Free access
Volume 70, Number 1, January-February 2015
Page(s) 13 - 21
Published online 12 December 2014
  1. Stohs S.J., The role of free radicals in toxicity and disease, J. Basic Clin. Physiol. Pharmacol. 6 (1995) 205–228. [CrossRef] [PubMed]
  2. Aruoma O., Free radicals, oxidative stress, and antioxidants in human health and disease, J. Amer. Oil. Chem. Soc. 75 (1998) 199–212. [CrossRef]
  3. Prior R.L.,Cao G., Antioxidant phytochemicals in fruits and vegetables: Diet and health implications, HortScience 35 (2000) 588–592.
  4. Block G., Patterson B., Subar A., Fruit, vegetables, and cancer prevention: A review of the epidemiological evidence, Nutr. Cancer 18 (1992) 1–29. [CrossRef] [PubMed]
  5. Kelemen L.E., Cerhan J.R., Lim U., Davis S., Cozen W., Schenk M., Colt J., Hartge P., Ward M.H., Vegetables, fruit, and antioxidant-related nutrients and risk of non-hodgkin lymphoma: A national cancer institute–surveillance, epidemiology, and end results population-based case-control study, Am. J. Clin. Nutr. 83 (2006) 1401–1410. [PubMed]
  6. Hung H.-C., Joshipura K.J., Jiang R., Hu F.B., Hunter D., Smith-Warner S.A., Colditz G.A., Rosner B., Spiegelman D., Willett W.C., Fruit and vegetable intake and risk of major chronic disease, J. Natl. Cancer Inst. 96 (2004) 1577–1584. [CrossRef] [PubMed]
  7. Proteggente A.R., Pannala A.S., Paganga G., Van Buren L., Wagner E., Wiseman S., Van De Put F., Dacombe C., Rice-Evans C.A., The antioxidant activity of regularly consumed fruit and vegetables reflects their phenolic and vitamin C composition, Free Radical Res. 36 (2002) 217–233. [CrossRef] [PubMed]
  8. Sun J., Chu Y.F., Wu X.Z., Liu R.H., Antioxidant and anti proliferative activities of common fruits, J. Agric. Food Chem. 50 (2002) 7449–7454. [CrossRef] [PubMed]
  9. Pellegrini N., Serafini M., Colombi B., Del Rio D., Salvatore S., Bianchi M., Brighenti F., Total antioxidant capacity of plant foods, beverages and oils consumed in italy assessed by three different in vitro assays, J. Nutr. 133 (2003) 2812–2819. [PubMed]
  10. Wang H., Cao G., Prior R.L., Total antioxidant capacity of fruits, J. Agric. Food Chem. 44 (1996) 701–705. [CrossRef]
  11. Frankel E.N., Meyer A.S., The problems of using one-dimensional methods to evaluate multifunctional food and biological antioxidants, J. Sci. Food Agric. 80 (2000) 1925–1941. [CrossRef]
  12. Wolfe K.L., Liu R.H., Cellular antioxidant activity (caa) assay for assessing antioxidants, foods, and dietary supplements, J. Agric. Food Chem. 55 (2007) 8896–8907. [CrossRef] [PubMed]
  13. Wolfe K.L., Kang X., He X., Dong M., Zhang Q., Liu R.H., Cellular antioxidant activity of common fruits, J. Agric. Food Chem. 56 (2008) 8418–8426. [CrossRef] [PubMed]
  14. Wan H., Sun H., Yu X., Li Y., Liu D., Development and validation of a caco-2 cell-based quantitative antioxidant activity assay for antioxidants, Food Chem. (2014) (submitted).
