542 related articles for article (PubMed ID: 23368987)
1. Characterization of phenolic compounds, carotenoids, vitamins and antioxidant activities of selected Malaysian wild edible plants.
Wong JY; Matanjun P; Ooi YB; Chia KF
Int J Food Sci Nutr; 2013 Aug; 64(5):621-31. PubMed ID: 23368987
[TBL] [Abstract][Full Text] [Related]
2. Nutritional values and bioactive components of under-utilised vegetables consumed by indigenous people in Malaysia.
Abdul Wahab N; Ahdan R; Ahmad Aufa Z; Kong KW; Johar MH; Shariff Mohd Z; Ismail A
J Sci Food Agric; 2015 Oct; 95(13):2704-11. PubMed ID: 25410129
[TBL] [Abstract][Full Text] [Related]
3. RP-HPLC analysis of the phenolic compounds of plant extracts. investigation of their antioxidant capacity and antimicrobial activity.
Proestos C; Chorianopoulos N; Nychas GJ; Komaitis M
J Agric Food Chem; 2005 Feb; 53(4):1190-5. PubMed ID: 15713039
[TBL] [Abstract][Full Text] [Related]
4. Total phenolic compounds, flavonoids, and radical scavenging activity of 21 selected tropical plants.
Mustafa RA; Abdul Hamid A; Mohamed S; Bakar FA
J Food Sci; 2010; 75(1):C28-35. PubMed ID: 20492146
[TBL] [Abstract][Full Text] [Related]
5. Effect of the main dietary antioxidants (carotenoids, gamma-tocopherol, polyphenols, and vitamin C) on alpha-tocopherol absorption.
Reboul E; Thap S; Perrot E; Amiot MJ; Lairon D; Borel P
Eur J Clin Nutr; 2007 Oct; 61(10):1167-73. PubMed ID: 17268411
[TBL] [Abstract][Full Text] [Related]
6. Antioxidant activity and chemical difference in fruit of different Actinidia sp.
Latocha P; Krupa T; Wołosiak R; Worobiej E; Wilczak J
Int J Food Sci Nutr; 2010 Jun; 61(4):381-94. PubMed ID: 20113214
[TBL] [Abstract][Full Text] [Related]
7. Tea prepared from Anastatica hirerochuntica seeds contains a diversity of antioxidant flavonoids, chlorogenic acids and phenolic compounds.
AlGamdi N; Mullen W; Crozier A
Phytochemistry; 2011 Feb; 72(2-3):248-54. PubMed ID: 21176927
[TBL] [Abstract][Full Text] [Related]
8. A profile of bioactive compounds of Rumex vesicarius L.
El-Hawary SA; Sokkar NM; Ali ZY; Yehia MM
J Food Sci; 2011 Oct; 76(8):C1195-202. PubMed ID: 22417584
[TBL] [Abstract][Full Text] [Related]
9. An appraisal of eighteen commonly consumed edible plants as functional food based on their antioxidant and starch hydrolase inhibitory activities.
Lee YH; Choo C; Watawana MI; Jayawardena N; Waisundara VY
J Sci Food Agric; 2015 Nov; 95(14):2956-64. PubMed ID: 25491037
[TBL] [Abstract][Full Text] [Related]
10. Solanum diploconos fruits: profile of bioactive compounds and in vitro antioxidant capacity of different parts of the fruit.
Ribeiro AB; Chisté RC; Lima JL; Fernandes E
Food Funct; 2016 May; 7(5):2249-57. PubMed ID: 27142444
[TBL] [Abstract][Full Text] [Related]
11. Chemical composition of the edible flowers, pansy (Viola wittrockiana) and snapdragon (Antirrhinum majus) as new sources of bioactive compounds.
González-Barrio R; Periago MJ; Luna-Recio C; Garcia-Alonso FJ; Navarro-González I
Food Chem; 2018 Jun; 252():373-380. PubMed ID: 29478556
[TBL] [Abstract][Full Text] [Related]
12. Phenolic composition and antioxidant activities of 11 celery cultivars.
Yao Y; Sang W; Zhou M; Ren G
J Food Sci; 2010; 75(1):C9-13. PubMed ID: 20492156
[TBL] [Abstract][Full Text] [Related]
13. Differential effect of dietary antioxidant classes (carotenoids, polyphenols, vitamins C and E) on lutein absorption.
Reboul E; Thap S; Tourniaire F; André M; Juhel C; Morange S; Amiot MJ; Lairon D; Borel P
Br J Nutr; 2007 Mar; 97(3):440-6. PubMed ID: 17313704
[TBL] [Abstract][Full Text] [Related]
14. Impact of phenolic compounds and vitamins C and E on antioxidant activity of sea buckthorn (Hippophaë rhamnoides L.) berries and leaves of diverse ripening times.
Sytařová I; Orsavová J; Snopek L; Mlček J; Byczyński Ł; Mišurcová L
Food Chem; 2020 Apr; 310():125784. PubMed ID: 31816534
[TBL] [Abstract][Full Text] [Related]
15. Phenolic acid composition and antioxidant properties of Malaysian honeys.
Khalil MI; Alam N; Moniruzzaman M; Sulaiman SA; Gan SH
J Food Sci; 2011 Aug; 76(6):C921-8. PubMed ID: 22417491
[TBL] [Abstract][Full Text] [Related]
16. Characterization and quantitation of antioxidant constituents of sweet pepper (Capsicum annuum L.).
Marín A; Ferreres F; Tomás-Barberán FA; Gil MI
J Agric Food Chem; 2004 Jun; 52(12):3861-9. PubMed ID: 15186108
[TBL] [Abstract][Full Text] [Related]
17. 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]
18. Liquid chromatograpic-mass spectrometric analysis of phenolics and free radical scavenging activity of rosemary extract from different raw material.
Almela L; Sánchez-Muñoz B; Fernández-López JA; Roca MJ; Rabe V
J Chromatogr A; 2006 Jul; 1120(1-2):221-9. PubMed ID: 16563403
[TBL] [Abstract][Full Text] [Related]
19. Profile of phenolic compounds and carotenoids of Arrabidaea chica leaves and the in vitro singlet oxygen quenching capacity of their hydrophilic extract.
Campos de Siqueira F; Teixeira Costa Leitão DDS; Zerlotti Mercadante A; Campos Chisté R; Santos Lopes A
Food Res Int; 2019 Dec; 126():108597. PubMed ID: 31732026
[TBL] [Abstract][Full Text] [Related]
20. Tetracarpidium conophorum (Mull.Arg) Hutch & Dalziel inhibits FeSO4-induced lipid peroxidation in rat's genitals.
Akomolafe SF; Oboh G; Akindahunsi AA; Afolayan AJ
BMC Complement Altern Med; 2015 Mar; 15():57. PubMed ID: 25880567
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]