Free radical quenching in liver mitochondria by selected antioxidants abundant in foods and supplements-Reference-Cited by-同舟云学术

Free radical quenching in liver mitochondria by selected antioxidants abundant in foods and supplements

Published:2023-08 Issue: Volume:54 Page:102926
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Castro Lorena dos Santos,Bracht Lívia^ORCID,Peralta Rosane Marina,Maróstica Heloisa Vialle Pereira,Comar Jurandir Fernando^ORCID,Sá-Nakanishi Anacharis Babeto de,Bracht Adelar^ORCID

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference61 articles.

1. The use of dichlorofluorescein as a probe for monitoring the effects of calcium on ROS production in mitochondria;Akopova;Biochemistry & Analytical Biochemistry,2017

2. Impact of chemical and physical properties on the ability of antioxidants to inhibit lipid oxidation in foods;Alamed,2008

3. Relationships between free radical scavenging and antioxidant activity in foods;Alamed;Journal of Agricultural and Food Chemistry,2009

4. Mitochondria, oxidants, and aging;Balaban;Cell,2005

5. The ferric reducing ability of plasma (FRAP) as a measure of ‘‘antioxidant power’’: The FRAP assay;Benzie;Analytical Biochemistry,1996

Cited by 4 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Digital monitoring and response surface methodology optimization of wheat bran bleaching by hydrogen peroxide and its incorporation into wheat Flour;Future Foods;2024-06

2. Antioxidant properties and changes in vitro digestion of the fermented kiwifruit extract prepared by lactic acid bacteria and yeasts;Food Chemistry;2024-06

3. Eco-friendly and efficient extraction of Lonicera macranthoides phenylpropanoid based on natural deep eutectic solvents: Process optimization, extraction mechanism and biological activity;Microchemical Journal;2024-03

4. Characterization and bioactivities of coffee husks extract encapsulated with polyvinylpyrrolidone;Food Research International;2024-02