These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.
163 related articles for article (PubMed ID: 11853501)
1. Interactions between flavonoids and proteins: effect on the total antioxidant capacity. Arts MJ; Haenen GR; Wilms LC; Beetstra SA; Heijnen CG; Voss HP; Bast A J Agric Food Chem; 2002 Feb; 50(5):1184-7. PubMed ID: 11853501 [TBL] [Abstract][Full Text] [Related]
2. Novel total antioxidant capacity index for dietary polyphenols and vitamins C and E, using their cupric ion reducing capability in the presence of neocuproine: CUPRAC method. Apak R; Güçlü K; Ozyürek M; Karademir SE J Agric Food Chem; 2004 Dec; 52(26):7970-81. PubMed ID: 15612784 [TBL] [Abstract][Full Text] [Related]
3. Influence of Bovine Serum Albumin-Flavonoid Interaction on the Antioxidant Activity of Dietary Flavonoids: New Evidence from Electrochemical Quantification. Geng R; Ma L; Liu L; Xie Y Molecules; 2018 Dec; 24(1):. PubMed ID: 30585235 [TBL] [Abstract][Full Text] [Related]
4. The effect of milk alpha-casein on the antioxidant activity of tea polyphenols. Bourassa P; Côté R; Hutchandani S; Samson G; Tajmir-Riahi HA J Photochem Photobiol B; 2013 Nov; 128():43-9. PubMed ID: 24001682 [TBL] [Abstract][Full Text] [Related]
5. Cupric ion reducing antioxidant capacity assay for food antioxidants: vitamins, polyphenolics, and flavonoids in food extracts. Apak R; Güçlü K; Ozyürek M; Bektas Oğlu B; Bener M Methods Mol Biol; 2008; 477():163-93. PubMed ID: 19082947 [TBL] [Abstract][Full Text] [Related]
6. Antioxidant potential of green and black tea determined using the ferric reducing power (FRAP) assay. Langley-Evans SC Int J Food Sci Nutr; 2000 May; 51(3):181-8. PubMed ID: 10945114 [TBL] [Abstract][Full Text] [Related]
7. Cocoa has more phenolic phytochemicals and a higher antioxidant capacity than teas and red wine. Lee KW; Kim YJ; Lee HJ; Lee CY J Agric Food Chem; 2003 Dec; 51(25):7292-5. PubMed ID: 14640573 [TBL] [Abstract][Full Text] [Related]
8. Masking of antioxidant capacity by the interaction of flavonoids with protein. Arts MJ; Haenen GR; Voss HP; Bast A Food Chem Toxicol; 2001 Aug; 39(8):787-91. PubMed ID: 11434985 [TBL] [Abstract][Full Text] [Related]
9. Polyphenols and antioxidant capacity of Bulgarian medicinal plants. Ivanova D; Gerova D; Chervenkov T; Yankova T J Ethnopharmacol; 2005 Jan; 96(1-2):145-50. PubMed ID: 15588663 [TBL] [Abstract][Full Text] [Related]
10. Comparison of antioxidant potency of commonly consumed polyphenol-rich beverages in the United States. Seeram NP; Aviram M; Zhang Y; Henning SM; Feng L; Dreher M; Heber D J Agric Food Chem; 2008 Feb; 56(4):1415-22. PubMed ID: 18220345 [TBL] [Abstract][Full Text] [Related]
11. Comprehensive study on vitamin C equivalent antioxidant capacity (VCEAC) of various polyphenolics in scavenging a free radical and its structural relationship. Kim DO; Lee CY Crit Rev Food Sci Nutr; 2004; 44(4):253-73. PubMed ID: 15462129 [TBL] [Abstract][Full Text] [Related]
12. The cupric ion reducing antioxidant capacity and polyphenolic content of some herbal teas. Apak R; Güçlü K; Ozyürek M; Esin Karademir S; Erçağ E Int J Food Sci Nutr; 2006; 57(5-6):292-304. PubMed ID: 17135020 [TBL] [Abstract][Full Text] [Related]
13. Phytochemical profiles and antioxidant activities of Chinese dark teas obtained by different processing technologies. Lv HP; Zhang Y; Shi J; Lin Z Food Res Int; 2017 Oct; 100(Pt 3):486-493. PubMed ID: 28964372 [TBL] [Abstract][Full Text] [Related]
14. In vivo antioxidant effect of green and black tea in man. Serafini M; Ghiselli A; Ferro-Luzzi A Eur J Clin Nutr; 1996 Jan; 50(1):28-32. PubMed ID: 8617188 [TBL] [Abstract][Full Text] [Related]
15. In vitro digestion of purified β-casein variants A(1), A(2), B, and I: effects on antioxidant and angiotensin-converting enzyme inhibitory capacity. Petrat-Melin B; Andersen P; Rasmussen JT; Poulsen NA; Larsen LB; Young JF J Dairy Sci; 2015 Jan; 98(1):15-26. PubMed ID: 25465543 [TBL] [Abstract][Full Text] [Related]
16. Addition of whole, semiskimmed, and skimmed bovine milk reduces the total antioxidant capacity of black tea. Ryan L; Petit S Nutr Res; 2010 Jan; 30(1):14-20. PubMed ID: 20116655 [TBL] [Abstract][Full Text] [Related]
17. Ilex paraguariensis extracts are potent inhibitors of nitrosative stress: a comparative study with green tea and wines using a protein nitration model and mammalian cell cytotoxicity. Bixby M; Spieler L; Menini T; Gugliucci A Life Sci; 2005 Jun; 77(3):345-58. PubMed ID: 15878361 [TBL] [Abstract][Full Text] [Related]
18. On-line high-performance liquid chromatography analysis of the antioxidant activity of phenolic compounds in green and black tea. Stewart AJ; Mullen W; Crozier A Mol Nutr Food Res; 2005 Jan; 49(1):52-60. PubMed ID: 15602765 [TBL] [Abstract][Full Text] [Related]
19. Pine bark and green tea concentrated extracts: antioxidant activity and comprehensive characterization of bioactive compounds by HPLC-ESI-QTOF-MS. de la Luz Cádiz-Gurrea M; Fernández-Arroyo S; Segura-Carretero A Int J Mol Sci; 2014 Nov; 15(11):20382-402. PubMed ID: 25383680 [TBL] [Abstract][Full Text] [Related]
20. Catechin and caffeine content of green tea dietary supplements and correlation with antioxidant capacity. Seeram NP; Henning SM; Niu Y; Lee R; Scheuller HS; Heber D J Agric Food Chem; 2006 Mar; 54(5):1599-603. PubMed ID: 16506807 [TBL] [Abstract][Full Text] [Related] [Next] [New Search]