Antioxidant synergistic effects of Osmanthus fragrans flowers with green tea and their major contributed antioxidant compounds

Varietal classification and antioxidant activity prediction of Osmanthus fragrans Lour. flowers using UPLC–PDA/QTOF–MS and multivariable analysis

(2017) Fei Zhou et al.   FOOD CHEMISTRY

Osmanthus fragransFlower Extract and Acteoside Protect Againstd-Galactose-Induced Aging in an ICR Mouse Model

(2016) Lina Xiong et al.   JOURNAL OF MEDICINAL FOOD

Synergistic, antagonistic and additive interactions of green tea polyphenols

(2015) Marta Colon et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

An efficient methodology for quantification of synergy and antagonism in single electron transfer antioxidant assays

(2015) M.A. Prieto et al.   FOOD RESEARCH INTERNATIONAL

The characterization of caffeine and nine individual catechins in the leaves of green tea (Camellia sinensis L.) by near-infrared reflectance spectroscopy

(2014) Min-Seuk Lee et al.   FOOD CHEMISTRY

In vitro determination of the lipophilic and hydrophilic antioxidant capacity of unroasted coffee bean extracts and their synergistic and antagonistic effects

(2014) M.A. Prieto et al.   FOOD RESEARCH INTERNATIONAL

Influence of in vitro simulated gastroduodenal digestion on the antibacterial activity, metabolic profiling and polyphenols content of green tea (Camellia sinensis)

(2014) Anna Marchese et al.   FOOD RESEARCH INTERNATIONAL

Phenolic Compounds and Antioxidant Capacities of 10 Common Edible Flowers from China

(2014) Lina Xiong et al.   JOURNAL OF FOOD SCIENCE

Quantification, characterization and description of synergy and antagonism in the antioxidant response

(2013) M.A. Prieto et al.   FOOD RESEARCH INTERNATIONAL

Studies on the syntheses, structural characterization, antimicrobial-, and DPPH radical scavenging activity of the cocrystals caffeine:cinnamic acid and caffeine:eosin dihydrate

(2013) G.S. Suresh Kumar et al.   JOURNAL OF MOLECULAR STRUCTURE

Increasing the antioxidant activity of green tea polyphenols in the presence of iron for the reduction of graphene oxide

(2012) O. Akhavan et al.   CARBON

Antioxidant capacities and total polyphenol content of nine commercially available tea juices measured by an in vitro digestion model

(2012) Guan-Lin Chen et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Green tea extract as food antioxidant. Synergism and antagonism with α-tocopherol in vegetable oils and their colloidal systems

(2012) Jie Yin et al.   FOOD CHEMISTRY

Identification and quantification of major phenolic compounds from mango (Mangifera indica, cv. Ataulfo) fruit by HPLC–DAD–MS/MS-ESI and their individual contribution to the antioxidant activity during ripening

(2012) H. Palafox-Carlos et al.   FOOD CHEMISTRY

Antioxidant Interactions between Major Phenolic Compounds Found in ‘Ataulfo’ Mango Pulp: Chlorogenic, Gallic, Protocatechuic and Vanillic Acids

(2012) Hugo Palafox-Carlos et al.   MOLECULES

Phenolic profiling by UPLC–MS/MS and hepatoprotective activity of Cardiospermum halicacabum against CCl4 induced liver injury in Wistar rats

(2012) R. Jeyadevi et al.   Journal of Functional Foods

Phenylethanoid glycosides as major antioxidants in Lippia multiflora herbal infusion and their stability during steam pasteurisation of plant material

(2011) Hanson Arthur et al.   FOOD CHEMISTRY

Comparison of catechins and volatile compounds among different types of tea using high performance liquid chromatograph and gas chromatograph mass spectrometer

(2011) Kunbo Wang et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Identification and LC-MS-MS Determination of Acteoside, the Main Antioxidant Compound of Euphrasia Rostkoviana, Using the Isolated Target Analyte as External Standard

(2011) B. Blazics et al.   JOURNAL OF CHROMATOGRAPHIC SCIENCE

Flavonoid–flavonoid interaction and its effect on their antioxidant activity

(2010) Maria Hidalgo et al.   FOOD CHEMISTRY

Comparison of the antioxidant capacity and the antimicrobial activity of black and green tea

(2010) Martina Bancirova   FOOD RESEARCH INTERNATIONAL

Confirmation of phenolic acids and flavonoids in honeys by UPLC-MS

(2009) Sophie Trautvetter et al.   APIDOLOGIE

Anti-inflammatory phenylpropanoid glycosides from Clerodendron trichotomum leaves

(2009) Kyoung Hee Kim et al.   ARCHIVES OF PHARMACAL RESEARCH

Antioxidant synergism between carotenoids in membranes. Astaxanthin as a radical transfer bridge

(2009) Jun Liang et al.   FOOD CHEMISTRY

Mechanisms of combined action of different chemopreventive dietary compounds

(2008) Theo M. de Kok et al.   EUROPEAN JOURNAL OF NUTRITION

Rapid analysis of phenolic acids in beverages by UPLC–MS/MS

(2008) Jiří Gruz et al.   FOOD CHEMISTRY

DPPH antioxidant assay revisited

(2008) Om P. Sharma et al.   FOOD CHEMISTRY