ライフサイエンスコーパス: antioxidant

1 cumin essential oil could be used as natural antioxidant.

2 d its application in mayonnaise as a natural antioxidant.

3 cellular energy metabolism and as a membrane antioxidant.

4 Ergosterol was investigated as antioxidant.

5 luated, along with a control and a synthetic antioxidant.

6 and products, despite their rich endogenous antioxidants.

7 ng by-product, is rich in fiber, protein and antioxidants.

8 phenolic compounds were each added to SL as antioxidants.

9 nthocyanins, which have unique properties as antioxidants.

10 rest in vitro that was partially restored by antioxidants.

11 markers but also rescues levels of depleted antioxidants.

12 ous broccoli powder rich in the precursor to antioxidant-activating sulforaphane significantly amelio

13 bited a strong positive relationship between antioxidant activities and anticholinesterase activity.

14 Increased antioxidant activities at 3 and 5 min of blanching varie

15 Also, higher antioxidant activities in gastrointestinal track model s

16 O NPs) on plant growth, oxidative stress and antioxidant activities in the hydroponically grown tissu

17 s to evaluate the in vitro antimicrobial and antioxidant activities of different bran extracts and co

18 These compounds highly influenced the antioxidant activities of longan wine produced by incorp

19 The seeds also presented antioxidant activities using the DPPH (SC(50)10.30-15.87

20 one subunits were found to possess important antioxidant activities while being substantially less to

21 mising source of natural compounds with high antioxidant activities.

22 s increased the soluble phenolic content and antioxidant activities.

23 rent yeast strains showed various extents of antioxidant activities; however, the fermentation temper

24 (291.51 +/- 1.83 mg GAE/ 100 g mushroom) and antioxidant activity (58.15 +/- 0.86 DPPH % scavenging).

25 Conventional extracts showed higher antioxidant activity (92.31 +/- 1.5%) than those obtaine

26 lied for the first time to the evaluation of antioxidant activity (AOA) of 6 chlorogenic acids (CGAs)

27 tentiometric method (HPM) for evaluating the antioxidant activity (AOA) of fruits and vegetables, whi

28 olyphenols (free and conjugated) content and antioxidant activity (AOA) of organic and conventional a

29 MS/MS analysis and all berry extracts showed antioxidant activity and antiproliferative effects on ce

30 The antioxidant activity and encapsulation efficiency of the

31 These compounds are associated to strong antioxidant activity and enhanced health benefits.

32 raction, being aqueous ethanol preferred for antioxidant activity and PLE for inhibitory lipase activ

33 aceutical traits, identifying cultivars with antioxidant activity and total anthocyanins content clos

34 rson coefficient, R = 0.970-0.991) while the antioxidant activity assay was moderate to high (R = 0.7

35 They also displayed high antioxidant activity based on DPPH (623-1903umol(TE)/100

36 The liquid fraction had the highest antioxidant activity based on results from DPPH, ABTS an

37 Interestingly, 3-IPMA showed a mild antioxidant activity by DPPH assay (EC(50) = 3940 mg/L),

38 Therefore, this study aims to screen the antioxidant activity by six methods and determine the ch

39 Antioxidant activity in TICs, mediated by the transcript

40 than 10-fold higher than ME, that suggested antioxidant activity is correlated with polyphenol compo

41 r 100 g of soybean hull was obtained with an antioxidant activity of 2.17 mmoles of Trolox equivalent

42 much reduction of bioactive constituents and antioxidant activity of APIp.

43 FRAP and DPPH assays were used to determine antioxidant activity of cinnamon extract.

44 tent (IL-6, IL-8, IL-10, and TNF-alpha), and antioxidant activity of human milk was analyzed after th

45 e the profile of bioactive compounds and the antioxidant activity of inodorus melon peels.

46 pacity showed a decreasing trend of the ORAC antioxidant activity of onion, while ABTS and DPPH did n

47 The relevance of the CA/COL ratio for the antioxidant activity of rosemary extracts was also analy

48 strains caused an increase in flavonols and antioxidant activity of sea buckthorn-apple juices.

49 henol and flavonoid content and the in vitro antioxidant activity of Secondatia floribunda A.

