Journal ArticleDOI
Oxalic acid is available as a natural antioxidant in some systems.
TLDR
Results suggest that oxalic acid is available as a natural antioxidant as well as suppressing in vitro lipid peroxidation in a concentration-dependent manner.About:
This article is published in Biochimica et Biophysica Acta.The article was published on 2002-10-10. It has received 136 citations till now. The article focuses on the topics: Oxalic acid & Ascorbic acid.read more
Citations
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Journal ArticleDOI
Physalis peruviana Linnaeus, the multiple properties of a highly functional fruit: A review
TL;DR: The main objective of this work is to spread the physicochemical and nutritional characteristics of the Physalis peruviana L. fruit and the relation of their physiologically active components with beneficial effects on human health, through scientifically proven information.
Journal ArticleDOI
Effect of oxalic acid on control of postharvest browning of litchi fruit
TL;DR: In this paper, the effect of oxalic acid on pericarp browning of litchi (Litchi chinensis Sonn.) fruit during postharvest storage was investigated.
Journal ArticleDOI
Phenolic compounds, organic acids profiles and antioxidative properties of beefsteak fungus (Fistulina hepatica)
TL;DR: Beefsteak fungus showed a weak protective effect against hypochlorous acid and the phenolic profile revealed to be more constant than the organic acids one and could be more useful for the quality control of the species.
Journal ArticleDOI
Nutrients, phytochemicals and bioactivity of wild Roman chamomile: a comparison between the herb and its preparations.
Rafaela Guimarães,Lillian Barros,Montserrat Dueñas,Ricardo C. Calhelha,Ana Maria Carvalho,Celestino Santos-Buelga,Maria João R. P. Queiroz,Isabel C.F.R. Ferreira +7 more
TL;DR: C. nobile proved to be an equilibrated valuable herb rich in carbohydrates and proteins, and poor in fat, providing tocopherols, carotenoids and essential fatty acids, and phenolic compounds that showed antioxidant and antitumour activities, without hepatotoxicity.
Journal ArticleDOI
Physiological and biochemical responses in peach fruit to oxalic acid treatment during storage at room temperature
TL;DR: In this article, the oxalic acid treatment in peach fruit (Prunus persica L.) cv. "Bayuecui" was studied during storage at room temperature (25°C).
References
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Book ChapterDOI
Microsomal lipid peroxidation.
John A. Buege,Steven D. Aust +1 more
TL;DR: This chapter discusses microsomal lipid peroxidation, a complex process known to occur in both plants and animals that involves the formation and propagation of lipid radicals, the uptake of oxygen, a rearrangement of the double bonds in unsaturated lipids, and the eventual destruction of membrane lipids.
Journal ArticleDOI
High Aluminum Resistance in Buckwheat: I. Al-induced Specific Secretion of Oxalic Acid from Root Tips
TL;DR: In this paper, the characteristics of the external detoxification mechanism, Al-induced secretion of oxalic acid, were investigated, and it was found that oxal acid was secreted in the region 0 to 10 mm from the root tip.
Journal ArticleDOI
Identification of Rice Varieties with High Tolerance or Sensitivity to Lead and Characterization of the Mechanism of Tolerance
TL;DR: The results suggest that compounds such as oxalate secreted from the root may reduce the bio-availability of Pb, and that this may constitute an important Pb tolerance mechanism in the tolerant rice varieties studied here.