Methodological considerations for characterizing potential antioxidant actions of bioactive components in plant foods.

By O. Aruoma. Mutation research, 2003

739 citations recorded by the source corpus.

Subfields: Biochemistry, Organic Chemistry

View Paper: https://www.semanticscholar.org/paper/64b1ce1a6a7ec2fa29e263cf60573d9d9412bbde

How researchers see this paper

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In Biochemistry

1. E. Niki
2. M. Miguel
3. A. Karadağ
4. B. Ozcelik
5. S. Saner
6. I. Munteanu
7. Constantin Apetrei

In Organic Chemistry

1. E. Niki
2. M. Miguel
3. A. Karadağ
4. B. Ozcelik
5. S. Saner
6. I. Munteanu
7. Constantin Apetrei

Citations in the corpus

• Assessment of antioxidant capacity in vitro and in vivo. (2010, positive): “A number of methods and variations have been developed and applied for the measurement of antioxidant capacity and efficacy [3–14], but very often there is lack of correlation between activities determined on the same material by different assays and between activities determined by the same assay i”
• Screening of Malaysian indigenous microalgae for antioxidant properties and nutritional value (2007, background): “However, antioxidants such as BHT and butylated hydroxyanisole (BHA) are questionable in terms of their safe use, since they are believed to be carcinogenic and tumorigenic if given in high doses (Bran 1975; Whysner et al. 1994; Aruoma 2003); e.”
• Nutritional characterisation and antioxidant capacity of different tissues of Artemisia annua L. (2009, background): “…and preventive molecules against chronic ailments, such as atherosclerosis and cardiovascular diseases, ischemic heart disease, Alzheimer’s disease, Parkinson’s disease, cancer, osteoporosis and in the entire aging process (Aruoma, 2003; Coruh, Celep, & Ozgokce, 2007; Dasgupta & De, 2004).”
• Bioactive compounds and antioxidant capacities of 18 non-traditional tropical fruits from Brazil (2010, neutral): “…(the deoxyribose method), organic radical-scavenging capacity (ABTS – 2,20-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid), DPPH – 2,2-diphenyl-1-picrylhydrazil) and amounts of lipid peroxidation products (TBARS, LDL oxidation, b-carotene co-oxidation) (Aruoma, 2003; Sánchez-Moreno, 2002).”
• Phenolic Profile and Antioxidant Activity of Crude Extracts from Microalgae and Cyanobacteria Strains (2017, background): “The increased demand for healthy foods might then use a nontraditional alternative source of natural antioxidants and other ingredients, with potential benefits for consumers, based on microalgae and cyanobacteria [17, 32, 33].”
• Citrus peel as a source of functional ingredient: A review (2016, neutral): “(Halliwell, 1996; Halliwell et al., 1992; Aruoma, 1994, 2003).”