Flavanones in Citrus fruit: Structure–antioxidant activity relationships
- 31 December 2005
- journal article
- Published by Elsevier BV in Food Research International
- Vol. 38 (10), 1161-1166
- https://doi.org/10.1016/j.foodres.2005.05.001
Abstract
No abstract availableKeywords
This publication has 15 references indexed in Scilit:
- Study of the extraction procedure by experimental design and validation of a LC method for determination of flavonoids in Citrus bergamia juiceJournal of Pharmaceutical and Biomedical Analysis, 2004
- Influence of solvents on the antioxidant property of flavonoidsMolecular Nutrition & Food Research, 2003
- Evaluation of antioxidant capacity of blood orange juices as influenced by constituents, concentration process and storageFood Chemistry, 2001
- Antioxidant properties of phenolic compoundsTrends in Plant Science, 1997
- Antioxidant properties of hydroxy-flavonesFree Radical Biology & Medicine, 1996
- A Quantum Chemical Explanation of the Antioxidant Activity of FlavonoidsChemical Research in Toxicology, 1996
- Dietary antioxidant flavonoids and risk of coronary heart disease: the Zutphen Elderly StudyThe Lancet, 1993
- Oxidation—reduction reaction of photoinduced benzyl radicals in water: para substituent effectJournal of Photochemistry and Photobiology A: Chemistry, 1993
- Inhibition of the bleaching of the carotenoid crocin a rapid test for quantifying antioxidant activityBiochimica et Biophysica Acta (BBA) - Lipids and Lipid Metabolism, 1984
- Autoxidation of micelles and model membranes. Quantitative kinetic measurements can be made by using either water-soluble or lipid-soluble initiators with water-soluble or lipid-soluble chain-breaking antioxidantsJournal of the American Chemical Society, 1984