ArticleRSC advances2023
Computational assessment of the primary and secondary antioxidant potential of alkylresorcinols in physiological media.
Article in RSC advances, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
What it found
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Who cites it
7 citing papers in PubMed.
- Evaluation of the In Vivo Antioxidant Capacity of Sheep Hemoglobin Hydrolysate in a Rat Model.Biology · 2026Article
- Computational Study of the Peroxyl Radical Scavenging Ability of Phenolic Antioxidants.Antioxidants (Basel, Switzerland) · 2026Article
- The Effects of a Cultivar and Silicon Treatments on Grain Parameters and Bioactive Compound Content in Organic Spring Wheat.Foods (Basel, Switzerland) · 2025Article
- Insights into the antioxidant activity and metal chelation capacity of natural marine bromophenols: role of C-O-C and C-C linkages and the catechol group.RSC advances · 2025Article
- A Comprehensive Experimental and Theoretical Investigation of the Antioxidant Properties of Hispidin and Isohispidin.The Journal of organic chemistry · 2025Article
- Phytochemical Analysis and Antioxidant, Antimicrobial, and Antibiofilm Effects of a New Himalayan LichenInternational journal of molecular sciences · 2024Article
- Unveiling the Antioxidative Potential of Galangin: Complete and Detailed Mechanistic Insights through Density Functional Theory Studies.The Journal of organic chemistry · 2024Article
Corrections and comments
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Authors and funding
2 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Alkylresorcinols are a group of natural phenolic compounds found in various foods such as whole grain cereals, bread, and certain fruits. They are known for their beneficial health effects, such as anti-inflammatory and anti-cancer properties. This study aimed to evaluate the antioxidant activity of two typical alkylresorcinols namely olivetol and olivetolic acid (Oli and OliA) under physiological conditions. The free radical scavenging capacity of Oli and OliA toward oxygenated free radicals (HO˙ and HOO˙ radicals) was investigated using thermodynamic and kinetic calculations. The results revealed that Oli and OliA are potent scavengers of HO˙ radical in both polar and lipid media, acting exclusively
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Registered trials
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