Critical Review on the Analytical Mechanistic Steps in the Evaluation of Antioxidant Activity

Spectrophotometric assays for total antioxidant capacity (TAC) in dog serum: an update

(2016) Camila Peres Rubio et al.   BMC Veterinary Research

Antioxidant activity of hydro distillation water residues from Rosmarinus officinalis L. leaves determined by DPPH assays

(2016) Alexander Wollinger et al.   COMPTES RENDUS CHIMIE

Antioxidant activity of protocatechuates evaluated by DPPH, ORAC, and CAT methods

(2016) Claudia Grajeda-Iglesias et al.   FOOD CHEMISTRY

Antioxidant Activity/Capacity Measurement. 1. Classification, Physicochemical Principles, Mechanisms, and Electron Transfer (ET)-Based Assays

(2016) Reşat Apak et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The Structure-Activity Relationship of the Antioxidant Peptides from Natural Proteins

(2016) Tang-Bin Zou et al.   MOLECULES

Determination of total antioxidant capacity of humic acids using CUPRAC, Folin–Ciocalteu, noble metal nanoparticle- and solid–liquid extraction-based methods

(2016) Şeyda Karadirek et al.   TALANTA

Determination of lignans and phenolic components of Schisandra chinensis (Turcz.) Baill. using HPLC-ESI-ToF-MS and HPLC-online TEAC: Contribution of individual components to overall antioxidant activity and comparison with traditional antioxidant assays

(2016) Andrei Mocan et al.   Journal of Functional Foods

Screening and isolation of natural antioxidants from Ziziphora clinopodioides Lam. with high performance liquid chromatography coupled to a post-column Ce(iv) reduction capacity assay

(2016) Qingyan Meng et al.   RSC Advances

Crocin bleaching antioxidant assay revisited: Application to microplate to analyse antioxidant and pro-oxidant activities

(2015) M.A. Prieto et al.   FOOD CHEMISTRY

Advantages and limitations of common testing methods for antioxidants

(2015) R. Amorati et al.   FREE RADICAL RESEARCH

Quantification of Antioxidants by Using Chlorpromazine Hydrochloride: Application of the Method to Food and Medicinal Plant Samples

(2014) Padmarajaiah NAGARAJA et al.   ANALYTICAL SCIENCES

Simplification of the DPPH assay for estimating the antioxidant activity of wine and wine by-products

(2014) Yolanda Carmona-Jiménez et al.   FOOD CHEMISTRY

Evaluation of antiradical assays used in determining the antioxidant capacity of pure compounds and plant extracts

(2014) Sandro de Oliveira et al.   QUIMICA NOVA

Revisiting bleomycin from pathophysiology to safe clinical use

(2013) Marios Froudarakis et al.   CRITICAL REVIEWS IN ONCOLOGY HEMATOLOGY

Effects of harmful dinoflagellate Ostreopsis cf. ovata exposure on immunological, histological and oxidative responses of mussels Mytilus galloprovincialis

(2013) S. Gorbi et al.   FISH & SHELLFISH IMMUNOLOGY

Nitric oxide modulators: An emerging class of medicinal agents

(2013) SR Deshpande et al.   INDIAN JOURNAL OF PHARMACEUTICAL SCIENCES

Modified Folin–Ciocalteu Antioxidant Capacity Assay for Measuring Lipophilic Antioxidants

(2013) Kadriye Isil Berker et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Mitochondrial complex I inhibitor rotenone-induced toxicity and its potential mechanisms in Parkinson’s disease models

(2012) Nian Xiong et al.   CRITICAL REVIEWS IN TOXICOLOGY

The antioxidant activity of teas measured by the FRAP method adapted to the FIA system: Optimising the conditions using the response surface methodology

(2012) Alessandro C. Martins et al.   FOOD CHEMISTRY

Fucoxanthin content and antioxidant properties of Undaria pinnatifida

(2012) Adah Fung et al.   FOOD CHEMISTRY

A new microplate procedure for simultaneous assessment of lipophilic and hydrophilic antioxidants and pro-oxidants, using crocin and β-carotene bleaching methods in a single combined assay: Tea extracts as a case study

(2012) Miguel Ángel Prieto Lage et al.   FOOD RESEARCH INTERNATIONAL

Living with stress: Regulation of antioxidant defense genes in the subterranean, hypoxia-tolerant mole rat, Spalax

(2012) Stefan Schülke et al.   GENE

Hydroxyl radical-modified fibrinogen as a marker of thrombosis: the role of iron

(2012) B Lipinski et al.   Hematology

Oxidative stress plays a major role in chlorpromazine-induced cholestasis in human HepaRG cells

(2012) Sébastien Anthérieu et al.   HEPATOLOGY

Malondialdehyde Measurement in Oxidized Foods: Evaluation of the Spectrophotometric Thiobarbituric Acid Reactive Substances (TBARS) Test in Various Foods

(2012) Antonios Papastergiadis et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Mitochondrial Complex II Can Generate Reactive Oxygen Species at High Rates in Both the Forward and Reverse Reactions

(2012) Casey L. Quinlan et al.   JOURNAL OF BIOLOGICAL CHEMISTRY

Amaranth dye in the evaluation of bleaching of cerium (IV) by antioxidants: Application in food and medicinal plants

