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Boxin Ou
Researcher at United States Department of Agriculture
Publications - 40
Citations - 15255
Boxin Ou is an academic researcher from United States Department of Agriculture. The author has contributed to research in topics: Oxygen radical absorbance capacity & Antioxidant. The author has an hindex of 27, co-authored 40 publications receiving 13924 citations. Previous affiliations of Boxin Ou include University of Arkansas for Medical Sciences & Kraft Foods.
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Journal ArticleDOI
Development and validation of oxygen radical absorbance capacity assay for lipophilic antioxidants using randomly methylated beta-cyclodextrin as the solubility enhancer.
TL;DR: The structural information of oxidized alpha-tocopherol obtained by liquid chromatography/mass spectrometry reveals that the mechanism for the reaction between the vitamin E and the peroxyl radical follows the hydrogen atom transfer mechanism, which is in agreement with the notion that vitamin E is the chain-breaking antioxidant.
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Phytochemical and nutrient composition of the freeze-dried amazonian palm berry, Euterpe oleraceae mart. (acai).
Alexander G. Schauss,Xianli Wu,Ronald L. Prior,Boxin Ou,Dinesh Patel,Dejian Huang,James P Kababick +6 more
TL;DR: In this study, a standardized freeze-dried acai fruit pulp/skin powder was used for all analyses and tests and anthocyanins, proanthocyanidins, and other flavonoids were found to be the major phytochemicals.
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Antioxidant Capacity and Other Bioactivities of the Freeze-Dried Amazonian Palm Berry, Euterpe oleraceae Mart. (Acai)
Alexander G. Schauss,Xianli Wu,Ronald L. Prior,Boxin Ou,Dejian Huang,John Owens,Amit Agarwal,Gitte S. Jensen,and Aaron N. Hart,Edward Shanbrom +9 more
TL;DR: An assay measuring inhibition of reactive oxygen species (ROS) formation in freshly purified human neutrophils showed that antioxidants in acai are able to enter human cells in a fully functional form and to perform an oxygen quenching function at very low doses.
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Novel fluorometric assay for hydroxyl radical prevention capacity using fluorescein as the probe.
Boxin Ou,Maureen Hampsch-Woodill,Judith A. Flanagan,Elizabeth K Deemer,Ronald L. Prior,Dejian Huang +5 more
TL;DR: A novel fluorometric method has been developed to evaluate hydroxyl radical prevention capacity using fluorescein (FL) as the probe, and a wide range of phenolic antioxidants is analyzed, mainly due to the metal-chelating capability of the compounds.
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Procyanidin and catechin contents and antioxidant capacity of cocoa and chocolate products.
TL;DR: Alkalizing dramatically decreased both the procyanidin content and antioxidant capacity, although not to the same extent, suggesting that PCs are the dominant antioxidants in cocoa and chocolates.