Comparative Exploration of Antioxidant Properties of Alcalase- and Trypsin-Hydrolyzed Porcine By-Products and Their Classification for Industrial Use by Jun Hwang, Woo-Young Son, Eun Ju Jeong, Kyeong-Soo Kim, Eui-Cheol Shin, Dong-Heon Song, Kyung-Woo Lee, Hyun-Wook Kim

“…Porcine by-products have garnered attention as an excellent material for producing antioxidant peptides; however, understanding the antioxidant characteristics of protein hydrolyzates derived from specific parts remains limited. …”
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Process Optimization and Antioxidant Activity of Pine Needle Essential Oil Extracted by Microwave-assisted Extraction by Suyuan LÜ, Bingqing SHANG, Luyan SUN, Guolong LIU, Fa ZHAO, Xiuqing LIANG, Qiu WU, Yue GENG

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The contribution of different polyphenol compositions from chokeberry produced in China to cellular antioxidant and antiproliferative activities by Ningxuan Gao, Xu Si, Wenzhong Han, Ersheng Gong, Chi Shu, Jinlong Tian, Yuehua Wang, Jiyue Zhang, Binxu Li, Bin Li

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Nutritional, physicochemical, and antioxidant characterization of pomegranate, beetroot, and carrot concentrates supplemented functional whey beverages by Muhammad Saleem, Zulfiqar Ahmad, Muhammad Waseem, Tawfiq Alsulami, Muhammad Rizwan Javed, Muhammad Farhan, Gulzar Ahmad Nayik, Muhammad Faisal Manzoor, Gholamreza Abdi

“…The study aimed to investigate the nutritional, antioxidant, physicochemical, and sensorial properties of pomegranate concentrate (PC), beetroot concentrate (BC), and carrot concentrate (CC) and their supplemented whey beverages. …”
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Antioxidant and Antimicrobial Properties of the Essential Oil and Extracts of Zanthoxylum alatum Grown in North-Western Himalaya by Sanjay Guleria, A. K. Tiku, Apurva Koul, Sahil Gupta, Gurjinder Singh, V. K. Razdan

“…Our results demonstrate that Z. alatum could be used as a resource of antioxidant and antimicrobial compounds which may find applications in food and pesticide industries.…”
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Polymorphic variants of the genes for enzymes of the antioxidant system, apoptosis and inflammation as potential predictors of myocardial infarction by T. R. Nasibullin, V. V. Erdman, Y. R. Timasheva, I. A. Tuktarova, A. A. Petinseva, G. F. Korytina

“…The purpose of the study was to search for informative predictors of MI risk based on polygenic analysis of polymorphic variants of (1) the antioxidant defense enzyme genes PON1 (rs662), PON2 (rs7493), CAT (rs1001179), MSRA (rs10098474) and GSTP1 (rs1695); (2) the apoptosis genes CASP8 (rs3834129), TP53 (rs1042522) and BCL2 (rs12454712); and (3) the inflammation genes CRP (rs1205), CX3CR1 (rs3732378), IL6 (rs1800795) and CCL2 (rs1024611). 591 DNA samples were used in the study (280 patients with the onset at 30 to 60 years, with an average age of 46.02 ± 6.17, and 311 control subjects aged 30 to 62, with an average age of 44.65 ± 7.07). …”
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Effects of ursolic acid on growth performance, serum biochemistry, antioxidant capacity, and intestinal health of broilers by X.W. Zhang, X. Li, Y. Yin, M. Wang, Y.F. Wang, J.Y. Chen, Y.R. Zhao

“…The UA supplementation improved total antioxidant capacity, total superoxide dismutase, and glutathione peroxidase activity in serum (P < 0.05), and increased these levels in the jejunum (P < 0.05). …”
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Optimization of Liquid Culture Condition of a Novel Fungus Hygrophoropsis sp. and Antioxidant Activity of Extracts by Liang Huang, Chunxia Li, Ning Sun, Yu Wang, Hongpeng Yang, Yiting Li, Litong Ban

“…Thus, the polysaccharide extractions from the Hygrophoropsis sp. studied have antioxidant activities in vitro, which may be a good source of natural antioxidants or further investigation as potential natural antioxidants.…”
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Evaluation of Nutritive and Antioxidant Properties of Blanched Leafy Vegetables Consumed in Northern Côte d’Ivoire by Oulai Patricia D., Zoué Lessoy T., Niamké Sébastien L.

