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Quercetin and related flavonoids conserve their antioxidant properties despite undergoing chemical or enzymatic oxidation

Food chemistry, 2017-11, Vol.234, p.479-485

2017

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Chickpeas from a Chilean Region Affected by a Climate-Related Catastrophe: Effects of Water Stress on Grain Yield and Flavonoid Composition

Molecules (Basel, Switzerland), 2022-01, Vol.27 (3), p.691

2022

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Quercetin Oxidation Paradoxically Enhances its Antioxidant and Cytoprotective Properties

Journal of agricultural and food chemistry, 2017-12, Vol.65 (50), p.11002-11010

2017

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New potent 5-nitroindazole derivatives as inhibitors of Trypanosoma cruzi growth: Synthesis, biological evaluation, and mechanism of action studies

Bioorganic & medicinal chemistry, 2009-12, Vol.17 (24), p.8186-8196

2009

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Amplification of the antioxidant properties of myricetin, fisetin, and morin following their oxidation

Food chemistry, 2024-03, Vol.435, p.137487-137487, Article 137487

2024

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Redox-implications associated with the formation of complexes between copper ions and reduced or oxidized glutathione

Journal of inorganic biochemistry, 2016-01, Vol.154, p.78-88

2016

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Use of pyrogallol red and pyranine as probes to evaluate antioxidant capacities towards hypochlorite

Molecules (Basel, Switzerland), 2013-01, Vol.18 (2), p.1638-1652

2013

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Low nanomolar concentrations of a quercetin oxidation product, which naturally occurs in onion peel, protect cells against oxidative damage

Food chemistry, 2020-06, Vol.314, p.126166-126166, Article 126166

2020

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Fatty Acid Profile and Bioactive Compound Extraction in Purple Viper's Bugloss Seed Oil Extracted with Green Solvents

Journal of the American Oil Chemists' Society, 2020-03, Vol.97 (3), p.319-327

2020

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Structural and thermodynamic factors on the adsorption process of phenolic compounds onto polyvinylpolypyrrolidone

Colloids and surfaces. A, Physicochemical and engineering aspects, 2013-02, Vol.418, p.105-111

2013

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Generation of superoxide radicals by copper–glutathione complexes: Redox-consequences associated with their interaction with reduced glutathione

Bioorganic & medicinal chemistry, 2009-03, Vol.17 (5), p.1803-1810

2009

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NMR and molecular fluorescence spectroscopic study of the structure and thermodynamic parameters of EGCG/β-cyclodextrin inclusion complexes with potential antioxidant activity

Journal of inclusion phenomena and macrocyclic chemistry, 2014-04, Vol.78 (1-4), p.287-298

2014

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Cu(I)–Glutathione complex: A potential source of superoxide radicals generation

Bioorganic & medicinal chemistry, 2008-07, Vol.16 (13), p.6568-6574

2008

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Cu(II)–disulfide complexes display simultaneous superoxide dismutase- and catalase-like activities

Journal of inorganic biochemistry, 2013-12, Vol.129, p.119-126

2013

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Redox-changes associated with the glutathione-dependent ability of the Cu(II)–GSSG complex to generate superoxide

Bioorganic & medicinal chemistry, 2012-05, Vol.20 (9), p.2869-2876

2012

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Double edge redox-implications for the interaction between endogenous thiols and copper ions: In vitro studies

Bioorganic & medicinal chemistry, 2008-11, Vol.16 (22), p.9795-9803

2008

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Superoxide-dependent reduction of free Fe3+ and release of Fe2+ from ferritin by the physiologically-occurring Cu(I)–glutathione complex

Bioorganic & medicinal chemistry, 2011-01, Vol.19 (1), p.534-541

2011

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Use of the Oxygen Radical Absorbance Capacity (ORAC) Assay to Predict the Capacity of Mango (Mangifera indica L.) By-Products to Inhibit Meat Protein Oxidation

Food analytical methods, 2017-02, Vol.10 (2), p.330-338

2017

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Redox-active complexes formed during the interaction between glutathione and mercury and/or copper ions

