123
Views
61
CrossRef citations to date
0
Altmetric
Original Article

Invited Review Free Radicals in Foods

&
Pages 147-176 | Received 19 Apr 1994, Published online: 07 Jul 2009

Keep up to date with the latest research on this topic with citation updates for this article.

Read on this site (7)

Isabela Costa Guimarães, Kelen Cristina dos Reis, Evandro Galvão Tavares Menezes, Paulo Rogério Siriano Borges, Ariel Costa Rodrigues, Renato Leal, Thais Hernandes, Elisângela Helena Nunes de Carvalho & Eduardo Valério de Barros Vilas Boas. (2016) Combined effect of starch/montmorillonite coating and passive MAP in antioxidant activity, total phenolics, organic acids and volatile of fresh-cut carrots. International Journal of Food Sciences and Nutrition 67:2, pages 141-152.
Read now
Cláudia Afonso, Narcisa M. Bandarra, Leonor Nunes & Carlos Cardoso. (2016) Tocopherols in Seafood and Aquaculture Products. Critical Reviews in Food Science and Nutrition 56:1, pages 128-140.
Read now
Snežana Saičić, Vesna Matekalo-Sverak, Snežana Nenadović & Ljiljana Kljajević. (2013) Thermal Stability of Total Lipids Extracted from Zlatibor Bacon. International Journal of Food Properties 16:6, pages 1191-1199.
Read now
Mohamed Hazzit, Aoumeur Baaliouamer & Sabrina Douar-Latreche. (2013) Effect of heat treatment on the chemical composition and the antioxidant activity of essential oil of Thymus pallescens de Noé from Algeria. Journal of Essential Oil Research 25:4, pages 308-314.
Read now
Aldo Prandini, Samantha Sigolo, Carla Cerioli & Gianfranco Piva. (2009) Survey on conjugated linoleic acid (CLA) content and fatty acid composition of Grana Padano cheese produced in different seasons and areas. Italian Journal of Animal Science 8:4, pages 531-540.
Read now
EllaA. Kordysh, Ingrid Emerit, JohnR. Goldsmith, Ludmila Merkin, Michael Quastel, Arkady Bolotin & Michael Friger. (2001) Dietary and Clastogenic Factors in Children Who Immigrated to Israel from Regions Contaminated by the Chernobyl Accident. Archives of Environmental Health: An International Journal 56:4, pages 320-326.
Read now
CatherineL. Allen, JaneE. Lancaster & DavidS. Robinson. (1999) Lipoxygenase activity in seeds from New Zealand native plants. New Zealand Journal of Botany 37:4, pages 737-745.
Read now

Articles from other publishers (54)

