article Open AccessTop 1% cited
Antioxidant capacities and total phenolic contents of 62 fruits
Food Chemistry · 2011 · Vol. 129(2) · pp. 345–350
Fu Li(Guangzhou Center for Disease Control and Prevention)Botao Xu(Southern Medical University)Xiang‐Rong Xu(Institute of Oceanology)Ren‐You Gan(Sun Yat-sen University)Yuan Zhang(Sun Yat-sen University)En-Qin Xia(Sun Yat-sen University)Hua‐Bin Li✉(Sun Yat-sen University)
Phytochemicals and Antioxidant ActivitiesAntioxidant Activity and Oxidative StressFree Radicals and AntioxidantsAntioxidantTrolox equivalent antioxidant capacityTroloxFood scienceChemistryAntioxidant capacityFerricPhenolsOxidative stressBotany
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References
Reactive oxygen species, antioxidants, and the mammalian thioredoxin system1 1This review is based on the licentiate thesis “Thioredoxin reductase—interactions with the redox active compounds 1-chloro-2,4-dinitrobenzene and lipoic acid” by Jonas Nordberg, 2001, Karolinska Institute, Stockholm, ISBN 91-631-1064-4.
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