ANTIOXIDANT ACTIVITY OF SOME ALGERIAN MEDICINAL PLANTS EXTRACTS CONTAINING PHENOLIC COMPOUNDS

By A. Djeridane, M. Yousfi, B. Nadjemi, D. Boutassouna, P. Stocker, N. Vidal. 2006

1,865 citations recorded by the source corpus.

Subfields: Biochemistry, Food Science, Plant Science

View Paper: https://www.semanticscholar.org/paper/c7ee749ac9bc28a359c8d129cd03a7750c649da1

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. H. Jaafar
2. A. Rahmat
3. Ali Ghasemzadeh
4. Wenli Sun
5. M. H. Shahrajabian

In Food Science

1. H. Jaafar
2. A. Rahmat
3. Ali Ghasemzadeh
4. Wenli Sun
5. M. H. Shahrajabian

In Plant Science

1. H. Jaafar

Citations in the corpus

• The Antifungal Activity of Gallic Acid and Its Derivatives against Alternaria solani, the Causal Agent of Tomato Early Blight (2020, methodology): “Total soluble flavonoids were determined according to the method described by Djeridane et al. (2006) [40].”
• Antioxidant activity, total phenolic and total flavonoid contents of whole plant extracts Torilis leptophylla L (2012, background): “Recently interest in naturally occurring antioxidants has considerably increased for use in food, cosmetic and pharmaceutical products, because they possess multifacetedness in their multitude and magnitude of activity and provide enormous scope in correcting imbalance [9,10].”
• Antioxidant Activities, Total Phenolics and Flavonoids Content in Two Varieties of Malaysia Young Ginger (Zingiber officinale Roscoe) (2010, background): “Polyphenolic compounds are known to have antioxidant activity and it is likely that the activity of the extracts is due to these compounds [10,18,19,20–22].”
• Therapeutic Potential of Phenolic Compounds in Medicinal Plants—Natural Health Products for Human Health (2023, background): “[62] reported that the phenolics in medicinal plants provide substantial antioxidant activity.”
• Antioxidant activity and phenolic compounds in 32 selected herbs (2007, background): “Herbs are used in many domains, including medicine, nutrition, flavouring, beverages, dyeing, repellents, fragrances, cosmetics (Djeridane et al., 2006).”
• Biological Oxidations and Antioxidant Activity of Natural Products (2012, background): “Interest in naturally occurring antioxidants has considerably increased for use in food, cosmetic and pharmaceutical products, replacing synthetic antioxidants which are often restricted due to carcinogenic effects (Djeridane et al., 2006; Wannes et al., 2010).”