Monalisa Sahoo, Pramod Aradwad, Chirasmita Panigrahi, Vivek Kumar & S. N. Naik. 2023. Novel Technologies in Food Science. Novel Technologies in Food Science 333 373 .
Marielba de los Ángeles Rodríguez Salazar, Glides Rafael O. Urbina, Priscila do N. Bezerra, Vânia M.B. Cunha, Marcilene P. da Silva, Flávia C.S. Pires, Ana P. de S. e Silva, Maria C.R. Ferreira, Jhonatas Rodrigues Barbosa, Sérgio H.B. de Sousa & Raul N. de CarvalhoJrJr. 2023. Green Sustainable Process for Chemical and Environmental Engineering and Science. Green Sustainable Process for Chemical and Environmental Engineering and Science 289 308 .
Violaine Gérard, Emel Ay, Valentin Launay, Christophe Galopin, Fabrice Morlet‐Savary & Jacques Lalevée. (2022) Improvement of color stability using a chelating agent in model soft beverages subjected to Fenton reaction. Journal of the Chinese Chemical Society 69:7, pages 1096-1105.
Crossref
Syed Ahsan Elahi Bukhari, Syed Mubashar Sabir, Shahbaz Ali, Ali Turaib, Sun Xin, Yasir Niaz, Summyia Khan, Syed Arif Hussain, Iqra Afzal, Syed Faheem Anjum Gillani, Abdullah Ahmed Al-Ghamdi, Mohamed S. Elshikh, Mohamed A.A. Ahmed, Inzamam Ul Haq & Marian Brestic. (2022) Antioxidant and enzyme inhibitory activities of Zizypus jujuba, Adhatoda vasica and Berberis lycium from hilly areas. Journal of King Saud University - Science 34:4, pages 101980.
Crossref
Yee-Shan Ku, Ming-Sin Ng, Sau-Shan Cheng, Ching-Yee Luk, Ndiko Ludidi, Gyuhwa Chung, Shwu-Pyng T. Chen & Hon-Ming Lam. 2022. Soybean Physiology and Genetics. Soybean Physiology and Genetics 295 347 .
Nana Cui, Guixi Wang, Qinghua Ma, Tiantian Zhao, Zhentai Han, Zhen Yang & Lisong Liang. (2021) Evolution of lipid characteristics and minor compounds in hazelnut oil based on partial least squares regression during accelerated oxidation process. LWT 150, pages 112025.
Crossref
Viviana Garau, Cristina Manis, Paola Scano & Pierluigi Caboni. (2021) Compositional Characteristics of Mediterranean Buffalo Milk and Whey. Dairy 2:3, pages 469-488.
Crossref
Weng Yee Chong, Thomas J. Secker, Craig N. Dolder, Charles W. Keevil & Timothy G. Leighton. (2021) The Possibilities of Using Ultrasonically Activated Streams to Reduce the Risk of Foodborne Infection from Salad. Ultrasound in Medicine & Biology 47:6, pages 1616-1630.
Crossref
Veronika Valková, Hana Ďúranová, Lucia Galovičová, Eva Ivanišová & Miroslava Kačániová. (2021) Evaluation of vapor-phase antifungal activities of selected plant essential oils against fungal strains growing on bread food model. Potravinarstvo Slovak Journal of Food Sciences 15, pages 210-217.
Crossref
Aysun Yücetepe, Gokce Altin & Beraat Özçelik. (2020) A novel antioxidant source: evaluation of in vitro bioaccessibility, antioxidant activity and polyphenol profile of phenolic extract from black radish peel wastes ( Raphanus sativus L. var. niger ) during simulated gastrointestinal digestion . International Journal of Food Science & Technology 56:3, pages 1376-1384.
Crossref
Rosana G. Moreira & M. Elena Castell-Perez. 2021. Innovative Food Processing Technologies. Innovative Food Processing Technologies 1 18 .
Syed Mubashar Sabir, Syed Rizwan Abbas, Shabnam Shahida & Muhammad Faraz Khan. (2020) In-Vitro antioxidant, anti-lipid peroxidative activities and In-Silico study of Terminalia chebula bioactive compounds. Clinical Phytoscience 6:1.
Crossref
Nana Cui, Guixi Wang, Qinghua Ma, Tiantian Zhao, Ruhua Li & Lisong Liang. (2020) Effect of cold-pressed on fatty acid profile, bioactive compounds and oil oxidation of hazelnut during oxidation process. LWT 129, pages 109552.
Crossref
Yılmaz UÇAR & Fatih ÖZOĞUL. (2020) Farklı konsantrasyonlarda kullanılan nisinin soğukta (4±2oC) depolanan levrek (Dicentrarchus labrax) filetolarının yağ asitleri üzerine etkileri. Acta Aquatica Turcica, pages 22-38.
Crossref
S.M. Kamrul Hasan, Matteo Scampicchio, Giovanna Ferrentino, Mosibo Ornella Kongi & Lee D. Hansen. (2019) Thermodynamics and kinetics of the Fenton reaction in foods. Thermochimica Acta 682, pages 178420.
Crossref
José Carlos Ribeiro, Rui Costa Lima, Margarida R.G. Maia, Agostinho A. Almeida, António J.M. Fonseca, Ana Rita J. Cabrita & Luís Miguel Cunha. (2019) Impact of defatting freeze-dried edible crickets (Acheta domesticus and Gryllodes sigillatus) on the nutritive value, overall liking and sensory profile of cereal bars. LWT 113, pages 108335.
Crossref