50 Functional properties and antioxidant activity of soybean meal extracts obtained b

51 oids content, phenolics profile by HPLC, and antioxidant activity of ten fruit beer produced adding f

52 CA had higher antioxidant activity than COL, although COL seemed to re

53 ic, flavonoid, chlorophyll content (TCC) and antioxidant activity varied from 12.02 to 17.44 mg GAE/g

54 Antioxidant activity was determined through in-vitro ass

55 The antioxidant activity was determined using six different

56 Bioactive compounds demonstrating antioxidant activity were analyzed in berries and leaves

57 id, total phenolics, and carotenoids, higher antioxidant activity, and greater alpha-amylase, alpha-g

58 resented higher phenolics, total flavonoids, antioxidant activity, and increased fluidity, and lower

59 The analyses of total phenolic content, antioxidant activity, and individual phenolic compounds

60 and hydroxycinnamic acids, affording strong antioxidant activity, as detected by the protection of m

61 th, volatile compounds, protein profile, and antioxidant activity, before and after baking, were anal

62 The droplet diameter, viscosity, antioxidant activity, encapsulation efficiency and loadi

63 Roasting variably increased the a* value, antioxidant activity, protein, oil, total phenolic, and

64 In addition, it was observed that the antioxidant activity, the content in coumaroyl derivativ

65 between volatile terpenes and the lipophilic antioxidant activity, were observed in the grilled meats

66 reached, showing the functional oils a great antioxidant activity, which was apparently much higher w

67 ermentation also led to a marked increase of antioxidant activity, with the highest levels found in w

68 and the N(alpha)Fmoc-l-Lys groups showed an antioxidant activity-enhancing effect.

69 from most of the strains exhibited prominent antioxidant activity.

70 an 60, in terms of entrapment efficiency and antioxidant activity.

71 reduce quinones to catechols enabling their antioxidant activity.

72 tract with both high level of oleuropein and antioxidant activity.

73 tosynthesis, heme, tetrapyrrole binding, and antioxidant activity.

74 gamma hepatic expression and induces hepatic antioxidant activity.

75 xploited, it is a source of polyphenols with antioxidant activity.

76 ct of their chirality on their transport and antioxidant activity.

77 luding ginsenoside Rg3 (Rg3), exhibit robust antioxidant activity.

78 d crackers showed higher total phenolics and antioxidant activity.

79 he prepared bread samples showed significant antioxidant activity.

80 The addition of 9M5 revealed antioxidant activity: It inhibited the degradation of th

81 It functions as an antioxidant agent promoting neuronal survival.

82 In contrast, dietary supplementation of the antioxidant alpha-tocopherol decreased reactive oxygen s

83 In addition, total phenolic content, antioxidant and ACE inhibitory activities were evaluated

84 act, all beverages showed an increase in the antioxidant and ACE inhibitory activities.

85 rals, metabolites and enzymes as well as the antioxidant and anti-inflammatory activities were determ

86 and freeze drying, respectively for optimal antioxidant and anti-inflammatory activities with favora

87 ne, is an organoselenium pharmaceutical with antioxidant and anti-inflammatory properties.

88 rategy to increase the hypocholesterolaemic, antioxidant and antibacterial activities of fenugreek se

89 ug/g of extract), also resulting in a higher antioxidant and antibacterial activities.

90 ealed as a source of compounds with relevant antioxidant and anticancer activity.

91 the presence of various phytochemicals with antioxidant and antidiabetic properties, which include m

92 The antioxidant and antimicrobial ability of the extracts we

93 hances health-promoting biomolecules and the antioxidant and antineoplastic properties of milk.

94 on, and anti-diabetic activities, as well as antioxidant and antinitrosant properties.

95 p step to evaluate the phenolic composition, antioxidant and antiproliferative activities from three

96 and shallots (SAE) were evaluated for their antioxidant and cytoprotective properties.

97 he function of Q(6) in respiration and as an antioxidant and is believed to chaperone Q(6) from its s

98 iations between survival outcomes and use of antioxidant and other dietary supplements both before an

99 ing pathway and redox sensing, we found that antioxidant and redox-active molecules were capable of r

100 N-Acetylcysteine (NAC), a strong antioxidant and ROS scavenger, abrogated DRP1-dependent

101 nce for milk quality improvement in terms of antioxidants and PL enrichment without compromising tota

102 sly active (antimicrobial, UV-protective and antioxidant) and smart (temperature sensing) properties.

103 acts by retarding proliferation, activating antioxidants, and enhancing DNA repair.

