Journal ArticleDOI
Antioxidant properties of phenolic compounds
Reads0
Chats0
TLDR
It is now possible to establish the antioxidant activities of plant-derived flavonoids in the aqueous and lipophilic phases, and to assess the extent to which the total antioxidant potentials of wine and tea can be accounted for by the activities of individual polyphenols.About:
This article is published in Trends in Plant Science.The article was published on 1997-04-01. It has received 4076 citations till now. The article focuses on the topics: Antioxidant & Wine.read more
Citations
More filters
Journal ArticleDOI
Antioxidants, Oxidative Damage and Oxygen Deprivation Stress: a Review
TL;DR: Factors which possibly affect the effectiveness of antioxidant protection under oxygen deprivation as well as under other environmental stresses are presented.
Journal ArticleDOI
Plant phenolics: extraction, analysis and their antioxidant and anticancer properties.
Jin Dai,Russell J. Mumper +1 more
TL;DR: The anticancer effects of phenolics in-vitro and in- vivo animal models are viewed, including recent human intervention studies, and possible mechanisms of action involving antioxidant and pro-oxidant activity as well as interference with cellular functions are discussed.
Book ChapterDOI
Ferric reducing/antioxidant power assay: direct measure of total antioxidant activity of biological fluids and modified version for simultaneous measurement of total antioxidant power and ascorbic acid concentration
Iris F.F. Benzie,J. J. Strain +1 more
TL;DR: The ferric reducing/antioxidant power (FRAP) assay is a recently developed, direct test of “total antioxidant power” that facilitates experimental and clinical studies investigating the relationship among antioxidant status, dietary habits, and risk of disease.
Journal ArticleDOI
Biological effects of resveratrol.
TL;DR: Resveratrol has been shown to modulate the metabolism of lipids, and to inhibit the oxidation of low-density lipoproteins and the aggregation of platelets, and may play a role in the prevention of human cardiovascular diseases.
Journal ArticleDOI
Tea catechins and polyphenols: health effects, metabolism, and antioxidant functions.
Jane V. Higdon,Balz Frei +1 more
TL;DR: The effects of tea and green tea catechins on biomarker of oxidative stress, especially oxidative DNA damage, appear very promising in animal models, but data on biomarkers of in vivo oxidative stress in humans are limited.
References
More filters
Journal ArticleDOI
Structure-antioxidant activity relationships of flavonoids and phenolic acids
TL;DR: The factors underlying the influence of the different classes of polyphenols in enhancing their resistance to oxidation are discussed and support the contention that the partition coefficients of the flavonoids as well as their rates of reaction with the relevant radicals define the antioxidant activities in the lipophilic phase.
Journal ArticleDOI
Dietary antioxidant flavonoids and risk of coronary heart disease: the Zutphen Elderly Study.
TL;DR: Flavonoids in regularly consumed foods may reduce the risk of death from coronary heart disease in elderly men and showed an inverse relation with incidence of myocardial infarction.
Journal ArticleDOI
Wine, alcohol, platelets, and the French paradox for coronary heart disease
Serge Renaud,M de Lorgeril +1 more
TL;DR: Data from Caerphilly, Wales, show that platelet aggregation, which is related to CHD, is inhibited significantly by alcohol at levels of intake associated with reduced risk of CHD.
Journal ArticleDOI
The role of lipid peroxidation and antioxidants in oxidative modification of LDL.
TL;DR: A comprehensive survey on the compositional properties of LDL relevant for its susceptibility to oxidation, on the mechanism and kinetics of LDL oxidation, and on the chemical and physico-chemical properties of HDL oxidized by exposure to copper ions is provided.
Journal ArticleDOI
The relative antioxidant activities of plant-derived polyphenolic flavonoids
TL;DR: The relative antioxidant activities, against radicals generated in the aqueous phase, of a range of plant-derived polyphenolic flavonoids, constituents of fruit, vegetables, tea and wine, have been assessed and compounds such as quercetin and cyanidin have antioxidant potentials four times that of Trolox, the vitamin E analogue.