articleTop 10% cited
The relative contributions of vitamin C, carotenoids and phenolics to the antioxidant potential of fruit juices
Food Chemistry · 2000 · Vol. 68(4) · pp. 471–474
Peter T. Gardner(University of Aberdeen)Tamsin A.C. White(University of Aberdeen)Donald B. McPhail(University of Aberdeen)Garry G. Duthie✉(University of Aberdeen)
Antioxidant Activity and Oxidative StressPhytochemicals and Antioxidant ActivitiesFree Radicals and AntioxidantsCarotenoidAntioxidantFood scienceChemistryVitamin CHealth benefitsPotassiumFruit juiceAscorbic acidBiochemistry
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References
Antioxidant activities of flavonoids as bioactive components of food
Biochemical Society Transactions · 1996 · 580 citations
Antioxidant Functions of Vitamins
Annals of the New York Academy of Sciences · 1992 · 805 citations
Content of potentially anticarcinogenic flavonoids of tea infusions, wines, and fruit juices
Journal of Agricultural and Food Chemistry · 1993 · 893 citations
Flavonoid Intake and Long-term Risk of Coronary Heart Disease and Cancer in the Seven Countries Study
Archives of Internal Medicine · 1995 · 1,763 citations
Structure-antioxidant activity relationships of flavonoids and phenolic acids
Free Radical Biology and Medicine · 1996 · 8,862 citations
The Ferric Reducing Ability of Plasma (FRAP) as a Measure of “Antioxidant Power”: The FRAP Assay
Analytical Biochemistry · 1996 · 22,058 citations
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