104 acids, and its bioactive properties, such as antioxidant, anti-proliferate, anti-inflammatory, and an

105 The phenolic profile, antioxidant, antibacterial and hepatotoxic properties we

106 ide range of biological activities including antioxidant, antimicrobial and anti-inflammatory ones.

107 oad range of therapeutic potential including antioxidant, antimicrobial, antityrosinase, anticancer,

108 results confirmed that oxidative stress and antioxidants are a critical contributor of pathophysiolo

109 Foods rich in antioxidants as measured by antioxidant capacity may ret

110 To date, however, antioxidant assays require costly instrumentations, labo

111 n does not exceed 8.4% and recovery of model antioxidant at close to 100%.

112 water availability (100%, 50% and 25% WA) on antioxidant attributes and essential oil constituents of

113 sign was used to highlight the most suitable antioxidants based on their diversification potential us

114 nt, as the delivery system provides inherent antioxidant benefits that can be harnessed to work in co

115 rom two peach varieties, showing contrasting antioxidant capacities according to hydrophilic-oxygen r

116 The antioxidant capacities and overall likeness score of DP

117 increased the phenolic compounds content and antioxidant capacities of the seed 1 porridges in ~19% a

118 unts of total phenolic, total flavonoid, and antioxidant capacities, documented by DPPH, FRAP, and TE

119 g encapsulation using modified starch on PP, antioxidant capacity (AOC) and color properties.

120 Polyphenol composition (LC-MS) and antioxidant capacity (PCL, FRAP) were measured.

121 In this framework, the total antioxidant capacity (TAC), namely, the overall pattern

122 The Trolox equivalent antioxidant capacity (TEAC) of red wine, coffee and gree

123 ample is correlated to its trolox equivalent antioxidant capacity (TEAC).

124 0% was performed and phenolics, anthocyanin, antioxidant capacity and color difference of the microca

125 l parameters: color, non-enzymatic browning, antioxidant capacity and phenolic profile.

126 rticle digests retained 1.5 to 2-fold higher antioxidant capacity and suppressed the expression of pr

127 Antioxidant capacity and total phenolic content were mea

128 e plant also shows high phenolic content and antioxidant capacity associated with the leaves, fruit,

129 photoaging associated with increasing total antioxidant capacity compared with the group with the lo

130 Beads released high antioxidant capacity during digestion assessed by severa

131 Tumor cells must alter their antioxidant capacity for maximal metastatic potential.

132 ted melanoma cells to discover that elevated antioxidant capacity is linked to BRAFi sensitivity in m

133 mples exhibiting high polyphenol content and antioxidant capacity levels.

134 Foods rich in antioxidants as measured by antioxidant capacity may retard skin aging among healthy

135 The polyphenolic content and the antioxidant capacity of seven tannins with different bot

136 aining the content of phenolic compounds and antioxidant capacity of the samples.

137 The influence of heating on their antioxidant capacity showed a decreasing trend of the OR

138 ve registered higher polyphenols content and antioxidant capacity than those ohmically heated.

139 al methods, comparable to some common foods; antioxidant capacity was improved with sucrose and arabi

140 the bioaccessibility of polyphenols and the antioxidant capacity was investigated during sequential

141 Total phenolics, curcumin and antioxidant capacity were determined by spectrophotometr

142 en physiological parameters (mostly salivary antioxidant capacity) and retronasal aroma release that

143 and salivary flow rate, protein content and antioxidant capacity) of a cohort of 54 community-dwelli

144 ic characteristics, colorimetric properties, antioxidant capacity, and cytotoxicity of melanoidins we

145 Both the nutritional profile, the antioxidant capacity, and microbial quality of the produ

146 ction/lipid degradation products), increased antioxidant capacity, and total lipid and phenolic conte

147 rmentable sugars, total phenolic content and antioxidant capacity, beta-glucans, pyridoxine, folates

148 c analysis indicated changes in fatty acids, antioxidant capacity, biochemicals related to methylatio

149 her content of polyphenols and vitamin C and antioxidant capacity, but lower values of L*, C*(ab) and

150 nits corroborated with the results found for antioxidant capacity, enzyme inhibitory experiments, and

151 stinguished profile (lignans, stilbenes) and antioxidant capacity, especially in bound extracts (1.3

152 are associated with degradation of phytate, antioxidant capacity, exopolysaccharides, phenolic compo

153 Total phenolic content (TPC), antioxidant capacity, inhibitory effects against crucial

154 , improved glucose and insulin tolerance and antioxidant capacity, reduced leptin and insulin, and in

155 city compared with the group with the lowest antioxidant capacity, separately in younger (<=45 years)

156 CPE supplementation increased milk antioxidant capacity, suggesting antioxidant transfer fr

157 ontents, anthocyanin, tocopherols as well as antioxidant capacity, whereas the opposite results were

158 behavior has a significant influence on Hp's antioxidant capacity, with potentially distinctive perso

159 ns total anthocyanins, flavanols, flavonols, antioxidant capacity.