“…The aim of this study was to evaluate the effect of steam blanching processing on the nutritive value and the antioxidant properties of five leafy vegetable species (Amaranthus hybridus, Andasonia digitata, Ceiba patendra, Hibiscus sabdariffa and Vigna unguiculata) that are used for sauce preparation in Northern CÔte d'Ivoire. …”
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Modulatory effects of rutin on the expression of cytochrome P450s and antioxidant enzymes in human hepatoma cells by Karakurt Sedar

“…Expression of a drug and xenobiotic metabolizing enzymes, cytochrome P450s (CYPs), and antioxidant enzymes can be modulated by various factors. …”
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Chemical Composition, Antioxidant Potential, and Antibacterial Activity of Essential Oil Cones of Tunisian Cupressus sempervirens by Aicha Ben Nouri, Wissal Dhifi, Sana Bellili, Hanene Ghazghazi, Chedia Aouadhi, Ameur Chérif, Mohamed Hammami, Wissem Mnif

“…Results showed that this essential oil was mainly composed of monoterpene hydrocarbons (65%) with α-pinene as the major constituent (47.51%). Its antioxidant activity was ascertained by evaluating the total antioxidant capacity and also by evaluating its inhibitory effect against DPPH and ABTS radicals. …”
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Antioxidative and functional properties of plum oil cake protein isolate prepared by different drying methods by Pantić Jovana R., Šuput Danijela Z., Hromiš Nevena M., Đermanović Branislava B., Popović Ljiljana M., Popović Senka Z.

“…Obtained isolates were compared in terms of their antioxidative properties and techno-functional properties. …”
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Enterobacter hormaechei: an endophytic bacterium found in Avocado Peel (Persea americana Mill.) with antioxidant properties by Rustini Rustini, Khalila Rahmi Rahmi, Purnawan Pontana Putra, Regina Andayani Andayani, Khiky Dwinatrana

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Characterization of a Mixture of Oca (Oxalis tuberosa) and Oat Extrudate Flours: Antioxidant and Physicochemical Attributes by Marisol P. Castro-Mendoza, Heidi M. Palma-Rodriguez, Erick Heredia-Olea, Juan P. Hernández-Uribe, Edgar O. López-Villegas, Sergio O. Serna-Saldivar, Apolonio Vargas-Torres

“…The oca (Oxalis tuberosa) is a tuber with high starch content and excellent antioxidant properties, which can be used in the production of extruded products; however, starch-rich products can be improved nutritionally through the incorporation of fibers that can result in extrudates with beneficial health properties. …”
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In vitro antioxidant capacity and free radical scavenging evaluation of standardized extract of Costus afer leaf by T.G. Atere, O.A. Akinloye, R.N. Ugbaja, D.A. Ojo, G. Dealtry

“…Absolute methanol extract leaf of Costus afer was comprehensively investigated for free radical scavenging activities and antioxidant activities using battery of testing: 1, 1-diphenyl-2-picrylhydrazyl (DPPH) scavenging, hydroxyl radical scavenging, hydrogen peroxide radical scavenging, 2, 2′-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) scavenging, nitric oxide inhibition, anti-lipid peroxidation, ferrous chelating potential, reducing power potential, total antioxidant capacity, cupric reducing antioxidant capacity CUPRAC and ferric reducing antioxidant power (FRAP). …”
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The effects of quercetin on antioxidant system and some blood parameters in rats exposed to acute cadmium toxicity by İhsan Kısadere, Nurcan Dönmez

Subjects: “…antioxidants…”
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Oxidative Stress and Inflammation in Heart Disease: Do Antioxidants Have a Role in Treatment and/or Prevention? by Fredric J. Pashkow

“…Can this contradiction be explained and what are its implications for the discovery/development of future antioxidant therapeutics?…”
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Outcome of Er, Cr:YSGG laser and antioxidant pretreatments on bonding quality to caries-induced dentin by Lamiaa M. Moharam, Haidy N. Salem, Ahmed Abdou, Rasha H. Afifi

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Total Phenolic, Flavonoid, Tomatine, and Tomatidine Contents and Antioxidant and Antimicrobial Activities of Extracts of Tomato Plant by Norma Patricia Silva-Beltrán, Saul Ruiz-Cruz, Luis Alberto Cira-Chávez, María Isabel Estrada-Alvarado, José de Jesús Ornelas-Paz, Marco Antonio López-Mata, Carmen Lizette Del-Toro-Sánchez, J. Fernando Ayala-Zavala, Enrique Márquez-Ríos

“…The purpose of this study was to evaluate the antioxidant and antimicrobial properties of extracts of different fractions of two tomato plant cultivars. …”
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Effect of Heat Treatment Methods on Color, Bioactive Compound Content, and Antioxidant Capacity of Carrot Root by Agnieszka Narwojsz, Tomasz Sawicki, Beata Piłat, Małgorzata Tańska

“…In addition, heat treatment significantly (<i>p</i> ≤ 0.05) increased the antioxidant capacity of carrots, as determined by DPPH and ABTS assays, with increases up to 2.2-fold and 1.6-fold, respectively. …”
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