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Critical Reviews in Food Science and Nutrition Volume 57, 2017 - Issue 11
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Original Articles

Dietary antioxidant synergy in chemical and biological systems

Sunan WangCanadian Food and Wine Institute, Niagara College, Niagara-on-the-Lake, Ontario, Canada
&
Fan ZhuSchool of Chemical Sciences, University of Auckland, Auckland, New ZealandCorrespondence[email protected]
Pages 2343-2357 | Published online: 13 Apr 2017

Citations (46)

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Xuan Chen, Hongyan Li, Bing Zhang & Zeyuan Deng. (2022) The synergistic and antagonistic antioxidant interactions of dietary phytochemical combinations. Critical Reviews in Food Science and Nutrition 62:20, pages 5658-5677.
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Fan Zhu. (2019) Proanthocyanidins in cereals and pseudocereals. Critical Reviews in Food Science and Nutrition 59:10, pages 1521-1533.
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Fan Zhu. (2018) Interactions between cell wall polysaccharides and polyphenols. Critical Reviews in Food Science and Nutrition 58:11, pages 1808-1831.
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Minh Anh Thu Phan, Janet Paterson, Martin Bucknall & Jayashree Arcot. (2018) Interactions between phytochemicals from fruits and vegetables: Effects on bioactivities and bioavailability. Critical Reviews in Food Science and Nutrition 58:8, pages 1310-1329.
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Articles from other publishers (42)

