Antioxidants are widely used by humans, both as dietary supplements and as additives to
different types of products. The desired properties of an antioxidant often include a balance …

The antioxidant capacity (AC) and antioxidant activity (AA) of three flavonols (FLV),
aglycones and their glycosylated derivatives were evaluated using 2, 2-diphenyl-1 …

Chemical antioxidant activity assays are used extensively to evaluate the potential
bioactivity of plant foods and their phytochemical constituents, but they do not mimic the …

One of the major changes that occurs during processing, distribution, and final preparation
of food is oxidation. Oxidation of lipids initiates other changes in the food system that affect …

Flavonoids display a broad range of health-promoting bioactivities. Among these, their
capacity to act as antioxidants has remained most prominent. The canonical reactive oxygen …

Oxidative stress is a fundamental principle in the pathophysiology of many diseases. It
occurs when the production of reactive oxygen species exceeds the capacity of the cell …

Flavonoids are a class of secondary plant phenolics with significant antioxidant and
chelating properties. In the human diet, they are most concentrated in fruits, vegetables …

Chemicals generically referred to as flavonoids belong to the group of phenolic compounds
and constitute an important group of secondary metabolites due to their applications as well …

In this review, the concept of phenolic antioxidants, mechanisms of action, and applications
have been reviewed. Phenolic compounds (PCs) acts as an antioxidant by reacting with a …

Most data of bioactivity from dietary polyphenols have been derived from in vitro cell culture
experiments. In this context, little attention is paid to potential artifacts due to chemical …