Antioxidant and prooxidant abilities of foods and beverages (Q43635869)

25 November 2017

title

Antioxidant and prooxidant abilities of foods and beverages (English)

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25 November 2017

Long LH

1

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25 November 2017

Halliwell B

series ordinal

2

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25 November 2017

language of work or name

English

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publication date

1 January 2001

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25 November 2017

published in

Methods in Enzymology

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25 November 2017

volume

335

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25 November 2017

page(s)

181-190

1 reference

https://api.crossref.org/works/10.1016%2FS0076-6879%2801%2935242-4

25 November 2017

1 reference

7 January 2021

Alcohol, ischemic heart disease, and the French paradox

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7 January 2021

Cancer inhibition by green tea.

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7 January 2021

Principal Phenolic Phytochemicals in Selected California Wines and Their Antioxidant Activity in Inhibiting Oxidation of Human Low-Density Lipoproteins

1 reference

https://api.crossref.org/works/10.1016%2FS0076-6879%2801%2935242-4

7 January 2021

The polyphenolic content of fruit and vegetables and their antioxidant activities. What does a serving constitute?

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https://api.crossref.org/works/10.1016%2FS0076-6879%2801%2935242-4

7 January 2021

Structure-antioxidant activity relationships of flavonoids and phenolic acids

1 reference

https://api.crossref.org/works/10.1016%2FS0076-6879%2801%2935242-4

7 January 2021

The Relative Antioxidant Activities of Plant-Derived Polyphenolic Flavonoids

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7 January 2021

Absorption of ferulic acid from low-alcohol beer

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https://api.crossref.org/works/10.1016%2FS0076-6879%2801%2935242-4

7 January 2021

An investigation of the antioxidant activity of black tea using enhanced chemiluminescence

1 reference

https://api.crossref.org/works/10.1016%2FS0076-6879%2801%2935242-4

7 January 2021

Interaction of flavonoids with 1,1-diphenyl-2-picrylhydrazyl free radical, liposomal membranes and soybean lipoxygenase-1.

1 reference

https://api.crossref.org/works/10.1016%2FS0076-6879%2801%2935242-4

7 January 2021

HPLC method for evaluation of the free radical-scavenging activity of foods by using 1,1-diphenyl-2-picrylhydrazyl

1 reference

https://api.crossref.org/works/10.1016%2FS0076-6879%2801%2935242-4

7 January 2021

1,1-diphenyl-2-picrylhydrazyl radical (DPPH) scavenging ability of sake during storage

1 reference

https://api.crossref.org/works/10.1016%2FS0076-6879%2801%2935242-4

7 January 2021

Stoichiometric and kinetic studies on Ginkgo biloba extract and related antioxidants

1 reference

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7 January 2021

Antioxidant activities of carotenes and xanthophylls

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7 January 2021

Pitfalls in a Method for Assessment of Total Antioxidant Capacity

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7 January 2021

Factors influencing the antioxidant activity determined by the ABTS.+ radical cation assay

1 reference

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7 January 2021

Antioxidant activity applying an improved ABTS radical cation decolorization assay

1 reference

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7 January 2021

Total antioxidant potential of resinous exudates from Heliotropium species, and a comparison of the ABTS and DPPH methods

1 reference

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7 January 2021

Sulfite determination: fuchsin method

1 reference

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7 January 2021

Measurement of plasma hydroperoxide concentrations by the ferrous oxidation-xylenol orange assay in conjunction with triphenylphosphine

1 reference

https://api.crossref.org/works/10.1016%2FS0076-6879%2801%2935242-4

7 January 2021

Generation of hydrogen peroxide by "antioxidant" beverages and the effect of milk addition. Is cocoa the best beverage?

1 reference

https://api.crossref.org/works/10.1016%2FS0076-6879%2801%2935242-4

7 January 2021

The antioxidant activities of seasonings used in Asian cooking. Powerful antioxidant activity of dark soy sauce revealed using the ABTS assay

1 reference

https://api.crossref.org/works/10.1016%2FS0076-6879%2801%2935242-4

7 January 2021

Antioxidant activity of phytoestrogenic isoflavones

1 reference

https://api.crossref.org/works/10.1016%2FS0076-6879%2801%2935242-4

7 January 2021

Antioxidant activities of isoflavones and their biological metabolites in a liposomal system

