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Items: 10

1.

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
2.

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
3.

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
4.

Antioxidant activity of phenolic compounds: from in vitro results to in vivo evidence.

Fernandez-Panchon MS, Villano D, Troncoso AM, Garcia-Parrilla MC.

Crit Rev Food Sci Nutr. 2008 Aug;48(7):649-71. doi: 10.1080/10408390701761845. Review.

PMID:
18663616
5.

Antioxidant effects of tea: evidence from human clinical trials.

Rietveld A, Wiseman S.

J Nutr. 2003 Oct;133(10):3285S-3292S. Review.

6.

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
7.

Antioxidant activity of tea polyphenols in vivo: evidence from animal studies.

Frei B, Higdon JV.

J Nutr. 2003 Oct;133(10):3275S-84S. Review.

8.

Black tea--helpful or harmful? A review of the evidence.

Gardner EJ, Ruxton CH, Leeds AR.

Eur J Clin Nutr. 2007 Jan;61(1):3-18. Review.

PMID:
16855537
9.

In vivo total antioxidant capacity: comparison of different analytical methods.

Prior RL, Cao G.

Free Radic Biol Med. 1999 Dec;27(11-12):1173-81. Review.

PMID:
10641708
10.

In vitro measurements and interpretation of total antioxidant capacity.

Fraga CG, Oteiza PI, Galleano M.

Biochim Biophys Acta. 2014 Feb;1840(2):931-4. doi: 10.1016/j.bbagen.2013.06.030. Review.

PMID:
23830861
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