160 ons were performed as markers of circulating antioxidant capacity.

161 the bioactive compounds identified, and the antioxidant capacity.

162 presented high phenolic compound content and antioxidant capacity.

163 e cholinesterase inhibitor huprine Y and the antioxidant capsaicin results in compounds with nanomola

164 eds under different stress conditions on the antioxidant characteristics of their extractable and bou

165 enols being used industrially as a source of antioxidants, colorants, and bioactives.

166 Filtration results in the loss of antioxidant compounds while adding spices increases thei

167 l pattern of both enzymatic and nonenzymatic antioxidant compounds within the body, represents an imp

168 Total phenols, saponins, iridoids and total antioxidant content and DPPH scavenging activity were in

169 at varieties, together with their endogenous antioxidant contents.

170 strated that localized synthesis of flavonol antioxidants control the level of H(2)O(2) and root hair

171 notion that coffee bioactives contribute to antioxidant defense and detoxification processes in vivo

172 esence or absence of the master regulator of antioxidant defense nuclear factor erythroid 2-related f

173 cantly reduced oxidative stress and improved antioxidant defense response.

174 stress sensor and regulator of mitochondrial antioxidant defenses, is often suppressed in many primar

175 enine (Sino), a potent anti-inflammatory and antioxidant drug conjugated to hydroxyl terminated gener

176 mited by single time-point determinations of antioxidant effect and can miss vital information about

177 Furthermore, the type of antioxidant effect of substrates and commercial antioxid

178 The antioxidant effect of the tannic acid grafted polypropyl

179 peak accounted fully and exclusively for its antioxidant effect.

180 on for both the hydrolyzing activity and the antioxidant effect.

181 rical charge of the emulsifier modulated the antioxidant effectiveness of sinapic acid esters, while

182 ecreases inflammatory lipids, and has strong antioxidant effects.

183 an, however, be used for early assessment of antioxidants efficacy in oil-in-water emulsions.

184 ive stability of emulsions but decreased the antioxidant efficiency of the more lipophilic derivative

185 The antioxidant enzyme extracellular superoxide dismutase (S

186 of high-iron diets or depletion of Gpx4, an antioxidant enzyme reported as an important ferroptosis

187 logged forests had a higher activity of the antioxidant enzyme superoxide dismutase and a different

188 Overexpression of antioxidant enzymes such as catalase, by 73.4 fold was a

189 ced cortical oxidized proteins and increased antioxidant enzymes superoxide dismutase 2 (SOD2), catal

190 ), which belongs to a superfamily of phase 2 antioxidant enzymes.

191 ytoprotective proteins, including a panel of antioxidant enzymes.

192 lament light chain [NFL]), inflammatory, and antioxidant (enzymes, including heme oxygenase isoforms

193 C esters could serve as potential sources of antioxidants for application in both hydrophilic and lip

194 ral food dyes and are reported as beneficial antioxidants for humans.

195 ly occurring caffeoyl conjugate and a potent antioxidant found in the phenolic fraction of Theobroma

196 one S-transferase (GST) genes due to reduced antioxidant function in particular polymorphisms, and po

197 Here, we demonstrate that the NRF2 antioxidant gene expression pathway is suppressed in bio

198 rotein thiol oxidation and downregulation of antioxidant gene expression, cofilin activation, and rem

199 d facilitated Nrf2 nuclear translocation and antioxidant gene transcription.

200 mpanied by increased levels of expression of antioxidant genes and GSH as assessed immediately follow

201 pression of NRF2, HMOX1, and other candidate antioxidant genes in cisplatin-resistant cells.

202 f Nrf2, which is critical in regulating many antioxidant genes, is decreased.

