1. 1) Liu, C.; Ren, D.; Li, J.; Fang, L.; Wang, J.; Liu, J.; Min, W. Cytoprotective effect and purification of novel antioxidant peptides from hazelnut (C. heterophylla Fisch) protein hydrolysates. J. Funct. Foods 42, 203-215 (2018).
2. 2) Navarro, J.; Obrodor, E.; Carreter, J.; Petschen, I.; Avino, J.; Perez, P.; Estrela, J. M. Changes in glutathione status and the antioxidant system in blood and cancer cells associate with tumor growth in vivo. Free Radical Biol. Med. 26, 410-418 (1999).
3. 3) Carla, R.; Oliviero, O.; Domenico, G.; Giovanni, F.; Zenari, M.L.; Sara, L.; Roberto, C. Antioxidant status and lipid peroxidation in patients with essential hypertension. J. Hypertens. 16, 1267-1271 (1998).
4. 4) Liu, Y.Z.; Hu, S.Z.; Zeng, X.J.; Ren, J.J.; Guo, R.; Li, S.H. Research progress of hazelnut oil. Chinese Oil and Lipid 42, 22-25 (2017).
5. 5) Lorenzo, J.M.; Gonzalez, R.M.; Sánchez, M.; Amado, I.R.; Franco, D. Effects of natural (grape seed and chestnut extract) and synthetic antioxidants (butylatedhydroxytoluene, BHT) on the physical, chemical, microbiological and sensory characteristics of dry cured sausage “chorizo”. Food Res. Int. 54, 611-620 (2013).