164 related articles for article (PubMed ID: 22251245)
21. Evaluation of phenolic compounds in commercial fruit juices and fruit drinks.
Mullen W; Marks SC; Crozier A
J Agric Food Chem; 2007 Apr; 55(8):3148-57. PubMed ID: 17362029
[TBL] [Abstract][Full Text] [Related]
22. Polyphenol antioxidants in citrus juices: in vitro and in vivo studies relevant to heart disease.
Vinson JA; Liang X; Proch J; Hontz BA; Dancel J; Sandone N
Adv Exp Med Biol; 2002; 505():113-22. PubMed ID: 12083455
[TBL] [Abstract][Full Text] [Related]
23. Antioxidant capacity changes of 3 cultivar Chinese pomegranate (Punica granatum L.) juices and corresponding wines.
Zhuang H; Du J; Wang Y
J Food Sci; 2011 May; 76(4):C606-11. PubMed ID: 22417342
[TBL] [Abstract][Full Text] [Related]
24. Uric acid but not apple polyphenols is responsible for the rise of plasma antioxidant activity after apple juice consumption in healthy subjects.
Godycki-Cwirko M; Krol M; Krol B; Zwolinska A; Kolodziejczyk K; Kasielski M; Padula G; Grebowski J; Kazmierska P; Miatkowski M; Markowski J; Nowak D
J Am Coll Nutr; 2010 Aug; 29(4):397-406. PubMed ID: 21041815
[TBL] [Abstract][Full Text] [Related]
25. Antioxidant activity evaluation and HPLC-photodiode array/MS polyphenols analysis of pomegranate juice from selected italian cultivars: A comparative study.
Fanali C; Belluomo MG; Cirilli M; Cristofori V; Zecchini M; Cacciola F; Russo M; Muleo R; Dugo L
Electrophoresis; 2016 Jul; 37(13):1947-55. PubMed ID: 26814700
[TBL] [Abstract][Full Text] [Related]
26. [Polyphenols and anthocyanins in fruits, grapes juices and wines, and evaluation of their antioxidant activity].
Briedis V; Povilaityte V; Kazlauskas S; Venskutonis PR
Medicina (Kaunas); 2003; 39 Suppl 2():104-12. PubMed ID: 14617869
[TBL] [Abstract][Full Text] [Related]
27. Assessment of antioxidant activity by using different in vitro methods.
Schlesier K; Harwat M; Böhm V; Bitsch R
Free Radic Res; 2002 Feb; 36(2):177-87. PubMed ID: 11999386
[TBL] [Abstract][Full Text] [Related]
28. Pomegranate juice sugar fraction reduces macrophage oxidative state, whereas white grape juice sugar fraction increases it.
Rozenberg O; Howell A; Aviram M
Atherosclerosis; 2006 Sep; 188(1):68-76. PubMed ID: 16332370
[TBL] [Abstract][Full Text] [Related]
29. Metabolite profiling of jaboticaba (Myrciaria cauliflora) and other dark-colored fruit juices.
Wu SB; Dastmalchi K; Long C; Kennelly EJ
J Agric Food Chem; 2012 Aug; 60(30):7513-25. PubMed ID: 22809264
[TBL] [Abstract][Full Text] [Related]
30. Acute consumption of organic and conventional tropical grape juices (Vitis labrusca L.) increases antioxidants in plasma and erythrocytes, but not glucose and uric acid levels, in healthy individuals.
Toaldo IM; Cruz FA; da Silva EL; Bordignon-Luiz MT
Nutr Res; 2016 Aug; 36(8):808-17. PubMed ID: 27440535
[TBL] [Abstract][Full Text] [Related]
31. Comparison of the total oxyradical scavenging capacity and oxygen radical absorbance capacity antioxidant assays.
Tomer DP; McLeman LD; Ohmine S; Scherer PM; Murray BK; O'Neill KL
J Med Food; 2007 Jun; 10(2):337-44. PubMed ID: 17651071
[TBL] [Abstract][Full Text] [Related]
32. Analysis of phenolic composition of Noble muscadine (Vitis rotundifolia) by HPLC-MS and the relationship to its antioxidant capacity.
You Q; Chen F; Wang X; Sharp JL; You Y
J Food Sci; 2012 Oct; 77(10):C1115-23. PubMed ID: 22924759
[TBL] [Abstract][Full Text] [Related]
33. Inhibition of nonenzymatic protein glycation by pomegranate and other fruit juices.
Dorsey PG; Greenspan P
J Med Food; 2014 Apr; 17(4):447-54. PubMed ID: 24433074
[TBL] [Abstract][Full Text] [Related]
34. Combined use of multiple methodologies for the measurement of total antioxidant capacity in UK commercially available vegetable juices.
Wootton-Beard PC; Ryan L
Plant Foods Hum Nutr; 2012 Jun; 67(2):142-7. PubMed ID: 22538528
[TBL] [Abstract][Full Text] [Related]
35. Phenolic content and antioxidant activities of white and purple juices manufactured with organically- or conventionally-produced grapes.
Dani C; Oliboni LS; Vanderlinde R; Bonatto D; Salvador M; Henriques JA
Food Chem Toxicol; 2007 Dec; 45(12):2574-80. PubMed ID: 17683842
[TBL] [Abstract][Full Text] [Related]
36. Influence of heating on the polyphenolic content and antioxidant activity of grape seed flour.
Ross CF; Hoye C; Fernandez-Plotka VC
J Food Sci; 2011 Aug; 76(6):C884-90. PubMed ID: 22417486
[TBL] [Abstract][Full Text] [Related]
37. Reexamination of the ORAC assay: effect of metal ions.
Nkhili E; Brat P
Anal Bioanal Chem; 2011 May; 400(5):1451-8. PubMed ID: 21512895
[TBL] [Abstract][Full Text] [Related]
38. 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. PubMed ID: 18469246
[TBL] [Abstract][Full Text] [Related]
39. Phytochemical composition and antioxidant stability of fortified yellow passion fruit (Passiflora edulis).
Talcott ST; Percival SS; Pittet-Moore J; Celoria C
J Agric Food Chem; 2003 Feb; 51(4):935-41. PubMed ID: 12568552
[TBL] [Abstract][Full Text] [Related]
40. Comparison of (poly)phenolic compounds and antioxidant properties of pomace extracts from kiwi and grape juice.
Zhu M; Huang Y; Wang Y; Shi T; Zhang L; Chen Y; Xie M
Food Chem; 2019 Jan; 271():425-432. PubMed ID: 30236697
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]