Antioxidants had a growing interest owing to their protective roles in food and
pharmaceutical products against oxidative deterioration and in the body and against …

Recently, there has been growing interest in research into the role of plant-derived
antioxidants in food and human health. The beneficial influence of many foodstuffs and …

Hydroxycinnamic acids (such as ferulic, caffeic, sinapic, and p‐coumaric acids) are a group
of compounds highly abundant in food that may account for about one‐third of the phenolic …

Abstract Eugenol (4-allyl-2-methoxyphenol), a major phenolic component from clove oil
(Eugenia caryophyllata), has several biological activities. To estimate the capacity of …

Observations on the applicability of the ABTS•+ assay to define structure− activity
relationships (SARs) among phenols (AH) were based on experimental data and theoretical …

The microenvironment formed by surface active compounds is being recognized as the
active site of lipid oxidation. Trace amounts of water occupy the core of micro micelles and …

The structure–activity relationships of synthetic phenolic-based derivatives as potential
antioxidants have been investigated. Their efficiency as radical scavengers was evaluated …

The antioxidant capacity of the main phenolic compounds present in wood smoke and
smoke flavourings used in the food industry was investigated by three methods, based on a …

The choice of reference compounds is examined as a “critical control point” of antioxidant
activity assessment. Gallic, caffeic, sinapic, uric, and ascorbic acids, isoeugenol, and Trolox …

Abstract SCHMIDT Š., POKORNÝ J.(2005): Potential application of oilseeds as sources of
antioxidants for food lipids–a review. Czech J. Food Sci., 23: 93–102. Oilseeds and other …