1 reference

https://api.crossref.org/works/10.1016%2FS0076-6879%2801%2935242-4

7 January 2021

Estimation of sulphite in food in France

1 reference

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7 January 2021

Green tea catechins such as (-)-epicatechin and (-)-epigallocatechin accelerate Cu2+-induced low density lipoprotein oxidation in propagation phase

1 reference

https://api.crossref.org/works/10.1016%2FS0076-6879%2801%2935242-4

7 January 2021

Prooxidant role of vitamin E in copper induced lipid peroxidation

1 reference

https://api.crossref.org/works/10.1016%2FS0076-6879%2801%2935242-4

7 January 2021

Antioxidant and Prooxidant Effects of Ascorbic Acid, Dehydroascorbic Acid and Flavonoids on LDL Submitted to Different Degrees of Oxidation

1 reference

https://api.crossref.org/works/10.1016%2FS0076-6879%2801%2935242-4

7 January 2021

In vivo dual effects of vitamin C on paraquat-induced lung damage: dependence on released metals from the damaged tissue

1 reference

https://api.crossref.org/works/10.1016%2FS0076-6879%2801%2935242-4

7 January 2021

Antioxidant and pro-oxidant actions of the plant phenolics quercetin, gossypol and myricetin. Effects on lipid peroxidation, hydroxyl radical generation and bleomycin-dependent damage to DNA

1 reference

https://api.crossref.org/works/10.1016%2FS0076-6879%2801%2935242-4

7 January 2021

Quercetin may act as a cytotoxic prooxidant after its metabolic activation to semiquinone and quinoidal product

1 reference

https://api.crossref.org/works/10.1016%2FS0076-6879%2801%2935242-4

7 January 2021

The production of reactive oxygen species by dietary flavonols

1 reference

https://api.crossref.org/works/10.1016%2FS0076-6879%2801%2935242-4

7 January 2021

Glutathione-dependent generation of reactive oxygen species by the peroxidase-catalyzed redox cycling of flavonoids

1 reference

https://api.crossref.org/works/10.1016%2FS0076-6879%2801%2935242-4

7 January 2021

Oxidation of caffeine and related methylxanthines in ascorbate and polyphenol-driven Fenton-type oxidations

1 reference

https://api.crossref.org/works/10.1016%2FS0076-6879%2801%2935242-4

7 January 2021

The involvement of reactive oxygen species in the direct-acting mutagenicity of wine

1 reference

https://api.crossref.org/works/10.1016%2FS0076-6879%2801%2935242-4

7 January 2021

Contribution of coffee aroma constituents to the mutagenicity of coffee

1 reference

https://api.crossref.org/works/10.1016%2FS0076-6879%2801%2935242-4

7 January 2021

The inhibitory effects of coffee on radical-mediated oxidation and mutagenicity

1 reference

https://api.crossref.org/works/10.1016%2FS0076-6879%2801%2935242-4

7 January 2021

Implication of hydrogen peroxide in the mutagenicity of coffee

1 reference

https://api.crossref.org/works/10.1016%2FS0076-6879%2801%2935242-4

7 January 2021

Hydrogen peroxide and coffee induce G:C->T:A transversions in the lacI gene of catalase-defective Escherichia coli

1 reference

https://api.crossref.org/works/10.1016%2FS0076-6879%2801%2935242-4

7 January 2021

Artifacts in cell culture: rapid generation of hydrogen peroxide on addition of (-)-epigallocatechin, (-)-epigallocatechin gallate, (+)-catechin, and quercetin to commonly used cell culture media

1 reference

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7 January 2021

Establishing the significance and optimal intake of dietary antioxidants: the biomarker concept

1 reference

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7 January 2021

Can oxidative DNA damage be used as a biomarker of cancer risk in humans? Problems, resolutions and preliminary results from nutritional supplementation studies

1 reference

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7 January 2021

Reduction of oxidative DNA-damage in humans by brussels sprouts.

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7 January 2021

Prevention of Oxidative DNA Damage in Rats by Brussels Sprouts

1 reference

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7 January 2021

Tomato consumption modulates oxidative DNA damage in humans

1 reference

https://api.crossref.org/works/10.1016%2FS0076-6879%2801%2935242-4

7 January 2021

Effect of fruit juice intake on urinary quercetin excretion and biomarkers of antioxidative status

1 reference

https://api.crossref.org/works/10.1016%2FS0076-6879%2801%2935242-4

7 January 2021

10.1016/S0076-6879(01)35242-4

Identifiers

DOI

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25 November 2017

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