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Items: 1 to 20 of 330

1.

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
3.
4.

Antioxidant capacity and polyphenolic components of teas: implications for altering in vivo antioxidant status.

Prior RL, Cao G.

Proc Soc Exp Biol Med. 1999 Apr;220(4):255-61. Review.

PMID:
10202399
5.

Analysis of botanicals and dietary supplements for antioxidant capacity: a review.

Prior RL, Cao G, Prior RL, Cao G.

J AOAC Int. 2000 Jul-Aug;83(4):950-6. Review.

PMID:
10995120
6.

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
7.

The validity and reproducibility of food-frequency questionnaire-based total antioxidant capacity estimates in Swedish women.

Rautiainen S, Serafini M, Morgenstern R, Prior RL, Wolk A.

Am J Clin Nutr. 2008 May;87(5):1247-53.

8.

The antioxidant activity of regularly consumed fruit and vegetables reflects their phenolic and vitamin C composition.

Proteggente AR, Pannala AS, Paganga G, Van Buren L, Wagner E, Wiseman S, Van De Put F, Dacombe C, Rice-Evans CA.

Free Radic Res. 2002 Feb;36(2):217-33.

PMID:
11999391
9.

High-throughput methods to assess lipophilic and hydrophilic antioxidant capacity of food extracts in vitro.

Jimenez-Alvarez D, Giuffrida F, Vanrobaeys F, Golay PA, Cotting C, Lardeau A, Keely BJ.

J Agric Food Chem. 2008 May 28;56(10):3470-7. doi: 10.1021/jf703723s. Epub 2008 Apr 24.

PMID:
18433133
10.

Polyphenols and antioxidant capacity of vegetables under fresh and frozen conditions.

Ninfali P, Bacchiocca M.

J Agric Food Chem. 2003 Apr 9;51(8):2222-6.

PMID:
12670160
11.
12.

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
14.

Antioxidant capacity of vegetables, spices and dressings relevant to nutrition.

Ninfali P, Mea G, Giorgini S, Rocchi M, Bacchiocca M.

Br J Nutr. 2005 Feb;93(2):257-66.

PMID:
15788119
15.

Extending applicability of the oxygen radical absorbance capacity (ORAC-fluorescein) assay.

Dávalos A, Gómez-Cordovés C, Bartolomé B.

J Agric Food Chem. 2004 Jan 14;52(1):48-54.

PMID:
14709012
16.

Assays for hydrophilic and lipophilic antioxidant capacity (oxygen radical absorbance capacity (ORAC(FL))) of plasma and other biological and food samples.

Prior RL, Hoang H, Gu L, Wu X, Bacchiocca M, Howard L, Hampsch-Woodill M, Huang D, Ou B, Jacob R.

J Agric Food Chem. 2003 May 21;51(11):3273-9.

PMID:
12744654
17.

Antioxidant capacity in cranberry is influenced by cultivar and storage temperature.

Wang SY, Stretch AW.

J Agric Food Chem. 2001 Feb;49(2):969-74.

PMID:
11262058
18.

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
19.

Quantitative evaluation of antioxidant components in prunes (Prunus domestica L.).

Kayano S, Yamada NF, Suzuki T, Ikami T, Shioaki K, Kikuzaki H, Mitani T, Nakatani N.

J Agric Food Chem. 2003 Feb 26;51(5):1480-5.

PMID:
12590502
20.

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