Journal of inorganic biochemistry, 2010-10, Vol.104 (10), p.1084-1090

2010

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The Cu(I)–glutathione complex: factors affecting its formation and capacity to generate reactive oxygen species

Transition metal chemistry (Weinheim), 2010-04, Vol.35 (3), p.321-329

2010

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Role of Superoxide Anions in the Redox Changes Affecting the Physiologically Occurring Cu(I)-Glutathione Complex

Bioinorganic Chemistry and Applications, 2011-01, Vol.2011 (2011), p.94-101

2011

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Reaction of 5-aminosalicylic acid with peroxyl radicals: protection and recovery by ascorbic acid and amino acids

Pharmaceutical research, 2005-10, Vol.22 (10), p.1642-1648

2005

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Fatty acid composition, extraction, fractionation, and stabilization of bullfrog (Rana catesbeiana) oil

Journal of the American Oil Chemists' Society, 1998-01, Vol.75 (1), p.79-83

1998

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Evaluation of the antioxidant capacity of food samples: a chemical examination of the oxygen radical absorbance capacity assay

Measurement of Antioxidant Activity & Capacity, 2018, p.39-55

2018

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Inhibitory effect of boldine on fish oil oxidation

Journal of the American Oil Chemists' Society, 1991-12, Vol.68 (12), p.935-937

1991

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Quercetin and related flavonoids conserve their antioxidant properties despite undergoing chemical or enzymatic oxidation

Chickpeas from a Chilean Region Affected by a Climate-Related Catastrophe: Effects of Water Stress on Grain Yield and Flavonoid Composition

Quercetin Oxidation Paradoxically Enhances its Antioxidant and Cytoprotective Properties

New potent 5-nitroindazole derivatives as inhibitors of Trypanosoma cruzi growth: Synthesis, biological evaluation, and mechanism of action studies

Amplification of the antioxidant properties of myricetin, fisetin, and morin following their oxidation

Redox-implications associated with the formation of complexes between copper ions and reduced or oxidized glutathione

Use of pyrogallol red and pyranine as probes to evaluate antioxidant capacities towards hypochlorite

Low nanomolar concentrations of a quercetin oxidation product, which naturally occurs in onion peel, protect cells against oxidative damage

Fatty Acid Profile and Bioactive Compound Extraction in Purple Viper's Bugloss Seed Oil Extracted with Green Solvents

Structural and thermodynamic factors on the adsorption process of phenolic compounds onto polyvinylpolypyrrolidone

Generation of superoxide radicals by copper–glutathione complexes: Redox-consequences associated with their interaction with reduced glutathione

NMR and molecular fluorescence spectroscopic study of the structure and thermodynamic parameters of EGCG/β-cyclodextrin inclusion complexes with potential antioxidant activity

Cu(I)–Glutathione complex: A potential source of superoxide radicals generation

Cu(II)–disulfide complexes display simultaneous superoxide dismutase- and catalase-like activities

Redox-changes associated with the glutathione-dependent ability of the Cu(II)–GSSG complex to generate superoxide

Double edge redox-implications for the interaction between endogenous thiols and copper ions: In vitro studies

Superoxide-dependent reduction of free Fe3+ and release of Fe2+ from ferritin by the physiologically-occurring Cu(I)–glutathione complex

Use of the Oxygen Radical Absorbance Capacity (ORAC) Assay to Predict the Capacity of Mango (Mangifera indica L.) By-Products to Inhibit Meat Protein Oxidation

Redox-active complexes formed during the interaction between glutathione and mercury and/or copper ions

The Cu(I)–glutathione complex: factors affecting its formation and capacity to generate reactive oxygen species

Role of Superoxide Anions in the Redox Changes Affecting the Physiologically Occurring Cu(I)-Glutathione Complex

Reaction of 5-aminosalicylic acid with peroxyl radicals: protection and recovery by ascorbic acid and amino acids

Fatty acid composition, extraction, fractionation, and stabilization of bullfrog (Rana catesbeiana) oil

Evaluation of the antioxidant capacity of food samples: a chemical examination of the oxygen radical absorbance capacity assay

Inhibitory effect of boldine on fish oil oxidation

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