Total Phenolic Contents and Antioxidant Potential of Herbs Used for Medical and Culinary Purposes

Use of a free radical method to evaluate antioxidant activity

Wendy Brand-Williams, Marie‐Elisabeth Cuvelier, Claudette Berset · LWT · 1995 · 24.6K citations · Full text

Polyphenolics, Biochemistry, Medicine +9

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

Screening of radical scavenging activity of some medicinal and aromatic plant extracts

G. Miliauskas, Petras Rimantas Venskutonis, Teris A. van Beek · Food Chemistry · 2003 · 2.1K citations · Full text

Medicinal Chemistry, Polyphenolics, Medicine +9

Antioxidant activity and phenolic compounds in 32 selected herbs

Jan Oszmiański, R CZEMERYS · Food Chemistry · 2007 · 1.9K citations

Medicine, Antioxidant Activity, Phytochemical +3

Phenolic compounds and their role in oxidative processes in fruits

Kevin Robards, Paul D. Prenzler, Gregory A. Tucker et al. · Food Chemistry · 1999 · 1.3K citations

Food Chemistry, Phenolic Compounds, Food Bioactive Compound +8