(2012) Padmarajaiah Nagaraja et al.   SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY

Review on in vivo and in vitro methods evaluation of antioxidant activity

(2012) Md. Nur Alam et al.   SAUDI PHARMACEUTICAL JOURNAL

Antioxidant activity of food constituents: an overview

(2011) İlhami Gülçin   ARCHIVES OF TOXICOLOGY

Quantification of Antioxidants in Medicinal Plants and Foodstuffs Using Ce(IV) with Indigo Carmine as Chromogenic Probe

(2011) Padmarajaiah Nagaraja et al.   Food Analytical Methods

Antioxidant capacities and total phenolic contents of 62 fruits

(2011) Li Fu et al.   FOOD CHEMISTRY

Estimation of antiradical properties of antioxidants using DPPH assay: A critical review and results

(2011) Krishnanand Mishra et al.   FOOD CHEMISTRY

Antioxidant and anti-inflammatory activities of Ribes nigrum extracts

(2011) Jessica Tabart et al.   FOOD CHEMISTRY

Determination of Total Antioxidant Capacity by a New Spectrofluorometric Method Based on Ce(IV) Reduction: Ce(III) Fluorescence Probe for CERAC Assay

(2011) Dilek Ozyurt et al.   JOURNAL OF FLUORESCENCE

Mechanism of Permanganate Chemiluminescence

(2010) Christopher M. Hindson et al.   ANALYTICAL CHEMISTRY

A rapid antioxidant assay based on acidic potassium permanganate chemiluminescence

(2010) Paul S. Francis et al.   FOOD CHEMISTRY

ORAC and DPPH assay comparison to assess antioxidant capacity of tea infusions: Relationship between total polyphenol and individual catechin content

(2010) Molay K Roy et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Nitric oxide in paraquat-mediated toxicity: A review

(2010) José M. Morán et al.   JOURNAL OF BIOCHEMICAL AND MOLECULAR TOXICOLOGY

Modified cerium(IV)-based antioxidant capacity (CERAC) assay with selectivity over citric acid and simple sugars

(2010) Dilek Ozyurt et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Oxygen toxicity: chemistry and biology of reactive oxygen species

(2010) Giuseppe Buonocore et al.   Seminars in Fetal & Neonatal Medicine

Chemiluminescence detection in liquid chromatography: Applications to clinical, pharmaceutical, environmental and food analysis—A review

(2009) Laura Gámiz-Gracia et al.   ANALYTICA CHIMICA ACTA

Total Antioxidant Capacity Assay Using Optimized Ferricyanide/Prussian Blue Method

(2009) Kadriye Işıl Berker et al.   Food Analytical Methods

Polyphenol composition and in vitro antioxidant activity of amaranth, quinoa buckwheat and wheat as affected by sprouting and baking

(2009) L. Alvarez-Jubete et al.   FOOD CHEMISTRY

Different methods for control and comparison of the antioxidant properties of vegetables

(2009) Milan Číž et al.   FOOD CONTROL

Hydrogen peroxide is the major oxidant product of xanthine oxidase

(2009) Eric E. Kelley et al.   FREE RADICAL BIOLOGY AND MEDICINE

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

Chemical and molecular mechanisms of antioxidants: experimental approaches and model systems

(2009) Jian-Ming Lü et al.   JOURNAL OF CELLULAR AND MOLECULAR MEDICINE

Total Antioxidant Capacity of Some Commercial Fruit Juices: Electrochemical and Spectrophotometrical Approaches

(2009) Aurelia Magdalena Pisoschi et al.   MOLECULES

Hydroxyl radical is produced via the Fenton reaction in submitochondrial particles under oxidative stress: implications for diseases associated with iron accumulation

(2009) Carin Thomas et al.   REDOX REPORT

Methodological aspects about in vitro evaluation of antioxidant properties

(2008) Luís M. Magalhães et al.   ANALYTICA CHIMICA ACTA

An oxygen radical absorbance capacity-like assay that directly quantifies the antioxidant’s scavenging capacity against AAPH-derived free radicals

(2008) Shunji Kohri et al.   ANALYTICAL BIOCHEMISTRY

Electrogenerated Chemiluminescence and Its Biorelated Applications

(2008) Wujian Miao   CHEMICAL REVIEWS

Antioxidant capacity contributes to protection of ketone bodies against oxidative damage induced during hypoglycemic conditions

(2008) María L. Haces et al.   EXPERIMENTAL NEUROLOGY

The inhibition of mitochondrial cytochrome oxidase by the gases carbon monoxide, nitric oxide, hydrogen cyanide and hydrogen sulfide: chemical mechanism and physiological significance

(2008) Chris E. Cooper et al.   JOURNAL OF BIOENERGETICS AND BIOMEMBRANES

Nutrient supplements and cardiovascular disease: a heartbreaking story

(2008) Alice H. Lichtenstein   JOURNAL OF LIPID RESEARCH

Antioxidant and free radical-scavenging activities of chickpea protein hydrolysate (CPH)

(2007) Yanhong Li et al.   FOOD CHEMISTRY