synergistic and antagonistic co-antioxidant effects

synergistic and antagonistic co-antioxidant effects of

Synergistic and antagonistic co-antioxidant effects of

A mixture of antioxidants exhibits high (synergistic) or low (antagonistic) effect than the sum of antioxidant effects of individual compounds taken at the same concentrations.[12,13,14,15,16,17,18,19,20,21,22] Flavonoids are water-soluble and studying their antioxidant properties when mixed with similar antioxidants, trolox or ascorbic acid

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synergistic and antagonistic co-antioxidant effects of

Synergistic and antagonistic co-antioxidant effects of

Synergistic and antagonistic co-antioxidant effects of flavonoids with trolox or ascorbic acid in a binary mixture LEVON A TAVADYAN∗ and SEYRAN H MINASYAN Institute of Chemical Physics National Academy of Science, Republic of Armenia, 5/2, Sevak Street, 0014 Yerevan, Armenia E-mail: [email protected]

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synergistic and antagonistic co-antioxidant effects of

Synergistic and antagonistic co-antioxidant effects of

The non-additive effect of co-antioxidants, conditioned by the possibility to shift the quasi-equilibrium with the participation of phenoxyl radicals in the direction of regeneration of an antioxidant with high (synergy) or low (antagonism) antiperoxyradical capacity (f) in the trolox equivalent, respectively is discussed in this paper.

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synergistic and antagonistic co-antioxidant effects of

Synergistic and antagonistic co-antioxidant effects of

Request PDF | Synergistic and antagonistic co-antioxidant effects of flavonoids with trolox or ascorbic acid in a binary mixture | By using the ORAC method, the values of the antiperoxyradical

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synergistic, additive, and antagonistic antioxidant effects

Synergistic, additive, and antagonistic antioxidant effects

Therefore, the percentage of the antagonistic effect was calculated according to the formula , and reached 39.3%. There were probably some components acting additively and even synergistically with EC in the EC fraction or with each other, while the presence of curcumin significantly diminished this ‘co-antioxidant’ phenomenon.

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the synergistic and antagonistic antioxidant interactions of

The synergistic and antagonistic antioxidant interactions of

The present review summarizes the progress on the synergistic and antagonistic effects of dietary phytochemicals, the evaluating models for antioxidant interactions, and the possible interaction mechanisms both in vitro and in vivo, and with an emphasis on biological-related molecular mechanisms of phytochemicals.

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synergistic, antagonistic and additive antioxidant effects in

Synergistic, antagonistic and additive antioxidant effects in

Tavadyan LA, Minasyan SH (2019) Synergistic and antagonistic co-antioxidant effects of flavonoids with trolox or ascorbic acid in a binary mixture. J Chem Sci 131(40):1–9 CAS Google Scholar

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synergistic and antagonistic antioxidant effects in the

Synergistic and antagonistic antioxidant effects in the

The experimentally observed antagonistic and synergistic antioxidant effects in various antioxidant mixtures are the subject of numerous papers and inquiries [, , , , , ]. According to them there are many reasons that may cause antagonistic and synergistic effects in the antioxidant mixtures.

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synergistic and antagonistic co-antioxidant effects of

Synergistic and antagonistic co-antioxidant effects of

The non-additive effect of co-antioxidants, conditioned by the possibility to shift the quasi-equilibrium with the participation of phenoxyl radicals in the direction of regeneration of an antioxidant with high (synergy) or low (antagonism) antiperoxyradical capacity (f) in the trolox equivalent, respectively is discussed in this paper.

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the synergistic and antagonistic antioxidant interactions of

The synergistic and antagonistic antioxidant interactions of

The present review summarizes the progress on the synergistic and antagonistic effects of dietary phytochemicals, the evaluating models for antioxidant interactions, and the possible interaction mechanisms both in vitro and in vivo, and with an emphasis on biological-related molecular mechanisms of phytochemicals.

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synergistic and antagonistic co-antioxidant effects of

Synergistic and antagonistic co-antioxidant effects of

Request PDF | Synergistic and antagonistic co-antioxidant effects of flavonoids with trolox or ascorbic acid in a binary mixture | By using the ORAC method, the values of the antiperoxyradical

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the synergistic and antagonistic antioxidant interactions of

The synergistic and antagonistic antioxidant interactions of

The present review summarizes the progress on the synergistic and antagonistic effects of dietary phytochemicals, the evaluating models for antioxidant interactions, and the possible interaction mechanisms both in vitro and in vivo, and with an emphasis on biological-related molecular mechanisms of phytochemicals.