203 Methylation of the ubiquitous antioxidant glutathione by dichlorvos can decrease the r

204 utamate anti-porter regulating levels of the antioxidant glutathione, and it is a known target of the

205 otherapy and are enriched with intracellular antioxidant glutathione.

206 tion model and (ii) the effectiveness of the antioxidant in reducing the rate of primary oxidation.

207 ication of chavibetol as the key odorant and antioxidant in the betel (Piper betle L., Bangla cultiva

208 d peroxidation and circulating non-enzymatic antioxidants in longitudinally sampled individuals.

209 reflect the physiological properties of food antioxidants in vivo.

210 The combination of the scaffold of the polar antioxidant lead 7-methoxy-2,2-dimethylchroman-6-ol (CR-

211 nute using commercial THF stabilized with an antioxidant led to more reproducible results, with the l

212 <0.05) while having no significant effect on antioxidant levels (GSH, SOD, and CAT) (P >0.05).

213 the nonenzymatic (glutathione) and enzymatic antioxidant markers (Glutathione peroxidase, and superox

214 routes which are very important in a complex antioxidant mechanism for scavenging free radicals in wo

215 ioxidant effect of substrates and commercial antioxidants mixtures was studied.

216 detect the complete pattern of physiological antioxidant molecules, due to the use of reaction scheme

217 flora fruit as a very rich source of natural antioxidant molecules.

218 si-NOX2 and antioxidant N-acetyl cysteine (NAC) reversed si-TTP-indu

219 t proinflammatory signaling pathways, as the antioxidant N-acetyl-l-cysteine and a Syk inhibitor diff

220 on was dependent on oxidative stress and the antioxidants N-acetylcysteine and glutathione (GSH) abro

221 upregulates NRF2, a master regulator of the antioxidant network.

222 recently recognized as a powerful endogenous antioxidant of physiologic importance.

223 dustrial production of a category of healthy antioxidant OO.

224 ocusing on compounds with anti-inflammatory, antioxidant or antimicrobial properties.

225 presence of fox genes tracks with a putative antioxidant OsmC family peroxiredoxin, an indicator of o

226 in SIVmac-infected macaques, by upregulating antioxidant pathways and the intertwined iron import pat

227 phenotypes and uncovered transcriptional and antioxidant pathways regulated by p38 in T cells.

228 Finally, producing antimicrobial/antioxidant peptide from wastes by EDUF fits perfectly w

229 whey protein concentrate (WPC 35) to produce antioxidant peptides is an innovative approach which can

230 ted that these berries are a major source of antioxidant polyphenols (1201.05 mg GAE/100 g FW), parti

231 -alpha-glucosidase, -pancreatic lipase) and antioxidant potential (FRAP, ORAC), phenolic compounds (

232 VD), inflammatory changes and attenuation of antioxidant potential after PM exposure.

233 ent in vitro chemical assays to characterize antioxidant potential do not truly reflect the physiolog

234 icantly affect the bioactive content and the antioxidant potential of olive leaves.

235 size measurements, functional properties and antioxidant potential of starch nanoparticles were also

236 work compared the nutritional properties and antioxidant potential of three species (Mesembryanthemum

237 ography coupled to mass spectrum, as well as antioxidant potential tests were performed.

238 ted that the DM provided higher phenolic and antioxidant potential than the TM in the shalgam samples

239 les and in vitro anticholinergic and on-line antioxidant potential.

240 Salicornia is a source of biopolymers and antioxidants potentially useful for food applications.

241 mpositions, bioactive phenolic compounds and antioxidant potentials for the first time.

242 as undertaken to assess the antidiabetic and antioxidant potentials, polyphenolic profile, - as well

243 racterization of KSO and its nutraceuticals, antioxidant potentials.

244 ce capacity (H-ORAC(FL)) and ferric reducing antioxidant power (FRAP) assays, exhibited significant d

245 osol (HT), which is a polyphenol with a high antioxidant power and many associated health benefits, h

246 itro and ex vivo outcomes showed an improved antioxidant profile.

247 nce ((1)H NMR) spectroscopy and its in vitro antioxidant properties by FRAP and DPPH tests.

248 rtension, indapamide, as we found it to have antioxidant properties in a previous drug screen.

249 inesterase (BChE) that retain or improve the antioxidant properties of capsaicin.

250 matic hydrolysis enhances the functional and antioxidant properties of faba bean proteins.

