Results 341 to 350 of about 3,605,716 (385)

Antioxidant and pro‐oxidant capacities of ITCs

Environmental and Molecular Mutagenesis, 2009
AbstractIsothiocyanates (ITCs) are breakdown products of glucosinolates contained in cruciciferous vegetables. This heterogeneous family of molecules has the NCS group as its common structural feature and possesses important cytoprotective properties.
VALGIMIGLI, LUCA, Iori R. .
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Antioxidant capacity in Ginkgo biloba

Food Research International, 2002
Abstract The antioxidant capacity, AOC, of Ginkgo biloba nuts was determined after various periods of cooking. The AOC was based on the ability of the sample to scavenge 2,2′-azino-bis-(3-ethlybenzthiazoline-6-sulfonic acid) free radical ABTS+ . The heat-stable antioxidant components present in the nuts accounted for 60% AOC.
Goh, L.M., Barlow, P.J.
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Antioxidative capacity of tomato products

European Food Research and Technology, 2003
The antioxidative capacity of methanol/water and hexane extracts of five tomato juices, four canned tomatoes and four tomato pastes was measured using two test systems: with 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) radical cation (ABTS●+) and with linoleic acid emulsion.
Dorota Sosnowska, Anna Podsędek, Barbara Anders   +2 more
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Electrochemical Determination of the Antioxidant Capacity: The Ceric Reducing/Antioxidant Capacity (CRAC) Assay

Electroanalysis, 2008
AbstractThe CRAC assay is a direct electron transfer test of antioxidant capacity for several organic compounds. The ability of eight different compounds in reducing Ce4+ was studied by chronoamperometric measurements of the remaining Ce3+ species. The following antioxidant classification was observed: tannic acid $\rm{ \gg }$ quercetin>rutin> ...
Rafael de Queiroz Ferreira, Luís Alberto Avaca   +1 more
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Novel total antioxidant capacity index for dietary polyphenols and vitamins C and E, using their cupric ion reducing capability in the presence of neocuproine: CUPRAC method.

Journal of Agricultural and Food Chemistry, 2004
The chemical diversity of antioxidants makes it difficult to separate and quantify antioxidants from the vegetable matrix. Therefore, it is desirable to establish a method that can measure the total antioxidant activity level directly from vegetable ...
R. Apak, K. Güçlü, M. Ozyürek, Saliha Esin Karademir   +3 more
semanticscholar   +1 more source

Antioxidant capacity in severely burned patients

Pathologie Biologie, 2001
Total antioxidant capacity (TAC) was measured after severe burns (non-electric with one exception) in two groups of patients: group A, 24 subjects (19 men and five women) 20-67 years old and group B, eight subjects (six men and two women) 20-54 years old, admitted to the Major Burns Unit of hospital general Vall d'Hebron over a period of nine months ...
F Fuentes, T. Segovia, I Solano, X. Orta, M. Farriol, Y. Venereo   +5 more
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Antioxidant capacity of lycopene-containing foods

International Journal of Food Sciences and Nutrition, 2001
Increased consumption of tomatoes and tomato products has been associated with decreased cancer risks. One fat-soluble compound identified in tomatoes which may be responsible for this association is lycopene. There may, however, be other antioxidants present in tomato-based foods, and total antioxidant capacity may be another way to rate the health ...
Zora Djuric, Lakesha C. Powell
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Computational Antioxidant Capacity Simulation (CAOCS): A Novel Framework of Antioxidant Capacity Profiling

Chemical Product and Process Modeling, 2013
Abstract Inconsistent ranking is a well-known drawback of antioxidant capacity (AOC) profiling methodologies that use free-radical species as oxidant. This problem leads to assay results that are not biorelevant. Linear free energy relationships (LFER) theory predicts proton transfer (PT) kinetics as a surrogate for biorelevant hydrogen ...
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Total Antioxidant Capacity of Fruits

Journal of Agricultural and Food Chemistry, 1996
The total antioxidant activity of 12 fruits and 5 commercial fruit juices was measured in this study using automated oxygen radical absorbance capacity (ORAC) assay. On the basis of the wet weight of the fruits (edible portion), strawberry had the highest ORAC activity (micromoles of Trolox equivalents per gram) followed by plum, orange, red grape ...
Hong Wang, Guohua Cao, Ronald L. Prior
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Methods for evaluation of cosmetic antioxidant capacity

Skin Research and Technology, 2011
The skin as the largest part of human body is one of the main targets for ultraviolet radiation, environmental pollution, toxic chemicals and some metal ions, which share responsibility for the formation of free radicals. The resulting free radicals, both oxygen and nitrogen species are one of the main causes of aging due to impaired regulation of cell
Anna Ratz-Lyko, Katarzyna Pytkowska, Jacek Arct   +2 more
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