Journal ArticleDOI
Flavonoid–flavonoid interaction and its effect on their antioxidant activity
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TLDR
In this article, the effect of flavonoid interactions on their antioxidant power was evaluated by two different in vitro tests: DPPH radical scavenging activity and ferric reducing antioxidant power (FRAP).About:
This article is published in Food Chemistry.The article was published on 2010-08-01. It has received 309 citations till now. The article focuses on the topics: Myricetin & Kaempferol.read more
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Bioactive flavonoids in medicinal plants: Structure, activity and biological fate.
TL;DR: A review of relationships between structure, activity, and pharmacokinetics of bioactive flavonoids is presented in this article, which attempts to bring some order into relationship between structure and activity.
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Antioxidant Activity/Capacity Measurement. 1. Classification, Physicochemical Principles, Mechanisms, and Electron Transfer (ET)-Based Assays.
TL;DR: This review presents and classify the widely used analytical approaches for evaluating antioxidant capacity/activity and critically evaluates ET-based methods for analytical, food chemical, biomedical/clinical, and environmental scientific communities so that they can effectively use these assays in the correct places to meet their needs.
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Antioxidant activity of Citrus fruits
TL;DR: A study on the antioxidant activity of the phytochemicals in Citrus fruits was reviewed, methods for antioxidant activity evaluation were introduced, the factors which influence the antioxidants activity of Citrus fruit were discussed, and the underlying mechanism of action was summarized.
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Influence of extraction solvents on the recovery of antioxidant phenolic compounds from brewer’s spent grains
TL;DR: In this article, the authors evaluated the efficacy of different solvents (methanol, ethanol, acetone, hexane, ethyl acetate, water, methanol:water mixtures, ethanol: water mixtures) for extracting antioxidant phenolic compounds from brewer's spent grains (BSGs).
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Flavonoids as Potent Scavengers of Hydroxyl Radicals.
Jakub Treml,Karel Šmejkal +1 more
TL;DR: Flavonoids, as natural plant antioxidants and essential component of the human diet, are reviewed as compounds interacting with the production of hydroxyl radicals and the structure of the flavonoids is discussed.
References
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Use of a Free Radical Method to Evaluate Antioxidant Activity
TL;DR: The antiradical properties of various antioxidants were determined using the free radical 2,2-Diphenyl-1-picrylhydrazyl (DPPH*) in its radical form as discussed by the authors.
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The ferric reducing ability of plasma (FRAP) as a measure of 'antioxidant power' : the FRAP assay
TL;DR: The FRAP assay offers a putative index of antioxidant, or reducing, potential of biological fluids within the technological reach of every laboratory and researcher interested in oxidative stress and its effects.
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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.
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Antioxidant and prooxidant behavior of flavonoids: structure-activity relationships.
TL;DR: The antioxidant and prooxidant behavior of flavonoids and the related activity-structure relationships were investigated in this study using the oxygen radical absorbance capacity assay.
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Oxygen Radical Absorbing Capacity of Anthocyanins
TL;DR: Using automated oxygen radical absorbance capacity (ORAC) assay developed in this paper, the authors determined the antioxidant capacity of 14 anthocyanins including the aglycons delphinidin, cyanindin, pelargonin, malvidin, peonidin and their derivatives with different sugar linkages.