytochemicals of Four Major Varieties of Cardamom Oils During Decortication

(2015) K. P. Padmakumari Amma et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Development of an Electrochemical Cupric Reducing Antioxidant Capacity Method (CUPRAC) for Antioxidant Analysis

(2013) Arely Cárdenas et al.   ELECTROCHIMICA ACTA

Comparison of methods for evaluation of the antioxidant capacity and phenolic compounds in common spices

(2013) Małgorzata Przygodzka et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

A review on antioxidants, prooxidants and related controversy: Natural and synthetic compounds, screening and analysis methodologies and future perspectives

(2012) Márcio Carocho et al.   FOOD AND CHEMICAL TOXICOLOGY

Antioxidant and prooxidant properties of flavonoids

(2011) D. Procházková et al.   FITOTERAPIA

A review of the antioxidant potential of medicinal plant species

(2010) Duduku Krishnaiah et al.   FOOD AND BIOPRODUCTS PROCESSING