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synergistic, additive, and antagonistic effects of food

Synergistic, additive, and antagonistic effects of food

Synergistic, additive, and antagonistic effects of food mixtures on total antioxidant capacities J Agric Food Chem . 2011 Feb 9;59(3):960-8. doi: 10.1021/jf1040977.

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electrochemical oxidability of antioxidants: synergism and

Electrochemical Oxidability of Antioxidants: Synergism and

Aims: To investigate electrochemical oxidability of antioxidants to reveal synergistic and antagonistic effects in mixes. Materials and methods: Electrochemical oxidability of some widely used antioxidants, including uric acid, glutathione, trolox, ascorbic acid, gallic acid, Mexidol, and potassium fenozan, was investigated by the amperometric approach.

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synergistic, antagonistic and additive antioxidant effects in

Synergistic, antagonistic and additive antioxidant effects in

Food which is consumed by living organisms contains many antioxidants often with different antioxidant abilities. In the case of antioxidants mixture its potential is not always an additive value of antioxidant properties of their individual ingredients. Despite the extensive research there is still no knowledge about the reasons for observing the antioxidant antagonism and synergism in

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synergistic interactions between antioxidants used in food

Synergistic interactions between antioxidants used in food

Antagonistic antioxidant interaction: The antioxidant effect of two or more discrete antioxidants when applied together is less than the sum of the individual antioxidant effects applied separately. 13.2.3. Synergistic interactions of antioxidants. Oxidation of food components may involve several different mechanisms, as discussed above.

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synergistic and antagonistic co-antioxidant effects of

Synergistic and antagonistic co-antioxidant effects of

The non-additive effect of co-antioxidants, conditioned by the possibility to shift the quasi-equilibrium with the participation of phenoxyl radicals in the direction of regeneration of an antioxidant with high (synergy) or low (antagonism) antiperoxyradical capacity (f) in the trolox equivalent, respectively is discussed in this paper.

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synergistic, additive, and antagonistic antioxidant effects

Synergistic, additive, and antagonistic antioxidant effects

Synergistic, additive, and antagonistic antioxidant effects in the mixtures of curcumin with (−)-epicatechin and with a green tea fraction containing (−)-epicatechin Author: Slavova-Kazakova, Adriana, Janiak, Michał A., Sulewska, Katarzyna, Kancheva, Vessela D., Karamać, Magdalena Source: Food chemistry 2021 v.360 pp. 129994 ISSN: 0308

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evaluation of synergistic and antagonistic effects between

Evaluation of synergistic and antagonistic effects between

The higher synergistic effect was reached in the mixtures containing eugenol and sesamol (antioxidant capacity increases in a 28.5%). The synergistic and antagonistic effects of the combinations having the lower antioxidant capacity (thymol, sesamol and limonene) ranged between 20.2–26.3% and 8.6–11.8%, respectively.

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synergistic, antagonistic and additive antioxidant effects in

Synergistic, antagonistic and additive antioxidant effects in

Publisher preview available. Synergistic, antagonistic and additive antioxidant effects in the binary mixtures. February 2020; Phytochemistry Reviews 19(5)

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synergistic, additive, and antagonistic effects of food

Synergistic, additive, and antagonistic effects of food

Different foods possess different bioactive compounds with varied antioxidant capacities. When foods are consumed together, the total antioxidant capacity of food mixtures may be modified via synergistic, additive, or antagonistic interactions among these components, which may in turn alter their physiological impacts.

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the synergistic and antagonistic antioxidant interactions of

The synergistic and antagonistic antioxidant interactions of

The synergistic and antagonistic antioxidant interactions of dietary phytochemical combinations. 1 Please help EMBL-EBI keep the data flowing to the scientific community!

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[pdf] synergistic, additive and antagonistic effects of fruit

[PDF] Synergistic, additive and antagonistic effects of fruit

The objective of this work was investigate the synergistic, additive and antagonistic effects of fruit mixtures on total antioxidant capacities and bioactive compounds in tropical fruit juices, and optimize its formulation by the response surface methodology based on the responses: total polyphenols (TP), total antioxidant capacity (TAC), ascorbic acid content and sensorial acceptance.

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identification and quantification of synergetic antioxidants

Identification and quantification of synergetic antioxidants

The synergistic and antagonistic effects of binary or polynary antioxidants are only explored from simplistic points (Ingold & Pratt, 2015). Indeed, the final AC derived from the combination of more than one antioxidant always comes out unexpectedly because of the antioxidant interactions and the reaction system discrepancy ( Peyrat-Maillard

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