ArticleAntioxidants (Basel, Switzerland)2021
Antioxidants, Food Processing and Health.
Article in Antioxidants (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 42 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
42 citing papers in PubMed, 115 citations in OpenAlex.
- Phytochemical Characterization and Antioxidant Mechanisms of Amazonian Tucumã (Astrocaryum vulgare) and Uxi (Endopleura uchi) Pulps Support Their Potential as Natural Food Preservatives.Journal of food science · 2026Article
- 1st generation 1,2,3-triazole based dendrimers with arylmethyl Meldrum's acid surface groups - synthesis and radical scavenging activity.RSC advances · 2026Article
- Impact of Boiling on Cyanogenic Detoxification and Nutrient Retention inFoods (Basel, Switzerland) · 2026Article
- Recent Advances in Chlorogenic Acids for Food Preservation and Shelf-Life Extension.Antioxidants (Basel, Switzerland) · 2026Review
- A Breakthrough SIA-Based Dual Assay for Simultaneous Evaluation of Antioxidant Capacity via ABTS and FRAP Mechanisms.Analytical chemistry · 2026Article
- Harnessing Vitamin C: Unveiling Its Potential in Cancer Prevention and Treatment.Current medicinal chemistry · 2026Review
- Antioxidant Capacity Alterations in Bangladeshi Underutilized Fruits: InsightsFrom In Vitro Gastrointestinal Digestion Studies.International journal of food science · 2026Article
- The Role of Plant-Derived Bioactive Compounds in Mitigating Oxidative Stress.Foods (Basel, Switzerland) · 2025Review
- Emerging and Versatile Non-Mammalian Model Organisms for Studying the In Vivo Antioxidant Properties of Food-Derived Bioactive Compounds.Antioxidants (Basel, Switzerland) · 2025Review
- The Effects of a Cultivar and Silicon Treatments on Grain Parameters and Bioactive Compound Content in Organic Spring Wheat.Foods (Basel, Switzerland) · 2025Article
- Unraveling Nature's Pharmacy: Transforming Medicinal Plants into Modern Therapeutic Agents.Pharmaceutics · 2025Review
- Buckwheat and Rosemary as Antioxidants in Soybean Oil: Comparison With Synthetic Antioxidant.Food science & nutrition · 2025Article
- Influence of homogenization and pasteurization on the physical characteristics, antioxidant properties, and microbial content of VD20 rice milk.Scientific reports · 2025Article
- Radiation processing for public health: Croatia's contribution to food safety and sterilisation practices.Arhiv za higijenu rada i toksikologiju · 2025Review
- Antioxidant Maillard Reaction Products from Milk Whey: A Food By-Product Valorisation.Foods (Basel, Switzerland) · 2025Article
- Semi-synthetic reference diets containing crystalline amino acids at 120% of recommendations for adult dogs are not appropriate for estimating the protein quality of ingredients used in extruded diets.Journal of animal science · 2025Article
- Nutritional, physicochemical, and antioxidant characterization of pomegranate, beetroot, and carrot concentrates supplemented functional whey beverages.Food chemistry: X · 2025Article
- The Role of Dietary Antioxidants, Food Supplements and Functional Foods for Energy Enhancement in Healthcare Professionals.Antioxidants (Basel, Switzerland) · 2024Review
- Advancements in Biosensors for Lipid Peroxidation and Antioxidant Protection in Food: A Critical Review.Antioxidants (Basel, Switzerland) · 2024Review
- Antioxidant activity of Micractinium sp. (Chlorophyta) extracts against HScientific reports · 2024Article
Corrections and comments
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Authors and funding
3 authors at 1 institution in 1 country.
Funding
Abstract
The loss and/or modification of natural antioxidants during various food processing techniques and storage methods, like heat/thermal, UV, pulsed electric field treatment, drying, blanching and irradiation is well described. Antioxidants in their reduced form are modified mainly by oxidation, and less by pyrolysis and hydrolysis. Thus, they are chemically converted from the reduced to an oxidized form. Here we describe the neglected role of the oxidized forms of antioxidants produced during food processing and their effect on health. While natural antioxidants in their reduced forms have many well studied health-promoting characteristics, much less is known about the effects of their oxidized forms and other metabolites, which may have some health benefits as well. The oxidized forms of natural antioxidants affect cell signaling, the regulation of transcription factor activities and other determinants of gene expression. Very low doses may trigger hormesis, resulting in specific health benefits by the activation of damage repair processes and antioxidative defense systems. Functional studies determining the antioxidants' effects on the organisms are important, especially as reduced or oxidized antioxidants and their metabolites may have additional or synergistic effects.
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What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.