Maria Teresa Salles Trevisan

TL;DR: Mangiferin, detected at high concentrations in young leaves, in bark, and in old leaves (Itamaraka = 94 g/kg), shows an exceptionally strong antioxidant capacity.

TL;DR: The data presented in this study indicates that this waste product along with CNSL, both of which contain high contents of anacardic acids, could be better utilized in functional food formulations and may represent a cheap source of cancer chemopreventive agents.

TL;DR: A broad, although not complete, account of the continuously growing knowledge on the antioxidant capacity of whole fruits, seeds and peels, cereals, vegetal oils and aromatic plants is presented, as well as a description of the usual methods for evaluating their antioxidant capacity and examples of agroindustrial processes that could be harnessed for the production of antioxidant supplement food.

TL;DR: Differences in the LDL susceptibilities to lipid peroxidation were studied by measuring the changes of fluorescence intensity and the lowest value of the LDL cholesterol to protein ratio and LDL size, was found in the CAD patients.

TL;DR: In this article, the authors evaluated the antioxidant capacity of essential oils obtained by steam hydrodistillation from five species of the genus Ocimum, namely, ocimum basilicum var. purpurascens, ocilimum tenuiflorum (syn. O. sanctum), ocilum gratissimum, Ocilum, Ocillimum micranthum, and ocilicum, using a high-performance liquid chromatography-based hypoxanthine/xanthine oxidase and DPPH assays.