Antioxidant properties of resveratrol: A structure–activity insight
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Cites background from "Antioxidant properties of resveratr..."
...Hence, there is a growing interest in natural and safer antioxidants for food applications, and a growing trend in consumer preferences towards natural antioxidants, all of which have given impetus to the attempts to explore natural sources of antioxidants (Gülçin 2006b, 2007, 2010)....
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...…2007b, 2008b), food constituents (Gülçin et al. 2006c, d, 2011c; Ak and Gülçin 2008), plant extracts (Elmastas et al. 2006b; Büyükokuroglu and Gülçin 2009; Serbetçi Tohma and Gülçin 2010) and the other samples such as synthesized compounds (Talaz et al. 2009; Balaydın et al. 2010)....
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...It was reported that food constituent has a marked capacity for iron binding, suggesting that its main action as a peroxidation inhibitor may be related to its iron-binding capacity (Ak and Gülçin 2008; Gülçin 2010)....
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...Therefore, it is considered an easy and useful spectrophotometric method with regard to screening/measuring the radical scavenging capacity of pure compounds (Gülçin et al. 2004d, 2007b, 2008b), food constituents (Gülçin et al. 2006c, d, 2011c; Ak and Gülçin 2008), plant extracts (Elmastas et al. 2006b; Büyükokuroglu and Gülçin 2009; Serbetçi Tohma and Gülçin 2010) and the other samples such as synthesized compounds (Talaz et al. 2009; Balaydın et al. 2010)....
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...ROS are continuously produced during normal physiological events and can easily initiate the peroxidation of membrane lipids, leading to the accumulation of lipid peroxides (Elmastaş et al. 2006; Gülçin 2010)....
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