  15. Artursson P., Karlsson J., Correlation between oral-drug absorption in humans and apparent drug permeability coefficients in human intestinal epithelial (caco-2) cells, Biochem. Biophys. Res. Commun. 175 (1991) 880–885. [CrossRef] [PubMed]
  16. Liu C.S., Glahn R.P., Liu R.H., Assessment of carotenoid bioavailability of whole foods using a caco-2 cell culture model coupled with an in vitro digestion, J. Agric. Food Chem. 52 (2004) 4330–4337. [CrossRef] [PubMed]
  17. Dewanto V., Wu X., Adom K.K., Liu R.H., Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity, J. Agric. Food Chem. 50 (2002) 3010–3014. [CrossRef] [PubMed]
  18. Singleton V.L., Orthofer R., Lamuela-Raventós R.M., Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent, Method. Enzymol. (1999) 152–178.
  19. Jia Z., Tang M., Wu J., The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals, Food Chem. 64 (1999) 555–559. [CrossRef]
  20. Huang D.J., Ou B.X., Hampsch-Woodill M., Flanagan J.A., Prior R.L., High-throughput assay of oxygen radical absorbance capacity (orac) using a multichannel liquid handling system coupled with a microplate flourescence reader in 96-well format, J. Agric. Food Chem. 50 (2002) 4437–4444. [CrossRef] [PubMed]
  21. Kim D.-O., Jeong S.W., Lee C.Y., Antioxidant capacity of phenolic phytochemicals from various cultivars of plums, Food Chem. 81 (2003) 321–326. [CrossRef]
  22. Contessa C., Mellano M.G., Beccaro G.L., Giusiano A., Botta R., Total antioxidant capacity and total phenolic and anthocyanin contents in fruit species grown in northwest Italy, Sci. Hortic. 160 (2013) 351–357. [CrossRef]
  23. Chun O.K., Kim D.-O., Smith N., Schroeder D., Han J.T., Lee C.Y., Daily consumption of phenolics and total antioxidant capacity from fruit and vegetables in the american diet, J. Sci. Food Agric. 85 (2005) 1715–1724. [CrossRef]
  24. Fu L., Xu B.-T., Xu X.-R., Gan R.-Y., Zhang Y., Xia E.-Q., Li H.-B., Antioxidant capacities and total phenolic contents of 62 fruits, Food Chem. 129 (2011) 345–350. [CrossRef]
  25. Isabelle M., Lee B.L., Lim M.T., Koh W.-P., Huang D., Ong C.N., Antioxidant activity and profiles of common fruits in Singapore, Food Chem. 123 (2010) 77–84. [CrossRef]
  26. Wu X., Beecher G.R., Holden J.M., Haytowitz D.B., Gebhardt S.E., Prior R.L., Lipophilic and hydrophilic antioxidant capacities of common foods in the United States, J. Agric. Food Chem. 52 (2004) 4026–4037. [CrossRef] [PubMed]
  27. Halvorsen B.L., Holte K., Myhrstad M.C., Barikmo I., Hvattum E., Remberg S.F., Wold A.B., Haffner K., Baugerod H., Andersen L.F., Moskaug O., Jacobs D.R., Jr., Blomhoff R., A systematic screening of total antioxidants in dietary plants, J. Nutr. 132 (2002) 461–471. [PubMed]
  28. Vijaya Kumar Reddy C., Sreeramulu D., Raghunath M., Antioxidant activity of fresh and dry fruits commonly consumed in india, Food Res. Int. 43 (2010) 285–288. [CrossRef]
  29. Leong L.P., Shui G., An investigation of antioxidant capacity of fruits in singapore markets, Food Chem. 76 (2002) 69–75. [CrossRef]
  30. Murcia M.A., Jimenez A.M., Martinez-Tome M., Evaluation of the antioxidant properties of mediterranean and tropical fruits compared with common food additives, J. Food Protect. 64 (2001) 2037–2046.
  31. Almeida M.M.B., de Sousa P.H.M., Arriaga Â.M.C., do Prado G.M., Magalhães C.E.d.C., Maia G.A., de Lemos T.L.G., Bioactive compounds and antioxidant activity of fresh exotic fruits from northeastern brazil, Food Res. Int. 44 (2011) 2155–2159. [CrossRef]