Amna Emhemed Abdurrahim, Vera C. Mazurak & Lingyun Chen. (2023) Gingerols synergize with anthocyanins to induce antioxidant activity in vitro. Frontiers in Nutrition 10.
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Meriem Elkolli, Hayat Elkolli & Hocine Laouer. (2023) First Report on the Antimicrobial, Antioxidant, Antihemolytic and Antiinflammatory Activities of Extracts of Two Apiaceous Species from Eastern Algeria. Current Bioactive Compounds 19:6.
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Saummi Uduwana, Navindu Abeynayake & Indira Wickramasinghe. (2023) Synergistic, antagonistic, and additive effects on the resultant antioxidant activity in infusions of green tea with bee honey and Citrus limonum extract as additives. Journal of Agriculture and Food Research 12, pages 100571.
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Fan Zhu. (2023) Amaranth proteins and peptides: Biological properties and food uses. Food Research International 164, pages 112405.
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Belgheis Ebrahimi, Saeid Baroutian, Jinyao Li, Baohong Zhang, Tianlei Ying & Jun Lu. (2023) Combination of marine bioactive compounds and extracts for the prevention and treatment of chronic diseases. Frontiers in Nutrition 9.
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Adango Miadonye, Mumuni Amadu & Thomas P.O'Keefe. (2023) Spectroscopic determination of the synergistic effect of natural antioxidants in Bio-Transformer oils. Results in Chemistry 5, pages 100852.
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Fan Zhu. 2023. Quinoa. Quinoa 219 265 .
Sajad Ahmad Sofi, Naseer Ahmed, Asmat Farooq, Shafiya Rafiq, Sajad Majeed Zargar, Fozia Kamran, Tanveer Ali Dar, Shabir Ahmad Mir, B. N. Dar & Amin Mousavi Khaneghah. (2022) Nutritional and bioactive characteristics of buckwheat, and its potential for developing gluten‐free products: An updated overview. Food Science & Nutrition.
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Muhamad Insanu, Riza Amalia & Irda Fidrianny. (2022) Potential Antioxidative Activity of Waste Product of Purple Sweet Potato (Ipomoea batatas Lam.). Pakistan Journal of Biological Sciences 25:8, pages 681-687.
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P. Velásquez, A. Giordano, L.M. Valenzuela & G. Montenegro. (2022) Combined antioxidant capacity of Chilean bee hive products using mixture design methodology. LWT 155, pages 112982.
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Xuan Chen, Zeyuan Deng, Liufeng Zheng, Bing Zhang, Ting Luo & Hongyan Li. (2021) Interaction between Flavonoids and Carotenoids on Ameliorating Oxidative Stress and Cellular Uptake in Different Cells. Foods 10:12, pages 3096.
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I Made Wisnu Adhi Putra, Nanang Fakhrudin, I Gusti Ayu Wita Kusumawati, Arief Nurrochmad & Subagus Wahyuono. (2021) Antioxidant properties of extract combination of Coccinia grandis and Blumea balsamifera: An in vitro synergistic effect. Journal of Herbmed Pharmacology 11:1, pages 55-62.
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Roberto Lo Scalzo. (2021) EPR free radical scavenging activity on superoxide, hydroxyl and tert–butyl hydroperoxide radicals by common hydrophilic antioxidants: effect of mixing and influence of glucose and citric acid. European Food Research and Technology 247:9, pages 2253-2265.
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Sunan Wang, Yi Qiu & Fan Zhu. (2021) Kiwifruit (Actinidia spp.): A review of chemical diversity and biological activities. Food Chemistry 350, pages 128469.
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Fan Zhu. (2021) Buckwheat proteins and peptides: Biological functions and food applications. Trends in Food Science & Technology 110, pages 155-167.
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Joseph Patrick Gweyi-Onyango, Mildred Osei-Kwarteng & Gustav Komla Mahunu. 2021. Roselle (Hibiscus sabdariffa). Roselle (Hibiscus sabdariffa) 47 67 .
Saloni Sharma, Payal Kapoor, Satveer Kaur, Anita Kumari, Natasha Sharma, Aman Kumar, Venkatesh Chunduri & Monika Garg. 2021. Physiological, Molecular, and Genetic Perspectives of Wheat Improvement. Physiological, Molecular, and Genetic Perspectives of Wheat Improvement 71 88 .
Igor Ilyasov, Vladimir Beloborodov, Daniil Antonov, Anna Dubrovskaya, Roman Terekhov, Anastasiya Zhevlakova, Asiya Saydasheva, Vladimir Evteev & Irina Selivanova. (2020) Flavonoids with Glutathione Antioxidant Synergy: Influence of Free Radicals Inflow. Antioxidants 9:8, pages 695.
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Asiri N. Karunasiri, Mahendra Gunawardane, Chathuri M. Senanayake, Nimanthi Jayathilaka & Kapila N. Seneviratne. (2020) Antioxidant and Nutritional Properties of Domestic and Commercial Coconut Milk Preparations. International Journal of Food Science 2020, pages 1-9.
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Shilian Zheng, Zeyuan Deng, Fang Chen, Liufeng Zheng, Yao Pan, Qian Xing, Rong Tsao & Hongyan Li. (2020) Synergistic antioxidant effects of petunidin and lycopene in H9c2 cells submitted to hydrogen peroxide: Role of Akt/Nrf2 pathway. Journal of Food Science 85:6, pages 1752-1763.
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Małgorzata Olszowy-Tomczyk. (2020) Synergistic, antagonistic and additive antioxidant effects in the binary mixtures. Phytochemistry Reviews 19:1, pages 63-103.
