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Food Chem. 2016 Apr 1;196:885-96. doi: 10.1016/j.foodchem.2015.09.072. Epub 2015 Sep 21.

Antioxidant activity of Citrus fruits.

Author information

1
College of Horticulture and Landscape Architecture, Southwest University, Chongqing 400716, China.
2
College of Horticulture and Landscape Architecture, Southwest University, Chongqing 400716, China; Key Laboratory of Horticulture for Southern Mountainous Regions, Ministry of Education, Chongqing 400715, China. Electronic address: zqzhou2013@swu.edu.cn.

Abstract

Citrus is well-known for its nutrition and health-promotion values. This reputation is derived from the studies on the biological functions of phytochemicals in Citrus fruits and their derived products in the past decades. In recent years, the antioxidant activity of Citrus fruits and their roles in the prevention and treatment of various human chronic and degenerative diseases have attracted more and more attention. Citrus fruits are suggested to be a good source of dietary antioxidants. To have a better understanding of the mechanism underlying the antioxidant activity of Citrus fruits, we reviewed a study on the antioxidant activity of the phytochemicals in Citrus fruits, introduced methods for antioxidant activity evaluation, discussed the factors which influence the antioxidant activity of Citrus fruits, and summarized the underlying mechanism of action. Some suggestions for future study were also presented.

KEYWORDS:

Antioxidant activity; Antioxidant mechanism of action; Bioactive compounds; Citrus L.; Evaluate methods

PMID:
26593569
DOI:
10.1016/j.foodchem.2015.09.072
[Indexed for MEDLINE]

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