Flavonoids as antioxidants.

By P. Pietta. Journal of Natural Products, 2000

5,309 citations recorded by the source corpus.

Subfields: Biochemistry, Organic Chemistry

View Paper: https://www.semanticscholar.org/paper/239f602e0e86d882b6f940e194bb5f653f13b822

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Citations in the corpus

Nutritional and Nutraceutical Properties of Millets:A Review (2018, background): “[25] Pietta reported that polyphenolic compounds such as flavonoids, phenolic acids, and proanthocyanidins are of great interest for the radical scavenging activity and are expected to be effective in the prevention of many diseases and morbid states.[26] Phenolic compounds in the diet may provide h”
Antioxidant and prooxidant properties of flavonoids. (2011, background): “4 V) [38].”
Antioxidant activity of phenolic components present in barks of Azadirachta indica, Terminalia arjuna, Acacia nilotica, and Eugenia jambolana Lam. trees (2007, background): “Moreover, need to understand how different antioxidative compounds work, what components may form an antioxidative system, stimulate search for antioxidants, particularly from plant sources (Liu & Ng, 2000; Pietta, 2000).”
A review on the dietary flavonoid kaempferol. (2011, background): “This phenoxyl radical may either react with a second radical becoming stable (antioxidant effect), or interact with oxygen resulting in the generation of ROS (prooxidant effect) [44].”
Evaluation of the ability of antioxidants to counteract lipid oxidation: existing methods, new trends and challenges. (2007, background): “Concerning polyphenols, many in vitro studies [45–51] have shown that a 1,2-dihydroxy substitution on the B ring (catecholic structure) is a key factor in determining the antioxidant activity of phenolic compounds, in agreement with the low BDE of the corresponding OH groups.”
Food Preservation - A Biopreservative Approach (2007, background): “Phenolics are antioxidants with redox properties, which allow them to act as reducing agents, hydrogen donators, and singlet oxygen quenchers (Pietta 2000).”
Oxidative stress: an essential factor in the pathogenesis of gastrointestinal mucosal diseases. (2014, background): “Plant polyphenols are important antioxidants, and dietary intake of these compounds can be up to 50–800 mg/day (232).”
Distribution and biological activities of the flavonoid luteolin. (2009, background): “The antioxidant properties of flavonoids are widely acknowledged [29-31].”
Plant phenolic antioxidant and prooxidant activities: phenolics-induced oxidative damage mediated by metals in plants. (2002, background): “Although these compounds have similar redox potentials (Boyer et al., 1988; Jovanovic et al., 1994), they vary considerably in their ability to nick DNA.”
Antioxidant activity of caffeic acid (3,4-dihydroxycinnamic acid). (2006, background): “Superoxide anion plays an important role in the formation of other ROS such as hydrogen peroxide, hydroxyl radical, and singlet oxygen, which induce oxidative damage in lipids, proteins, and DNA (Pietta, 2000).”