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Ma. Desiree Belina‐Aldemita, Matthias Schreiner & Stefano D'Amico. (2019) Characterization of phenolic compounds and antioxidative potential of pot‐pollen produced by stingless bees ( Tetragonula biroi Friese) from the Philippines . Journal of Food Biochemistry 44:1.
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Mauricio Moncada-Basualto & Claudio Olea-Azar. 2020. Spectroscopic Techniques & Artificial Intelligence for Food and Beverage Analysis. Spectroscopic Techniques & Artificial Intelligence for Food and Beverage Analysis 53 75 .
Petra TERPINC. (2019) Bound phenolic compounds of whole cereal grains as a functional food component: part two. Acta agriculturae Slovenica 114:2.
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Fabiana Tortora, Rosaria Notariale, Viviana Maresca, Katrina Vanessa Good, Sergio Sorbo, Adriana Basile, Marina Piscopo & Caterina Manna. (2019) Phenol-Rich Feijoa sellowiana (Pineapple Guava) Extracts Protect Human Red Blood Cells from Mercury-Induced Cellular Toxicity. Antioxidants 8:7, pages 220.
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Minh Anh Thu Phan, Martin P Bucknall & Jayashree Arcot. (2019) Effects on intestinal cellular bioaccessibility of carotenoids and cellular biological activity as a consequence of co-ingestion of anthocyanin- and carotenoid-rich vegetables. Food Chemistry 286, pages 678-685.
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Jesús Santana-Gálvez, Luis Cisneros-Zevallos & Daniel A. Jacobo-Velázquez. (2019) A practical guide for designing effective nutraceutical combinations in the form of foods, beverages, and dietary supplements against chronic degenerative diseases. Trends in Food Science & Technology 88, pages 179-193.
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Claire D. Munialo, Nenad Naumovski, Domenico Sergi, David Stewart & Duane D. Mellor. (2019) Critical evaluation of the extrapolation of data relative to antioxidant function from the laboratory and their implications on food production and human health: a review. International Journal of Food Science & Technology 54:5, pages 1448-1459.
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Levon A Tavadyan & Seyran H Minasyan. (2019) Synergistic and antagonistic co-antioxidant effects of flavonoids with trolox or ascorbic acid in a binary mixture. Journal of Chemical Sciences 131:5.
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Veronica Di Nardo, Farah Daaboul, Catherine E. Amey & Victoria Barygina. 2019. Advances in Integrative Dermatology. Advances in Integrative Dermatology 321 344 .
Minh Anh Thu Phan, Martin P. Bucknall & Jayashree Arcot. (2019) Interferences of anthocyanins with the uptake of lycopene in Caco-2 cells, and their interactive effects on anti-oxidation and anti-inflammation in vitro and ex vivo. Food Chemistry 276, pages 402-409.
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Isaac Benito-González, Marta Martínez-Sanz, Maria José Fabra & Amparo López-Rubio. 2019. Dietary Fiber: Properties, Recovery, and Applications. Dietary Fiber: Properties, Recovery, and Applications 125 163 .
Fan Zhu. (2018) Chemical and biological properties of feijoa (Acca sellowiana). Trends in Food Science & Technology 81, pages 121-131.
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Minh Phan, Martin Bucknall & Jayashree Arcot. (2018) Effect of Different Anthocyanidin Glucosides on Lutein Uptake by Caco-2 Cells, and Their Combined Activities on Anti-Oxidation and Anti-Inflammation In Vitro and Ex Vivo. Molecules 23:8, pages 2035.
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Fan Zhu. (2018) Anthocyanins in cereals: Composition and health effects. Food Research International 109, pages 232-249.
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Ezgi Doğan Cömert & Vural Gökmen. (2018) Evolution of food antioxidants as a core topic of food science for a century. Food Research International 105, pages 76-93.
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Simone G.J. van Breda & Theo M.C.M. de Kok. (2018) Smart Combinations of Bioactive Compounds in Fruits and Vegetables May Guide New Strategies for Personalized Prevention of Chronic Diseases. Molecular Nutrition & Food Research 62:1, pages 1700597.
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Sunan Wang & Fan Zhu. (2017) Chemical composition and biological activity of staghorn sumac (Rhus typhina). Food Chemistry 237, pages 431-443.
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Fan Zhu. (2017) Coix: Chemical composition and health effects. Trends in Food Science & Technology 61, pages 160-175.
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Sunan Wang & Fan Zhu. (2016) Antidiabetic dietary materials and animal models. Food Research International 85, pages 315-331.
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Fan Zhu. (2016) Chemical composition and health effects of Tartary buckwheat. Food Chemistry 203, pages 231-245.
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Fan Zhu. (2016) Chemical composition, health effects, and uses of water caltrop. Trends in Food Science & Technology 49, pages 136-145.
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