Assessing antioxidant and prooxidant activities of phenolic compounds.
By L. Fukumoto, Giuseppe Mazza. Journal of Agricultural and Food Chemistry, 2000
1,663 citations recorded by the source corpus.
Subfields: Biochemistry, Organic Chemistry
View Paper: https://www.semanticscholar.org/paper/393cb1d7a3740339b7648b74c131ffa0ba4d9eb7
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Citations in the corpus
- Phenolic Compounds in Brassica Vegetables (2010, background): “Moreover, glycosylation results in a lower antioxidant activity for some flavonoids such as quercetin, the addition of a sugar moiety decreases the activity of the aglycon and the addition of a second moiety further decreases the activity, probably due to steric hindrance by addition of sugar moieti”
- Effect of different conditioning treatments on total phenolic content and antioxidant activities in two Sargassacean species: Comparison of the frondose Sargassum muticum (Yendo) Fensholt and the cylindrical Bifurcaria bifurcata R. Ross (2008, background): “However, in an assessment by DPPH and b-carotene tests of the antioxidant activity produced by several selected phenolic compounds, Fukumoto & Mazza (2000) found that the trends exhibited by compounds with similar structures were alike; moreover, the antioxidant activity was enhanced by increasing…”
- NATURAL ANTIOXIDANTS: SOURCES, COMPOUNDS, MECHANISMS OF ACTION, AND POTENTIAL APPLICATIONS (2011, background): “Proanthocyanidins also contain multiple −OH groups that can donate hydrogen, quench ! O2, and chelate metals (Shahidi and Wanasundara 1992; Fukumoto and Mazza 2000).”
- Bioactive Compounds and Health-Promoting Properties of Berry Fruits: A Review (2008, background): “reactive forms of oxygen, such as hydrogen peroxide and singlet oxygen [17, 20, 23, 24, 62, 94 , 95], they inhibit the oxidation of LDL [55, 96–98], liposomes [55] and prevent the formation of NO˙ radicals [99].”
- Phenolics: From Chemistry to Biology (2009, background): “The antioxidant efficiency of mono-phenols is strongly enhanced by the introduction of a second hydroxyl group at the ortho- or para- positions, and is increased by one or two methoxy substitutions in ortho- position with respect to the hydroxyl group [26,27].”
- Flavonoids in Food and Their Health Benefits (2004, background): “Flavonoids have been labeled as “high level” natural antioxidants on the basis of their abilities to scavenge free radicals and active oxygen species [47–49].”
- A Simple 96-Well Microplate Method for Estimation of Total Polyphenol Content in Seaweeds (2006, methodology): “DPPH antioxidant assay: a 96-well microplate method (Lee et al., 1998; Fukumoto & Mazza, 2000 ) was used to measure the scavenging activity toward the 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical.”
- Antioxidant activity of extracts of the marine algal genus Cystoseira in a micellar model system (2001, neutral): “Higher plants and their constituents are, in fact, continuously being investigated for their potential antioxidant effectiveness ( Fukumoto & Mazza, 2000 ); more recently several screening studies on marine algae showed that a similar activity may be found in several seaweeds (Anggardiredja et al., ”
- Biological effects of essential oils--a review. (2008, background): “These effects suggest a phenolic-like prooxidant activity (Sakagami and Satoh, 1997; Cowan, 1999; Sakagami et al., 1999; Fukumoto and Mazza, 2000; Sakihama et al., 2002; Burt, 2004; Barbehenn et al., 2005).”
- Chemical and antioxidative assessment of dietary turnip (Brassica rapa var. rapa L.) (2007, background): “In addition, hydroxycinnamic acids and their derivatives (Fukumoto & Mazza, 2000; Plumb, Price, Rhodes, & Williamson, 1997), flavonol glycosides (Braca et al., 2003; Tang, Lou, Wang, Li, & Zhuang, 2001) or organic acids (Silva et al., 2004) are known to exert antioxidant activity.”