Takuji Tanaka. 2019. Encyclopedia of Food Chemistry. Encyclopedia of Food Chemistry 85 95 .
Angelica M. Gutierrez, Terri D. Boylston & Stephanie Clark. (2018) Effects of Pro-Oxidants and Antioxidants on the Total Antioxidant Capacity and Lipid Oxidation Products of Milk During Refrigerated Storage. Journal of Food Science 83:2, pages 275-283.
Crossref
David Castejón, Antonio Herrera, Ángeles Heras, Isabel Cambero & Inmaculada Mateos-Aparicio. (2017) Oil Quality Control of Culinary Oils Subjected to Deep-Fat Frying Based on NMR and EPR Spectroscopy. Food Analytical Methods 10:7, pages 2467-2480.
Crossref
R. Morales-Medina, P. J. García-Moreno, M. M. Muñío, A. Guadix & E. M. Guadix. (2015) Optimization of α-tocopherol and ascorbyl palmitate addition for the stabilization of sardine oil. Grasas y Aceites 66:2, pages e069.
Crossref
Vanshika Adiani, Sumit Gupta, Suchandra Chatterjee, Prasad S. Variyar & Arun Sharma. (2013) Activity guided characterization of antioxidant components from essential oil of Nutmeg (Myristica fragrans). Journal of Food Science and Technology 52:1, pages 221-230.
Crossref
Rohan V. Tikekar & Nitin Nitin. 2014. Microencapsulation in the Food Industry. Microencapsulation in the Food Industry 353 365 .
JAVAD ALIAKBARLU & HOSSEIN TAJIK. (2012) ANTIOXIDANT AND ANTIBACTERIAL ACTIVITIES OF VARIOUS EXTRACTS OF BORAGO OFFICINALIS FLOWERS . Journal of Food Processing and Preservation 36:6, pages 539-544.
Crossref
V. Bercu, C.D. Negut & O.G. Duliu. (2012) Detection of irradiated frog (Limnonectes macrodon) leg bones by multifrequency EPR spectroscopy. Food Chemistry 135:4, pages 2313-2319.
Crossref
Adriana Cristina de Oliveira Silva, Eliane Teixeira Mársico, Edgar Francisco Oliveira de Jesus, Carlos Frederico Guimarães & Marco Antonio Sloboda Cortez. (2011) Effect of gamma radiation on lipids by the TBARS and NMR. Brazilian Archives of Biology and Technology 54:6, pages 1343-1348.
Crossref
Salah Selmi, Zouhour Limam, Irineu Batista, Narcisa M. Bandarra & Maria L. Nunes. (2011) Effects of storage temperature and α-tocopherol on oil recovered from sardine mince. International Journal of Refrigeration 34:5, pages 1315-1322.
Crossref
Swati Bhardwaj, Santosh Jain Passi & Anoop Misra. (2011) Overview of trans fatty acids: Biochemistry and health effects. Diabetes & Metabolic Syndrome: Clinical Research & Reviews 5:3, pages 161-164.
Crossref
MOHAMMAD REZA GHOMI, MEHDI NIKOO, ZOHEIR HESHMATIPOUR, AMENEH AMIR JANNATI, MAHMUDREZA OVISSIPOUR, SOOTTAWAT BENJAKUL, MASOOD HASHEMI, HAMID FAGHANI LANGROUDI, MEHDI HASANDOOST & DANIAL JADIDDOKHANI. (2011) EFFECT OF SODIUM ACETATE AND NISIN ON MICROBIOLOGICAL AND CHEMICAL CHANGES OF CULTURED GRASS CARP (CTENOPHARYNGODON IDELLA) DURING REFRIGERATED STORAGE. Journal of Food Safety 31:2, pages 169-175.
Crossref
In-Kyoung Lee, Myung-Suk Han, Myeong-Seok Lee, Young-Sook Kim & Bong-Sik Yun. (2010) Styrylpyrones from the medicinal fungus Phellinus baumii and their antioxidant properties. Bioorganic & Medicinal Chemistry Letters 20:18, pages 5459-5461.
Crossref
S. Anahi Dandlen, A. Sofia Lima, Marta D. Mendes, M. Graça Miguel, M. Leonor Faleiro, M. João Sousa, Luis G. Pedro, José G. Barroso & A. Cristina Figueiredo. (2010) Antioxidant activity of six Portuguese thyme species essential oils. Flavour and Fragrance Journal 25:3, pages 150-155.
Crossref
G Corona, JPE Spencer & MA Dessì. (2009) Extra virgin olive oil phenolics: absorption, metabolism, and biological activities in the GI tract. Toxicology and Industrial Health 25:4-5, pages 285-293.
Crossref
Rajesh Kumar, Nawal K Dubey, Om P Tiwari, Yamini B Tripathi & Kauskal K Sinha. (2007) Evaluation of some essential oils as botanical fungitoxicants for the protection of stored food commodities from fungal infestation. Journal of the Science of Food and Agriculture 87:9, pages 1737-1742.
Crossref
Jasna Malešič, Matija Strlič, Jana Kolar & Slovenko Polanc. (2005) The influence of halide and pseudo-halide antioxidants in Fenton-like reaction systems containing copper(II) ions. Journal of Molecular Catalysis A: Chemical 241:1-2, pages 126-132.
Crossref
A. Tomaino, F. Cimino, V. Zimbalatti, V. Venuti, V. Sulfaro, A. De Pasquale & A. Saija. (2005) Influence of heating on antioxidant activity and the chemical composition of some spice essential oils. Food Chemistry 89:4, pages 549-554.
Crossref
