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Structure-antioxidant activity relationships of flavonoids and phenolic acids.
The factors underlying the influence of the different classes of polyphenols in enhancing their resistance to oxidation are discussed and support the contention that the partition coefficients of the flavonoids as well as their rates of reaction with the relevant radicals define the antioxidant activities in the lipophilic phase. Expand
Antioxidant properties of phenolic compounds
It is now possible to establish the antioxidant activities of plant-derived flavonoids in the aqueous and lipophilic phases, and to assess the extent to which the total antioxidant potentials of wine and tea can be accounted for by the activities of individual polyphenols. Expand
The Antioxidant Activity of Regularly Consumed Fruit and Vegetables Reflects their Phenolic and Vitamin C Composition
Fruit and vegetables rich in anthocyanins demonstrated the highest antioxidant activities, followed by those rich in flavanones and flavonols, while the hydroxycinnamate-rich fruit consistently elicited the lower antioxidant activities. Expand
Polyphenolic flavanols as scavengers of aqueous phase radicals and as chain-breaking antioxidants.
Against propagating lipid peroxyl radical species, epicatechin and catechin are as effective as ECG and EGCG, the least efficacious being EGC and GA. Expand
The identification of flavonoids as glycosides in human plasma
The results reveal that phloretin and quercetin are absorbed from the diet as glycosides and the polyphenols are detected in plasma from non‐supplemented humans at individual levels in the range 0.5–1.6 μM. Expand
The polyphenolic content of fruit and vegetables and their antioxidant activities. What does a serving constitute?
Analysis of the major flavone, flavonol, anthocyanidin and hydroxycinnamic acid constituents (and their glycosides) of onion, tomato, egg plant and apple has been undertaken and the antioxidantExpand
Antioxidant activity of phytoestrogenic isoflavones.
Examination of their abilities to enhance the resistance of low density lipoproteins to oxidation supports the observation that genistein is the most potent antioxidant among this family of compound studied, both in the aqueous and in the lipophilic phases. Expand
Antioxidant potential of intermediates in phenylpropanoid metabolism in higher plants
Assessment of the rates of reaction of the hydroxycinnamates with ferrylmyoglobin reveals that the compounds are more effective as peroxyl radical scavengers than reductants of ferryl myoglobin in peroxidising LDL systems mediated by haem proteins. Expand
Absorption of ferulic acid from low-alcohol beer
The bioavailability of ferulic acid, 4-hydroxy-3-methoxy-cinnamic acid, the major hydroxycinnamate in beer is reported to be more bioavailable than individual dietary flavonoids and phenolics so far studied. Expand
The role of lipid hydroperoxides in the myoglobin-dependent oxidation of LDL.
The results suggest that oxidation proceeds through a one-electron redox cycle between met and ferryl myoglobin and that the reactions of both redox forms are at least partially dependent on lipid hydroperoxides within the LDL particle. Expand