Concepedia
Food Chemistry · 2012 · 129 citations · 14 references
Food ChemistryNutritionFood Bioactive CompoundCannonau WinePhytochemicalFood ComponentFood QualityMediterranean FoodAntioxidant CapacityPolyphenolicsOxidative StressHealth Sciences
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Antioxidant activity applying an improved ABTS radical cation decolorization assay
Roberta Re, Nicoletta Pellegrini, Anna R. Proteggente et al. · Free Radical Biology and Medicine · 1999 · 24.9K citations
Biochemistry, Medicine, Radical (Chemistry) +6
The Ferric Reducing Ability of Plasma (FRAP) as a Measure of “Antioxidant Power”: The FRAP Assay
Iris F. F. Benzie, JJ Strain · Analytical Biochemistry · 1996 · 21.9K citations
Biochemistry, Frap Assay, Ferric Reducing Ability +6
Balancing Life-Style and Genomics Research for Disease Prevention
Walter C. Willett · Science · 2002 · 862 citations
Genetic Epidemiology, Epidemiologic Research, Genetic Foundation +17
Relationship among Antioxidant Activity, Vasodilation Capacity, and Phenolic Content of Red Wines
Jennifer M. Burns, Peter T. Gardner, Jennifer O’Neil et al. · Journal of Agricultural and Food Chemistry · 1999 · 447 citations
Polyphenol-Rich Foods in the Mediterranean Diet are Associated with Better Cognitive Function in Elderly Subjects at High Cardiovascular Risk
Cinta Valls‐Pedret, Rosa M. Lamuela‐Raventós, Alexander Medina‐Remón et al. · Journal of Alzheimer s Disease · 2012 · 300 citations · Full text