Simultaneous GC-FID Quantification of Main Components of Rosmarinus officinalis L. and Lavandula dentata Essential Oils in Polymeric Nanocapsules for Antioxidant Application by Perla Giovanna Silva-Flores, Luis Alejandro Pérez-López, Verónica Mayela Rivas-Galindo, David Paniagua-Vega, Sergio Arturo Galindo-Rodríguez, Rocío Álvarez-Román

“…The essential oils (EO) of R. officinalis and L. dentata have been widely used due to their antioxidant activity. However, due to their high volatility, the loading of EO into polymeric nanocapsules (NC) represents an efficient way of retaining their effect in future topical administration. …”
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Effect of Green Tea Extract-Enriched Diets on Insulin and Leptin Levels, Oxidative Stress Parameters and Antioxidant Enzymes Activities in Obese Mice by Bártíková Hana, Boušová Iva, Matoušková Petra, Szotáková Barbora, Skálová Lenka

“…Moreover, intake of high doses of GTE made antioxidant defense in obese animals even worse.…”
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The role of salivary antioxidant level in polycystic ovary syndrome women under assisted reproductive technology treatment: A case-control study by Narges Gholizadeh, Maryam Koopaie, Ashraf Aleyasin, Atousa Mortazavi Milani, Marziyeh Aghahosseini, Mohammad Javad Kharrazifard, Mohadeseh Bahmaee

Subjects: “…Infertility, Saliva, Antioxidant, Polycystic ovary syndrome, Diagnosis.…”
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Effects of Different Levels of <i>Lycium barbarum</i> Flavonoids on Growth Performance, Immunity, Intestinal Barrier and Antioxidant Capacity of Meat Ducks by Minhang Tu, Gentan Cai, Longfei Ma, Leyan Yan, Tian Wang, Zhendan Shi, Chao Wang, Zhe Chen

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Volatile profile, phenolic content and antioxidant activity of chia seed (Salvia hispanica L.) essential oils obtained by different extraction methods by B. Aydeniz, O. Guneser

“…Each extraction technique showed different effects on the oil yield, physico-chemical quality parameters, antioxidant capacity and total phenolic content, as well as the volatile profiles of the essential oils. …”
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Seasonal Variations in Chemical Composition and Antibacterial and Antioxidant Activities of <i>Rosmarinus officinalis</i> L.... by Ludovic Everard Bejenaru, Adina-Elena Segneanu, Cornelia Bejenaru, Andrei Biţă, Felicia Tuţulescu, Antonia Radu, Maria Viorica Ciocîlteu, George Dan Mogoşanu

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Streptomyces sp. strain MUSC 5 from mangrove forest in Malaysia: Identification, antioxidant potential and chemical profiling of its methanolic extract by Hefa Mangzira Kemung, Loh Teng-Hern Tan, Kok-Gan Chan, Hooi-Leng Ser, Jodi Woan-Fei Law, Bey Hing Goh

“…The 16S rRNA genomic DNA extraction, phylogenetic analysis and phenotyping methods were used to confirm identity of strain. The antioxidant potential of methanolic extract from Streptomyces sp. strain MUSC 5 was assessed using a number of antioxidants assays which included free radical scavenging assays, metal chelation and ferric reduction antioxidant power (FRAP) assay. …”
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Comparative analysis of phytochemicals and antioxidant activities in seeds and sprouts of different varieties of radish (Raphanus sativus L.): TOPSIS-entropy weight method by Caihui Guo, Yi Zhu

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Effects of UV-C Light Exposure and Refrigeration on Phenolic and Antioxidant Profiles of Subtropical Fruits (Litchi, Longan, and Rambutan) in Different Fruit Forms by Peilong Li, Xiaoming Yu, Baojun Xu

“…The refrigeration enriched antioxidant levels of litchi but caused nutritional degradation in longan and rambutan; UV-C radiation enriched litchi antioxidant contents but was related to reduction of antioxidant capacity in longan and rambutan. …”
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Influence of indole acetic acid, arginine and mango fruit waste biochar on nutrients, chlorophyll contents and antioxidants of Fenugreek in salt affected soil by Misbah Hareem, Sammina Mahmood, Subhan Danish, Rana Khalid Iqbal, Abdullah A. Alarfaj, Sulaiman Ali Alharbi

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Synthesis and In Vitro Antioxidant Evaluation of Some Novel 4, 5-Dihydro-1H, 2, 4-triazol-5-one Derivatives by O. Gursoy Kol, H. Yuksek

