Reactive Oxygen Species, Aging, and Antioxidative Nutraceuticals.

By J. Lee, N. Koo, D. Min. Comprehensive Reviews in Food Science and Food Safety, 2004

897 citations recorded by the source corpus.

Subfields: Biochemistry, Nutrition and Dietetics, Organic Chemistry

View Paper: https://www.semanticscholar.org/paper/04bd230daf6adf58f7598404a5eec2f5bd353145

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Biochemistry

1. Isabel C. F. R. Ferreira
2. L. Barros
3. A. Thompson
4. A. Karadağ
5. Rui M. V. Abreu
6. B. Ozcelik
7. S. Saner
8. D. Sivakumar

In Nutrition and Dietetics

1. Isabel C. F. R. Ferreira

In Organic Chemistry

1. A. Karadağ
2. B. Ozcelik
3. S. Saner
4. Isabel C. F. R. Ferreira
5. M. Miguel

Citations in the corpus

• Review of Methods to Determine Antioxidant Capacities (2009, background): “2002a), exposure to light to promote photosensitized oxidation by singlet oxygen (Min and Boff 2002; Lee et al. 2004), and variable shaking to enhance reactant contact and free radical sources (Pulido et al.”
• Effect of fermentation on the antioxidant activity in plant-based foods. (2014, background): “Flavonoids effectively scavenge hydroxyl and peroxyl radicals, form complexes with metals, and inhibit metalinitiating lipid oxidation (Lee et al., 2004).”
• Avocado Fruit Quality Management during the Postharvest Supply Chain (2014, background): “The fruit also contains high levels of lipophilic, bioactive phytochemicals, including vitamin E, carotenoids, and sterols, that display antioxidant and radical scavenging activities.(17) The chemical composition of the edible portion of the fruit is presented in Table 2.”
• Role of oxidative stress in Alzheimer's disease (2016, background): “Other important sources or modulators of oxidative stress, include reactive nitrogen species (RNS), including nitric oxide (NO) and peroxynitrite which can particularly be extremely reactive with proteins, lipids, nucleic acid and other molecules in further altering structure and/or functionalities ”
• Antioxidants in wild mushrooms. (2009, background): “The endogenous non-enzymatic antioxidant defences include glutathione (GSH), -tocopherol (vitamin E), ascorbic acid (vitamin C), lipoic acid, and other antioxidants [1, 2, 30].”