Oxidative stress, a result of an overproduction and accumulation of free radicals, is the
leading cause of several degenerative diseases such as cancer, atherosclerosis …

More polyunsaturated fats in processed foods and fewer additives are a huge demand of
public health agencies and consumers. Consequently, although foods have an enhanced …

The greatest challenge of the current generation and generations to come is antimicrobial
resistance, as different pathogenic bacteria have continuously evolved to become resistant …

In this review, we present a summary of the research work performed so far using high
accuracy quantum chemical methods on polyphenolic antioxidant compounds. We have …

Taxifolin is a kind of flavanonol, whose biological ability. The objectives of this study were to
investigate the antioxidants and antiradical activities of taxifolin by using different in vitro …

Interest in the content of natural antioxidants in plant-based foods can be from the human
health perspective, in terms of how these compounds might help promote one's health and …

This review surveys the major structural features in various groups of small molecules that
are considered to be antioxidants, including natural and synthetic compounds alike. Recent …

An important field of research today is the control of 'redox'status with the properties of food
and food components. Natural antioxidants present in the diet increase the resistance …

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

Phenolic acids and derivatives have potential biological functions, however, little is known
about the structure-activity relationships and the underlying action mechanisms of these …