reviewTop 10% cited

The characterization of antioxidants

Food and Chemical Toxicology · 1995 · Vol. 33(7) · pp. 601–617

Barry Halliwell✉Robert Aeschbach(Nestlé (Switzerland))J. Löliger(Nestlé (Switzerland))Okezie I. Aruoma(King's College London)

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Antioxidant Activity and Oxidative Stress Free Radicals and Antioxidants Vitamin C and Antioxidants ResearchAntioxidantOxidative damageChemistryOxidative phosphorylationFood scienceBiochemistry

MeSH terms

AntioxidantsFood PreservationHumansStructure-Activity RelationshipLipid PeroxidationFree Radical ScavengersReactive Oxygen Species

Citations

972

FWCI

4.53

field-weighted impact

References

166

Percentile

96%

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References

Formation of a thiobarbituric‐acid‐reactive substance from deoxyribose in the presence of iron salts

FEBS Letters · 1981 · 826 citations

Antioxidant and pro-oxidant actions of the plant phenolics quercetin, gossypol and myricetin

Biochemical Pharmacology · 1989 · 559 citations

Antioxidant Functions of Vitamins

Annals of the New York Academy of Sciences · 1992 · 805 citations

Albumin—An important extracellular antioxidant?

Biochemical Pharmacology · 1988 · 647 citations

The relative contributions of vitamin E, urate, ascorbate and proteins to the total peroxyl radical-trapping antioxidant activity of human blood plasma

Biochimica et Biophysica Acta (BBA) - General Subjects · 1987 · 875 citations

Nutrition and health aspects of free radicals and antioxidants

Food and Chemical Toxicology · 1994 · 572 citations

The deoxyribose method: A simple “test-tube” assay for determination of rate constants for reactions of hydroxyl radicals

Analytical Biochemistry · 1987 · 2,345 citations

The antioxidants of higher plants

Phytochemistry · 1988 · 2,008 citations

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