Dietary Antioxidants and Chronic Diseases by Małgorzata Elżbieta Zujko, Anna Maria Witkowska

“…Antioxidants…”
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Nutrigenomics of Natural Antioxidants in Broilers by Ioanna Kouvedaki, Athanasios C. Pappas, Peter F. Surai, Evangelos Zoidis

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Heterocyclic antioxidants in nature: Coumarins by J. Matos, M, Vazquez-Rodriguez, S, Fonseca, A, Uriarte, E, Santana, L, Borges, F

“…Among other characteristics, several coumarin derivatives proved to have an interesting antioxidant profile. In the current review, an overview of the role of natural coumarins as important antioxidants is presented and discussed. …”

A systematic screening of total antioxidants in dietary plants by Halvorsen, Bente L

Subjects: “…Antioxidants…”

Antioxidants in Food: The Significance of Characterisation, Identification, Chemical and Biological Assays in Determining the Role of Antioxidants in Food by Barry J. Parsons

“…There is a vast research literature on the antioxidant activity in food. [...]…”
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Antioxidants versus Food Antioxidant Additives and Food Preservatives by Rafael Franco, Gemma Navarro, Eva Martínez-Pinilla

“…Antioxidants…”
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Recent Developments in Effective Antioxidants: The Structure and Antioxidant Properties by Monika Parcheta, Renata Świsłocka, Sylwia Orzechowska, Monika Akimowicz, Renata Choińska, Włodzimierz Lewandowski

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Oxidant-antioxidant balance in asthma and the potential of antioxidant therapies by A. Di Stefano, I. Gnemmi, C. Vicari, B. Balbi

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Antioxidant capacity and antioxidants of strawberry, blackberry, and raspberry leaves by Lucie Buřičová, Mirjana Andjelkovic, Anna Čermáková, Zuzana Réblová, Ondřej Jurček, Erkki Kolehmainen, Roland Verhé, František Kvasnička

“…The antioxidant capacity of leaves infusions (determined by DPPH method) was lower than those of red wines and tea infusions, but comparable to the antioxidant capacities of white wines and fruit beverages.…”
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To Be or Not to Be… An Antioxidant? That Is the Question by José M. Palma, Isabel Seiquer

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Determination Of Synthetic Phenolic Antioxidants In Food Items Using Hplc And Total Antioxidants Using Fia Approaches by Yong, Yek Sing

“…Synthetic phenolic antioxidants (SPAs) are food additives that are added to food to extend their shelf life. …”
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Secondary structures and their effects on antioxidant capacity of antioxidant peptides in yogurt by HaiNa Yuan, JianMin Lv, JinYan Gong, GongNian Xiao, RuiYu Zhu, Ling Li, JiangNan Qiu

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Metabolic Pathway of Natural Antioxidants, Antioxidant Enzymes and ROS Providence by Bernhard Huchzermeyer, Ekta Menghani, Pooja Khardia, Ayushi Shilu

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Food antioxidants : technological, toxicological, and health / by Madhavi, D. L., Deshpande, S. S., Salunkhe, D. K.

Subjects: “…Antioxidants…”

Oxidation and antioxidants in organic chemistry and biology / by 214155 Denisov, Evgenii Timofeevich, Afanas'ev, Igor B., 1935-

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Aging : oxidative stress and dietary antioxidants / by Preedy, Victor R., editor

Antioxidants in Poultry Nutrition and Reproduction: An Update by Peter F. Surai

“…Antioxidants…”
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Anthocyanins: From the Field to the Antioxidants in the Body by Vidmantas Bendokas, Vidmantas Stanys, Ingrida Mažeikienė, Sonata Trumbeckaite, Rasa Baniene, Julius Liobikas

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INDUCTIVE SUBSTANCES IN FABACEAE: PHYTOALEXINS OR ANTIOXIDANTS? by Ana Margareth Manhães Seabra Dan, Maria Auxiliadora Coelho Kaplan

“…ABSTRACT Comparison of the structure of inductive and constitutive isoflavonoids of Fabaceae reveal a stronger trend towards the biosynthesis of compounds endowed with more potent antioxidant properties to characterize the former metabolic category. …”
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Oxidative stress and antioxidants in the trabecular meshwork by Mingxuan Wang, Yajuan Zheng

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