Oxidative stress is associated with several pathologies like cardiovascular,
neurodegenerative, cancer and even aging. It has been suggested that a diet rich in …

Tea is one of the most widely consumed beverages in the world, next to water. It can be
categorized into three major types, depending on the level of fermentation, ie, green and …

In this study, the total phenolic content, the antioxidant activity and toxicity of selected Greek
medicinal aromatic namely Melissa officinalis L., Origanum vulgare L., Origanum dictamnus …

Increasingly, consumers want products containing little or no synthetic compounds. Avocado
seeds, which are a residue of the food industry, could be used to obtain extracts with high …

Tea, is the most common beverage obtained from leaves of Camellia sinensis plant. Tea is
classified as green, yellow, white, oolong, black and Pu-erh due to fermentation process …

There are many studies in which the antioxidant potential of different foods have been
analyzed. However, there are still conflicting results and lack of information as a result of …

The antioxidant capacity of sulfated galactans from Gigartina skottsbergii and Schizymenia
binderi, commercial carrageenans, and fucoidan from Lessonia vadosa was evaluated by …

Selenium nanoparticles (SeNPs) have attracted wide attention for their use in nutritional
supplements and nanomedicine applications. However, their potential to protect against …

Peroxyl radicals participate in multiple processes involved in critical changes to cells,
tissues, pharmacueticals and foods. Some of these reactions explain their association with …

Flavonoids have been documented to have good antioxidant activities in vitro. However,
reports on the cellular antioxidant activities of flavonoid C-glycosides are very limited. In this …