Nutrition-based health: cell-based bioassays for food antioxidant activity evaluation. - Wikidata - wikimedia - TriplyDB

Nutrition-based health: cell-based bioassays for food antioxidant activity evaluation.

Nutrition-based health: cell-based bioassays for food antioxidant activity evaluation.

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Antioxidant activity and phenolic profiles of the wild currant Ribes magellanicum from Chilean and Argentinean Patagonia Advantages and limitations of common testing methods for antioxidants.Cytoprotective Mechanisms Mediated by Polyphenols from Chilean Native Berries against Free Radical-Induced Damage on AGS Cells.Protective effects of rice dreg protein hydrolysates against hydrogen peroxide-induced oxidative stress in HepG-2 cells.The Native Fruit Geoffroea decorticans from Arid Northern Chile: Phenolic Composition, Antioxidant Activities and In Vitro Inhibition of Pro-Inflammatory and Metabolic Syndrome-Associated Enzymes.Special issue on "Analytical methods for the detection of oxidized biomolecules and antioxidants".Water-soluble fractions from defatted sesame seeds protect human neuroblast cells against peroxyl radicals and hydrogen peroxide-induced oxidative stress.Efficiency of selected food ingredients on protein efficiency ratio, glycemic index and in vitro digestive properties

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Nutrition-based health: cell-based bioassays for food antioxidant activity evaluation.

http://www.wikidata.org/entity/Q37993583

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Nutrition-based health: cell-based bioassays for food antioxidant activity evaluation.

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Nutrition-based health: cell-based bioassays for food antioxidant activity evaluation.

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Nutrition-based health: cell-based bioassays for food antioxidant activity evaluation.

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Nutrition-based health: cell-based bioassays for food antioxidant activity evaluation.

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Nutrition-based health: cell-based bioassays for food antioxidant activity evaluation.

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Nutrition-based health: cell-based bioassays for food antioxidant activity evaluation.

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J.1750-3841.2011.02411.X

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Journal of Food Science

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Nutrition-based health: cell-based bioassays for food antioxidant activity evaluation

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Antonella Baldi

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In vitro digestion and lactase treatment influence uptake of quercetin and quercetin glucoside by the Caco-2 cell monolayer

Oxidative DNA damage: mechanisms, mutation, and disease

Development and validation of an improved oxygen radical absorbance capacity assay using fluorescein as the fluorescent probe

The chemistry behind antioxidant capacity assays

Standardized methods for the determination of antioxidant capacity and phenolics in foods and dietary supplements

Oxygen-radical absorbance capacity assay for antioxidants

Comparison of chemical and cell-based antioxidant methods for evaluation of foods and natural products: generating multifaceted data by parallel testing using erythrocytes and polymorphonuclear cells.

Vulnerability of polarised intestinal porcine epithelial cells to mycotoxin deoxynivalenol depends on the route of application.

Vitamin E and its function in membranes.

Molecular mechanism of alpha-tocopherol action.

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10.1111/J.1750-3841.2011.02411.X

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