(Q46788359)

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Determination of the antioxidant capacity of culinary herbs subjected to various cooking and storage processes using the ABTS(*+) radical cation assay.

scientific article published on 26 January 2008

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scholarly article

1 reference

Europe PubMed Central

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:18224444%20AND%20SRC:MED&resulttype=core&format=json

1 January 2020

Determination of the antioxidant capacity of culinary herbs subjected to various cooking and storage processes using the ABTS(*+) radical cation assay (English)

1 reference

Europe PubMed Central

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:18224444%20AND%20SRC:MED&resulttype=core&format=json

1 January 2020

Elizabeth I Opara

3

1 reference

Europe PubMed Central

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:18224444%20AND%20SRC:MED&resulttype=core&format=json

1 January 2020

author name string

Magali Chohan

1

1 reference

Europe PubMed Central

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:18224444%20AND%20SRC:MED&resulttype=core&format=json

1 January 2020

Gary Forster-Wilkins

2

1 reference

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1 January 2020

publication date

26 January 2008

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1 January 2020

Plant Foods for Human Nutrition

1 reference

Europe PubMed Central

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1 January 2020

63

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1 January 2020

2

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1 January 2020

47-52

1 reference

Europe PubMed Central

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1 January 2020

https://scigraph.springernature.com/pub.10.1007/s11130-007-0068-2

0 references

Comparison of relative antioxidant activities of British medicinal plant species in vitro

1 reference

https://pubmed.ncbi.nlm.nih.gov/18224444

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1 reference

https://pubmed.ncbi.nlm.nih.gov/18224444

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Antioxidant activity applying an improved ABTS radical cation decolorization assay

1 reference

https://pubmed.ncbi.nlm.nih.gov/18224444

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Several Culinary and Medicinal Herbs Are Important Sources of Dietary Antioxidants

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Total antioxidant capacity of plant foods, beverages and oils consumed in Italy assessed by three different in vitro assays.

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Ferric reducing/antioxidant power assay: direct measure of total antioxidant activity of biological fluids and modified version for simultaneous measurement of total antioxidant power and ascorbic acid concentration

1 reference

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Health-promoting properties of common herbs

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Antioxidant protection of edible oils.

1 reference

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Polyphenols: food sources and bioavailability

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Content of redox-active compounds (ie, antioxidants) in foods consumed in the United States

1 reference

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Plant genotype affects total antioxidant capacity and phenolic contents in fruit

1 reference

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Standardized methods for the determination of antioxidant capacity and phenolics in foods and dietary supplements

1 reference

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A systematic screening of total antioxidants in dietary plants

1 reference

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The influence of pH on antioxidant properties and the mechanism of antioxidant action of hydroxyflavones

1 reference

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Antioxidant activity and phenolic compounds in selected herbs

1 reference

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12 December 2020

based on heuristic

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