“…The synthesized compounds were analyzed for their in vitro potential antioxidant activities in three different methods. Those antioxidant activities were compared to standard antioxidants such as BHA, BHT and α-tocopherol. …”
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In vitro and molecular docking evaluation of black sesame seeds' anti-prostate cancer and antioxidant activity processed by nine steaming nine drying by Glennielyn D. Magdamit, Cheng-Yang Hsieh, Mon-Juan Lee, Kathlia A. De Castro-Cruz, Samantha Franchette B. Austria, Beatrice D. Sipat, Steven Kuan-Hua Huang, Po-Wei Tsai

Subjects: “…Antioxidant…”
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Antioxidant Activity of Hybrid Sturgeon ( Huso dauricus × Acipenser schrenckii ) Protein Hydrolysate Prepared Using Bromelain, Its Fractions and Purified Peptides by Anwar Noman, Yuxia Wang, Chao Zhang, Sherif Abed

“…Protein hydrolysates could be a natural and safer source of antioxidant peptides. The purpose of this study was to optimize the hydrolysis of Huso dauricus × Acipenser schrenckii sturgeon proteins using bromelain and purify antioxidant peptides from hydrolysate. …”
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Total phenolic content, flavonoid content and antioxidant potential of Petasites hybridus and related species from Croatia and considerations regarding their pharmaceutical significance by Friščić Maja, Vilić Katarina, Jurić Sandra, Pilepić Kroata Hazler, Maleš Željan

“…In this study, the total phenolic content, flavonoid content, and antioxidant potential of ten samples of Croatian Petasites species (four P. hybridus, four P. albus, one P. kabli kianus, and one P. paradoxus) obtained by ultrasound-assisted extraction of leaves were compared. …”
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Dietary supplementation with 15% tomato pomace (Solanum lycopersicum L.) improves sperm production and antioxidant status in aged male broiler breeders by Amir Mosayyeb Zadeh, Seyyed Ali Mirghelenj, Mohsen Daneshyar, Mohsen Eslami, Mohammad Amir Karimi Torshizi, Mahdi Zhandi, Touba Nadri, John Patrick Kastelic, Peyman Hasanloo, Mehdi Nabiloo

“…In serum of T-15 and L-10 roosters, there were increases (P<0.05) in total antioxidant capacity (TAC) and uric acid (UA) and a reduction (P<0.05) in malondialdehyde (MDA) concentration. …”
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Effects of Drying Treatments on the Physicochemical Characteristics and Antioxidant Properties of the Edible Wild Mushroom <i>Cyttaria espinosae</i> Lloyd (Digüeñe Mushroom) by Marcelo Villalobos-Pezos, Ociel Muñoz Fariña, Kong Shun Ah-Hen, María-Fernanda Garrido Figueroa, Olga García Figueroa, Alexandra González Esparza, Luisbel González Pérez de Medina, José Miguel Bastías Montes

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Correlation of Oxidative Stress with Serum Trace Element Levels and Antioxidant Enzyme Status in Beta Thalassemia Major Patients: A Review of the Literature by Q. Shazia, Z. H. Mohammad, Taibur Rahman, Hossain Uddin Shekhar

“…This may cause oxidative stress and tissue injury due to iron overload, altered antioxidant enzymes, and other essential trace element levels. …”
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Effects of Cooking Treatment on the Changes of Polyphenol and Antioxidant Activity in Sorghum Rice and Its Exploration on the Flavor Enhancement Based on the Multi-omics Technique by Ke LIU, Lei XU, Changyuan WANG, Zhijiang LI, Jingzhi DENG

“…To explore the effects of cooking treatment on the nutrient composition, polyphenol content, antioxidant capacity and flavor compound of sorghum, ultrasonic-assisted extraction of polyphenols was performed and their antioxidant capacity was evaluated, and non-targeted metabolomics and plant-wide polyphenol metabolomics were combined to analyze the metabolic differences between sorghum grain (SR) and cooked sorghum rice (SRC). …”
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Optimization of the Solid-state Fermentation Process for Morchella esculenta Fermented Wheat and Analysis of Its Nutritional Components, Physicochemical Properties and Antioxidant Activity by Dandan GU, Xue DONG, Jinxiu ZHANG, Xiaoru WANG, Zongshuo ZHAO, Li'an WANG

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Co-Supplementation of Flos Sophorae Extract with Tremella fuciformis Polysaccharides Improves Physicochemical, Textural, Rheological, and Antioxidant Properties of Low-Fat Yogurts by Renyong Tang, Yurong Lu, Caiyun Hou, Jiaxuan Peng, Wei Wang, Xiulan Guo

“…This study attempted to understand how FSE or its combination with TP influences physicochemical, textural, and antioxidant properties of low-fat yogurts. The results indicated that the low concentrations of FSE (1.2 or 2.4%) increased the antioxidant activity, prompted the S. thermophilus growth, water holding capacity (WHC), and textural and sensory properties, and shortened the fermentation time, but reduced the rheological properties of yogurts compared with the control. …”
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