Journal ArticleDOI
Polyhydroxy flavonoid antioxidants for edible oils. structural criteria for activity
TLDR
In this paper, the antioxidant properties of polyhydroxy flavonoids and related compounds have been evaluated and the results have been correlated with the structures of the compounds concerned, which have been shown to function mainly as primary antioxidants.About:
This article is published in Food Chemistry.The article was published on 1983-01-01. It has received 130 citations till now. The article focuses on the topics: Flavones.read more
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The Effects of Plant Flavonoids on Mammalian Cells:Implications for Inflammation, Heart Disease, and Cancer
TL;DR: Western medicine has not yet used flavonoids therapeutically, even though their safety record is exceptional, and suggestions are made where such possibilities may be worth pursuing.
Journal ArticleDOI
Antioxidant properties of phenolic compounds
TL;DR: 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.
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.
Journal ArticleDOI
Natural antioxidants from residual sources.
Andrés Moure,José Manuel Cruz,Daniel Franco,J.Manuel Domı́nguez,Jorge Sineiro,Herminia Domínguez,María José Núñez,J.Carlos Parajó +7 more
TL;DR: In this paper, the authors focus on the extraction of polyphenols from agricultural and industrial wastes, and summarize available data on the factors affecting their antioxidant activity and stability, and, in some cases, the reported major active compounds identified.
Book
Phenolics in food and nutraceuticals
Fereidoon Shahidi,Marian Naczk +1 more
TL;DR: Phenolics in Food and Nutraceuticals as mentioned in this paper is the first single-source compendium of essential information concerning food phenolics, which reports the classification and nomenclature of phenolics and their occurrence in food and nutraceuticals.
References
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Flavonols and flavones in food plants: a review†
TL;DR: The qualitative and quantitative occurrence of flavonols and flavones, particularly in fruit and vegetables, are considered in this paper, where the authors present a review of the qualitative, quantitative and qualitative occurrence of these compounds.
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The Relation of Structure to Antioxidant Activity of Quercetin and Some of Its Derivatives I. Primary Activity
TL;DR: The primary antioxidant activity of quercetin and some of its derivatives was studied in the 36-70°C range in dry systems, using two fatty-ester substrates, respectively with linoleate and linolenate, as the main constituent undergoing oxidation.
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Synergism between phospholipids and naturallyoccurring antioxidants in leaf lipids
TL;DR: Based on oxygen absorption induction periods, the phospholipids, phosphatidylcholine and phosph atidylethanolamine have been shown to exert a deleterious effect on the stability of lard but when used in combination with the naturally-occurring antioxidants, α-tocopherol and/or quercetin, a very substantial improvement in oxidative stability can be observed.
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The Relation of Structure to Antioxidant Activity of Quercetin and Some of Its Derivatives II. Secondary (Metal-Complexing) Activity
TL;DR: The secondary metal-complexing activity of quercetin and some of its derivatives was studied with the conventional Warburg technique in an ascorbic acid system catalyzed with cupric ions as discussed by the authors.
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Naturally-occurring antioxidants in leaf lipids
TL;DR: A series of phenolic and polyphenolic compounds have been identified and quantified in leaf lipid extract, common to all three species, are tocopherols, ferulic acid, and quercetin this paper.