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Journal Abstract Search

262 related items for PubMed ID: 23957402

  • 41. Evaluation of different extraction methods from pomegranate whole fruit or peels and the antioxidant and antiproliferative activity of the polyphenolic fraction.
    Masci A, Coccia A, Lendaro E, Mosca L, Paolicelli P, Cesa S.
    Food Chem; 2016 Jul 01; 202():59-69. PubMed ID: 26920266
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  • 45. Activity and contents of polyphenolic antioxidants in the whole fruit, flesh and peel of three apple cultivars.
    Vieira FG, Borges Gda S, Copetti C, Gonzaga LV, Nunes Eda C, Fett R.
    Arch Latinoam Nutr; 2009 Mar 01; 59(1):101-6. PubMed ID: 19480352
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  • 46. Evaluation of antioxidant activity and preventing DNA damage effect of pomegranate extracts by chemiluminescence method.
    Guo S, Deng Q, Xiao J, Xie B, Sun Z.
    J Agric Food Chem; 2007 Apr 18; 55(8):3134-40. PubMed ID: 17381116
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  • 49. Antioxidant activity, polyphenol content, and related compounds in different fruit juices and homogenates prepared from 29 different pomegranate accessions.
    Tzulker R, Glazer I, Bar-Ilan I, Holland D, Aviram M, Amir R.
    J Agric Food Chem; 2007 Nov 14; 55(23):9559-70. PubMed ID: 17914875
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  • 52. Punica granatum (pomegranate) flower extract possesses potent antioxidant activity and abrogates Fe-NTA induced hepatotoxicity in mice.
    Kaur G, Jabbar Z, Athar M, Alam MS.
    Food Chem Toxicol; 2006 Jul 14; 44(7):984-93. PubMed ID: 16426722
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  • 53. Wine Polyphenol Content and Its Influence on Wine Quality and Properties: A Review.
    Gutiérrez-Escobar R, Aliaño-González MJ, Cantos-Villar E.
    Molecules; 2021 Jan 30; 26(3):. PubMed ID: 33573150
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  • 55. 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 30; 188(1):68-76. PubMed ID: 16332370
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  • 57. Comparison of chemical composition and antioxidant capacity of commercially available blueberry and blackberry wines in Illinois.
    Johnson MH, Gonzalez de Mejia E.
    J Food Sci; 2012 Jan 30; 77(1):C141-8. PubMed ID: 22182198
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  • 58. Determination of the major phenolic compounds in pomegranate juices by HPLC−DAD−ESI-MS.
    Gómez-Caravaca AM, Verardo V, Toselli M, Segura-Carretero A, Fernández-Gutiérrez A, Caboni MF.
    J Agric Food Chem; 2013 Jun 05; 61(22):5328-37. PubMed ID: 23656584
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  • 59. Approaches to understanding the contribution of anthocyanins to the antioxidant capacity of pasteurized pomegranate juices.
    Vegara S, Mena P, Martí N, Saura D, Valero M.
    Food Chem; 2013 Dec 01; 141(3):1630-6. PubMed ID: 23870870
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  • 60. Hyperoside and anthocyanin content of ten different pomegranate cultivars.
    Khanavi M, Moghaddam G, Oveisi MR, Sadeghi N, Jannat B, Rostami M, Saadat MA, Hajimahmoodi M.
    Pak J Biol Sci; 2013 Jul 01; 16(13):636-41. PubMed ID: 24505987
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