Antonio J. Aliste & Nélida L. Del Mastro. (2004) Ascorbic acid as radiation protector on polysaccharides used in food industry. Colloids and Surfaces A: Physicochemical and Engineering Aspects 249:1-3, pages 131-133.
Crossref
C.K.B. Ferrari & E.A.F.S. Torres. (2002) Lipid oxidation and quality parameters of sausages marketed locally in the town of Săo Paulo (Brazil). Czech Journal of Food Sciences 20:4, pages 144-150.
Crossref
José L. Quiles, Jesús R. Huertas, Maurizio Battino, M. Carmen Ramírez-Tortosa, Modesta Cassinello, José Mataix, Magdalena Lopez-Frias & Mariano Mañas. (2007) The intake of fried virgin olive or sunflower oils differentially induces oxidative stress in rat liver microsomes. British Journal of Nutrition 88:1, pages 57-65.
Crossref
Marco Balestrieri, Maria Stefania Spagnuolo, Luisa Cigliano, Gilda Storti, Lino Ferrara, Paolo Abrescia & Elena Fedele. (2002) Evaluation of oxidative damage in mozzarella cheese produced from bovine or water buffalo milk. Food Chemistry 77:3, pages 293-299.
Crossref
José L Quiles, M.Carmen Ramı́rez-Tortosa, J.Alfonso Gómez, Jesús R Huertas & José Mataix. (2002) Role of vitamin E and phenolic compounds in the antioxidant capacity, measured by ESR, of virgin olive, olive and sunflower oils after frying. Food Chemistry 76:4, pages 461-468.
Crossref
Sergio Eduardo SOARES. (2002) Ácidos fenólicos como antioxidantes. Revista de Nutrição 15:1, pages 71-81.
Crossref
Luciana Cabrini, Vanni Barzanti, Marta Cipollone, Diana Fiorentini, Gabriele Grossi, Brunella Tolomelli, Laura Zambonin & Laura Landi. (2001) Antioxidants and Total Peroxyl Radical-Trapping Ability of Olive and Seed Oils. Journal of Agricultural and Food Chemistry 49:12, pages 6026-6032.
Crossref
Birte Ahrens, Matthew G. Davidson, V. Trevor Forsyth, Mary F. Mahon, Andrew L. Johnson, Sax A. Mason, Richard D. Price & Paul R. Raithby. (2001) Neutron Diffraction Study of a Phenol·Nitroxide Radical Adduct:  A Structural Model for Hydrogen Atom Abstraction by Peroxyl Radicals from Vitamin E and Related Phenolic Antioxidants. Journal of the American Chemical Society 123:37, pages 9164-9165.
Crossref
Clifford G. Beddows, Charanjit Jagait & Michael J. Kelly. (2001) Effect of ascorbyl palmitate on the preservation of α-tocopherol in sunflower oil, alone and with herbs and spices. Food Chemistry 73:3, pages 255-261.
Crossref
Jana Kolar, Matija Strlič & Boris Pihlar. (2001) New colourimetric method for determination of hydroxyl radicals during ageing of cellulose. Analytica Chimica Acta 431:2, pages 313-319.
Crossref
Matija Strlič, Jana Kolar & Boris Pihlar. (2001) Some preventive cellulose antioxidants studied by an aromatic hydroxylation assay. Polymer Degradation and Stability 73:3, pages 535-539.
Crossref
Donato Pastore, Daniela Trono, Lucia Padalino, Natale Di Fonzo & Salvatore Passarella. (2000) p-Nitrosodimethylaniline (RNO) bleaching bysoybean lipoxygenase-1. Biochemical characterization andcoupling with oxodiene formation. Plant Physiology and Biochemistry 38:11, pages 845-852.
Crossref
. 2000. Food Shelf Life Stability. Food Shelf Life Stability 309 334 .
D Pastore, D Trono, L Padalino, S Simone, D Valenti, N Di Fonzo & S Passarella. (2000) Inhibition by α-Tocopherol and L-Ascorbate of Linoleate Hydroperoxidation and β-Carotene Bleaching Activities in Durum Wheat Semolina. Journal of Cereal Science 31:1, pages 41-54.
Crossref
Suria Aziz, Zecai Wu & David S Robinson. (1999) Potato lipoxygenase catalysed co-oxidation of β-carotene. Food Chemistry 64:2, pages 227-230.
Crossref
Russel J. Reiter. (1998) Cytoprotective properties of melatonin: presumed association with oxidative damage and aging. Nutrition 14:9, pages 691-696.
Crossref
Carlos Kusano Bucalen Ferrari. (1998) Oxidação lipídica em alimentos e sistemas biológicos: mecanismos gerais e implicações nutricionais e patológicas. Revista de Nutrição 11:1, pages 3-14.
Crossref
F.L. Schanbacher, R.S. Talhouk & F.A. Murray. (1997) Biology and origin of bioactive peptides in milk. Livestock Production Science 50:1-2, pages 105-123.
Crossref
Gerald Scott. 1997. Antioxidants in Science, Technology, Medicine and Nutrition. Antioxidants in Science, Technology, Medicine and Nutrition 36 79 .
David S. Robinson, Zecai Wu, Claire Domoney & Rod Casey. (1995) Lipoxygenases and the quality of foods. Food Chemistry 54:1, pages 33-43.
Crossref

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.