251 Selenium, known primarily for the antioxidant properties of selenoenzymes, is obtained mai

252 Their functional, nutritional and antioxidant properties were evaluated, and the peptidomi

253 HD-3086 grown using soil exhibited highest antioxidant properties, TCC and Mg content.

254 and other phenolic compounds responsible for antioxidant properties.

255 All nutraceutical formulations had antioxidant properties.

256 and consequently improving wine quality and antioxidant properties.

257 d, phenolic (free and bound) composition and antioxidant properties.

258 ABs), with the exception for vodkas, exhibit antioxidant properties.

259 a-CyD in order to enhance the solubility and antioxidant property of curcumin in Curcumin/CyD webs.

260 transient glial dysfunction, and stimulates antioxidant, proteasome, and chaperone activity.

261 L-ascorbic acid (AsA), is the most abundant antioxidant protecting against stress damage in plants.

262 With good antioxidant protection of the juices, reflected in low a

263 abolism, coupled with activation of multiple antioxidant proteins, reduction of protein synthesis and

264 with 10% DFC could be recommended to improve antioxidant quality without reducing the technological o

265 A mitochondrial antioxidant reduced AF burden, restored I(Na), I(Ca,L),

266 failed to interact with Keap1 or activate an antioxidant response element reporter gene due to the ab

267 -Nrf2 interactions, and transcription of the antioxidant response genes (immunofluorescence and nucle

268 e constitutive activation of the NRF2 master antioxidant response in Neoaves (~95% of bird species),

269 st that the activation of the p62-Keap1-Nrf2 antioxidant response induced by the NSs-TRIM21 interacti

270 ], PPARalpha, and catalase as key factors in antioxidant response, as well as the expression of miRNA

271 can miss vital information about the rate of antioxidant response.

272 negatively regulates the Keap1-Nrf2-mediated antioxidant response.

273 Overall, essential oil components as well as antioxidants showed significant responses to light emitt

274 ith and inhibits TRIM21 to activate the Nrf2 antioxidant signal pathway.

275 Reductive stress, as caused by prolonged antioxidant signaling or mitochondrial inactivity, rever

276 lin secretion was blocked with mitochondrial antioxidant SkQ1.

277 of most biochemical (ALB, AMY, TP and GLOB), antioxidants (SOD, GPx and GSH), and immune (IgM and lys

278 us covering all the physiologically relevant antioxidant species.

279 in human plasma has been linked directly to antioxidant status, providing a mechanism for the enhanc

280 bioactive constituents such as phenolic and antioxidant substances in terms of being useful for huma

281 utrient-rich milieu with increased levels of antioxidants such as ascorbic acid and its ability to ad

282 The antioxidants sulfur dioxide (50 ppm) and ascorbic acid (

283 t of flies and primary Schwann cells with an antioxidant suppressed the p.N237S-induced neurodegenera

284 rder to elucidate the mechanism inducing the antioxidant systems.

285 oic acid (ALA) is a nutraceutical and potent antioxidant that has shown efficacy in the retina light

286 port and the biosynthesis of glutathione, an antioxidant that may protect against As-induced oxidativ

287 th diverse functions, ranging from acting as antioxidants that prevent chronic diseases to contributi

288 ll benefit of the nutrients, bioactives, and antioxidants that they contain, together with their desi

289 tosis; instead, dietary iron restriction and antioxidant therapy with vitamin E prevented liver disea

290 e results reveal unanticipated risks of 6PPD antioxidants to an aquatic species and imply toxicologic

291 inements, including removal of extracellular antioxidants, to facilitate enhanced cytokine responses

292 reased milk antioxidant capacity, suggesting antioxidant transfer from dietary source to milk, increa

293 chondrial stress and could be ameliorated by antioxidant treatment.

294 also found to preserve the loss of cellular antioxidants under H(2)O(2) induced oxidative stress and

295 The antioxidant value of the UHPH-treated must was 156% high

296 y gut microbiota, a ten-fold increase in the antioxidant values and an important SCFAs production wer

297 of lutein, 4 mg/day of zeaxanthin, and other antioxidants (vitamin C, vitamin E, zinc, copper) for 16

298 al performance, the inhibitory effect of the antioxidants was remarkably promoted in the presence of

299 Overall, no association of selenium alone or antioxidants was seen with CVD and all-cause mortality.

300 Similarly, antioxidant (Z)-N-tert-butyl-1-(2-chloro-6-methoxyquinol