847 related articles for article (PubMed ID: 15826041)
1. Antioxidant activity of dietary fruits, vegetables, and commercial frozen fruit pulps.
Hassimotto NM; Genovese MI; Lajolo FM
J Agric Food Chem; 2005 Apr; 53(8):2928-35. PubMed ID: 15826041
[TBL] [Abstract][Full Text] [Related]
2. Determination of the total antioxidant activity of fruits and vegetables by a liposome assay.
Roberts WG; Gordon MH
J Agric Food Chem; 2003 Feb; 51(5):1486-93. PubMed ID: 12590503
[TBL] [Abstract][Full Text] [Related]
3. Total antioxidant and ascorbic acid content of fresh fruits and vegetables: implications for dietary planning and food preservation.
Szeto YT; Tomlinson B; Benzie IF
Br J Nutr; 2002 Jan; 87(1):55-9. PubMed ID: 11898770
[TBL] [Abstract][Full Text] [Related]
4. Antioxidant activity of apple peels.
Wolfe K; Wu X; Liu RH
J Agric Food Chem; 2003 Jan; 51(3):609-14. PubMed ID: 12537430
[TBL] [Abstract][Full Text] [Related]
5. Antioxidant activities and anthocyanin content of fresh fruits of common fig (Ficus carica L.).
Solomon A; Golubowicz S; Yablowicz Z; Grossman S; Bergman M; Gottlieb HE; Altman A; Kerem Z; Flaishman MA
J Agric Food Chem; 2006 Oct; 54(20):7717-23. PubMed ID: 17002444
[TBL] [Abstract][Full Text] [Related]
6. Lipid peroxidation and coupled vitamin oxidation in simulated and human gastric fluid inhibited by dietary polyphenols: health implications.
Gorelik S; Lapidot T; Shaham I; Granit R; Ligumsky M; Kohen R; Kanner J
J Agric Food Chem; 2005 May; 53(9):3397-402. PubMed ID: 15853378
[TBL] [Abstract][Full Text] [Related]
7. Evolution of antioxidant capacity during storage of selected fruits and vegetables.
Kevers C; Falkowski M; Tabart J; Defraigne JO; Dommes J; Pincemail J
J Agric Food Chem; 2007 Oct; 55(21):8596-603. PubMed ID: 17880151
[TBL] [Abstract][Full Text] [Related]
8. 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]
9. Which polyphenolic compounds contribute to the total antioxidant activities of apple?
Tsao R; Yang R; Xie S; Sockovie E; Khanizadeh S
J Agric Food Chem; 2005 Jun; 53(12):4989-95. PubMed ID: 15941346
[TBL] [Abstract][Full Text] [Related]
10. Hydrophilic and lipophilic antioxidant activities of guava fruits.
Thaipong K; Boonprakob U; Cisneros-Zevallos L; Byrne DH
Southeast Asian J Trop Med Public Health; 2005; 36 Suppl 4():254-7. PubMed ID: 16438219
[TBL] [Abstract][Full Text] [Related]
11. The association between chromaticity, phenolics, carotenoids, and in vitro antioxidant activity of frozen fruit pulp in Brazil: an application of chemometrics.
Zielinski AA; Ávila S; Ito V; Nogueira A; Wosiacki G; Haminiuk CW
J Food Sci; 2014 Apr; 79(4):C510-6. PubMed ID: 24547813
[TBL] [Abstract][Full Text] [Related]
12. Relationships between different types of fruit and vegetable consumption and serum concentrations of antioxidant vitamins.
Dauchet L; Péneau S; Bertrais S; Vergnaud AC; Estaquio C; Kesse-Guyot E; Czernichow S; Favier A; Faure H; Galan P; Hercberg S
Br J Nutr; 2008 Sep; 100(3):633-41. PubMed ID: 18279554
[TBL] [Abstract][Full Text] [Related]
13. 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. PubMed ID: 11999391
[TBL] [Abstract][Full Text] [Related]
14. Solid foodstuff supplemented with phenolics from grape: antioxidant properties and correlation with phenolic profiles.
Rózek A; Achaerandio I; Almajano MP; Güell C; López F; Ferrando M
J Agric Food Chem; 2007 Jun; 55(13):5147-55. PubMed ID: 17536831
[TBL] [Abstract][Full Text] [Related]
15. Ascorbic acid contents of Pakistani fruits and vegetables.
Iqbal MP; Kazim SF; Mehboobali N
Pak J Pharm Sci; 2006 Oct; 19(4):282-5. PubMed ID: 17105704
[TBL] [Abstract][Full Text] [Related]
16. Flavonoids in vegetable foods commonly consumed in Brazil and estimated ingestion by the Brazilian population.
Arabbi PR; Genovese MI; Lajolo FM
J Agric Food Chem; 2004 Mar; 52(5):1124-31. PubMed ID: 14995109
[TBL] [Abstract][Full Text] [Related]
17. Potential dietary sources of ellagic acid and other antioxidants among fruits consumed in Brazil: jabuticaba (Myrciaria jaboticaba (Vell.) Berg).
Abe LT; Lajolo FM; Genovese MI
J Sci Food Agric; 2012 Jun; 92(8):1679-87. PubMed ID: 22173652
[TBL] [Abstract][Full Text] [Related]
18. Antioxidant protective effect of flavonoids on linoleic acid peroxidation induced by copper(II)/ascorbic acid system.
Beker BY; Bakır T; Sönmezoğlu I; Imer F; Apak R
Chem Phys Lipids; 2011 Nov; 164(8):732-9. PubMed ID: 21925488
[TBL] [Abstract][Full Text] [Related]
19. Effect of ascorbic acid and dehydration on concentrations of total phenolics, antioxidant capacity, anthocyanins, and color in fruits.
Rababah TM; Ereifej KI; Howard L
J Agric Food Chem; 2005 Jun; 53(11):4444-7. PubMed ID: 15913308
[TBL] [Abstract][Full Text] [Related]
20. Antioxidant and micronutrient potential of common fruits available in the Indian subcontinent.
Tarwadi K; Agte V
Int J Food Sci Nutr; 2007 Aug; 58(5):341-9. PubMed ID: 17558726
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]