Joint health benefits from antioxidant supplementation Improvement of knee osteoarthritis with anti-inflammatory supplements

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Carbohydrate content and in vitro antioxidant capacity of different extracts of fresh Bulgarian Portulaca oleracea L.

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The effects of black and green tea on antioxidant activity and sensory characteristics of kefir

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Protective effects of Astaxanthin on exercise-induced oxidative damage in rats

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Nutritional composition and antioxidant activities of Platycodon grandiflorum flower and leaf

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Antioxidants: flavonoids from Eucommia ulmoides leaves
Extraction, purification and evaluation in vitro and in vivo

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Antioxidant capacity and antimicrobial activity of selected aromatic Egyptian plants Promising raw materials for “superfoods” and dietary supplements

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Biochemical composition and antioxidant potential of fermented tropical fruits juices
Antioxidant potential of fermented fruits juices

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Oregano and sage essential oils improve antioxidant status of raw and cooked breast and thigh chicken meat
In vivo investigation of antioxidant constituents of oregano and sage on chicken breast and thigh meat

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Plant part variability of Sambucus ebulus L. secondary metabolites content and antioxidant activity

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Antioxidant activity and total polyphenol content of coffee extracted by three extraction methods

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Plant part variability of Sambucus ebulus L. secondary metabolites content and antioxidant activity

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Antioxidant activity and total polyphenol content of coffee extracted by three extraction methods

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Antioxidant and sensory properties of green tea-dried fruits blends

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Antioxidant activity and phenolic contents
Pomegranate vinegar

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Antioxidants
Bioavailability and the marker concept

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The estimation of the intakes of dietary flavonoids by a group of young Polish females

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Effects of solvent extraction system on concentration and antioxidant activity of strawberry phenolics

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Total antioxidant capacity of decaffeinated beverages

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Natural astaxanthin, antioxidant protection power for healthy eyes

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Changes in total phenolic and flavonoid contents and antioxidant activities of the fruit from Elaeagnus angustifolia during an 80-day study period

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Antioxidant activity and sensory attributes of tomatoes dehydrated by combination of microwave and convective heating

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Antioxidant activities
of polysaccharides of Flammulina velutipes obtained by ultra filtration

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Polyphenols from Adansonia Digitata Extraction, antioxidant analysis and total phenols content

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Antioxidant activity of different varieties of lotus (Nelumbo nuficera Gaertn) rhizome

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INFLUENCE OF STEVIA –  additives on antioxidant properties of different green teas

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New antioxidant mechanisms and functional foods Part 2

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New antioxidant mechanisms and functional foods Part 1

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