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Items: 1 to 20 of 258

2.

Buckwheat honey increases serum antioxidant capacity in humans.

Gheldof N, Wang XH, Engeseth NJ.

J Agric Food Chem. 2003 Feb 26;51(5):1500-5.

PMID:
12590505
3.

Identification and quantification of antioxidant components of honeys from various floral sources.

Gheldof N, Wang XH, Engeseth NJ.

J Agric Food Chem. 2002 Oct 9;50(21):5870-7.

PMID:
12358452
4.

Selection and use of honey as an antioxidant in a French salad dressing system.

Rasmussen CN, Wang XH, Leung S, Andrae-Nightingale LM, Schmidt SJ, Engeseth NJ.

J Agric Food Chem. 2008 Sep 24;56(18):8650-7. doi: 10.1021/jf800635d. Epub 2008 Aug 30.

PMID:
18759448
6.

Lipophilic and hydrophilic antioxidant capacities of common foods in the United States.

Wu X, Beecher GR, Holden JM, Haytowitz DB, Gebhardt SE, Prior RL.

J Agric Food Chem. 2004 Jun 16;52(12):4026-37.

PMID:
15186133
7.

The chemistry behind antioxidant capacity assays.

Huang D, Ou B, Prior RL.

J Agric Food Chem. 2005 Mar 23;53(6):1841-56. Review.

PMID:
15769103
9.

Antioxidant properties of wheat as affected by pearling.

Liyana-Pathirana C, Dexter J, Shahidi F.

J Agric Food Chem. 2006 Aug 23;54(17):6177-84.

PMID:
16910705
10.

Antioxidant capacity of oat (Avena sativa L.) extracts. 1. Inhibition of low-density lipoprotein oxidation and oxygen radical absorbance capacity.

Handelman GJ, Cao G, Walter MF, Nightingale ZD, Paul GL, Prior RL, Blumberg JB.

J Agric Food Chem. 1999 Dec;47(12):4888-93.

PMID:
10606548
11.
12.

Antioxidant characterization of native monofloral Cuban honeys.

Alvarez-Suarez JM, González-Paramás AM, Santos-Buelga C, Battino M.

J Agric Food Chem. 2010 Sep 8;58(17):9817-24. doi: 10.1021/jf1018164.

PMID:
20701246
13.

Antioxidant capacity of different broccoli (Brassica oleracea) genotypes using the oxygen radical absorbance capacity (ORAC) assay.

Kurilich AC, Jeffery EH, Juvik JA, Wallig MA, Klein BP.

J Agric Food Chem. 2002 Aug 28;50(18):5053-7.

PMID:
12188607
14.

Antioxidant and antimicrobial capacity of several monofloral Cuban honeys and their correlation with color, polyphenol content and other chemical compounds.

Alvarez-Suarez JM, Tulipani S, Díaz D, Estevez Y, Romandini S, Giampieri F, Damiani E, Astolfi P, Bompadre S, Battino M.

Food Chem Toxicol. 2010 Aug-Sep;48(8-9):2490-9. doi: 10.1016/j.fct.2010.06.021. Epub 2010 Jun 15.

PMID:
20558231
15.

Comparative study of antioxidant properties and total phenolic content of 30 plant extracts of industrial interest using DPPH, ABTS, FRAP, SOD, and ORAC assays.

Dudonné S, Vitrac X, Coutière P, Woillez M, Mérillon JM.

J Agric Food Chem. 2009 Mar 11;57(5):1768-74. doi: 10.1021/jf803011r.

PMID:
19199445
16.

Correlation analyses of phytochemical composition, chemical, and cellular measures of antioxidant activity of broccoli (Brassica oleracea L. Var. italica).

Eberhardt MV, Kobira K, Keck AS, Juvik JA, Jeffery EH.

J Agric Food Chem. 2005 Sep 21;53(19):7421-31.

PMID:
16159168
17.

Standardized methods for the determination of antioxidant capacity and phenolics in foods and dietary supplements.

Prior RL, Wu X, Schaich K.

J Agric Food Chem. 2005 May 18;53(10):4290-302. Review.

PMID:
15884874
18.

Honey as a protective agent against lipid oxidation in ground turkey.

McKibben J, Engeseth NJ.

J Agric Food Chem. 2002 Jan 30;50(3):592-5.

PMID:
11804534
20.

Antioxidant capacity and phenolic content in leaf extracts of tree spinach (Cnidoscolus spp.).

Kuti JO, Konuru HB.

J Agric Food Chem. 2004 Jan 14;52(1):117-21.

PMID:
14709023

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