Antioxidant activity of food constituents: an overview
- I. Gülçin
- Chemistry, MedicineArchives of Toxicology
- 1 March 2012
The most commonly methods used in vitro determination of antioxidant capacity of food constituents are reviewed and presented, and the general chemistry underlying the assays in the present paper was clarified.
Antioxidant and antiradical activities of L-carnitine.
- I. Gülçin
- Chemistry, MedicineLife Science
- 18 January 2006
Antioxidant activity of caffeic acid (3,4-dihydroxycinnamic acid).
- I. Gülçin
- Chemistry, MedicineToxicology
- 16 January 2006
Screening of antioxidant and antimicrobial activities of anise (Pimpinella anisum L.) seed extracts
- I. Gülçin, M. Oktay, E. Kireççi, Ö. Küfrevioğlu
- Chemistry
- 1 November 2003
Antioxidant, antimicrobial, antiulcer and analgesic activities of nettle (Urtica dioica L.).
- I. Gülçin, O. I. Küfrevioğlu, M. Oktay, M. Büyükokuroğlu
- Chemistry, MedicineJournal of Ethnopharmacology
- 1 February 2004
Radical scavenging and antioxidant activity of tannic acid
- I. Gülçin, Zübeyr Huyut, M. Elmastaş, H. Aboul‐Enein
- Chemistry
- 2010
Antioxidant activity of clove oil – A powerful antioxidant source
- I. Gülçin, M. Elmastaş, H. Aboul‐Enein
- Chemistry
- 1 October 2012
Determination of in vitro antioxidant and radical scavenging activities of propofol.
Results indicate that propofol prevents lipid peroxidation and radicalic chain reactions and revealed more effective antioxidant capacity than BHA, BHT and alpha-tocopherol.
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