Dietary Polyphenolics and Health; New review published discussing mechanisms of action beyond antioxidant effects

Citations In ORAC Data File

1. Abadio Finco, F.D., D.R. Kammerer, R. Carle, W.H. Tseng, S. Boser, and L. Graeve;  Antioxidant activity and characterization of phenolic compounds from bacaba (Oenocarpus bacaba Mart.) fruit by HPLC-DAD-MS(n).

J Agric Food Chem. 60(31): p. 7665-73. 2012

2. Alvarez, R., C.P. Carvalho, J. Sierra, O. Lara, D. Cardona, and J. Londono-Londono;  Citrus juice extraction systems: effect on chemical composition and antioxidant activity of clementine juice.

J Agric Food Chem. 60(3): p. 774-81. 2012

3. Awika, J.M., L.W. Rooney, X. Wu, R.L. Prior, and L. Cisneros-Zevallos; Screening methods to measure antioxidant activity of sorghum (sorghum bicolor) and sorghum products.

J Agric Food Chem. 51(23): p. 6657-6662. 2003

4. Bacchiocca, M., E. Biagiotti, and P. Ninfali; Nutritional and technological reasons for evaluating the antioxidant capacity of vegetable products.

Ital. J. Food Sci. 18: p. 209-217. 2006

5. Ballard, T.S., P. Mallikarjunan, K. Zhou, and S.F. O’Keefe; Optimizing the extraction of phenolic antioxidants from peanut skins using response surface methodology.

J Agric Food Chem. 57(8): p. 3064-72. 2009

6. Belobrajdic, D.P., Y.Y. Lam, M. Mano, G.A. Wittert, and A.R. Bird; Cereal based diets modulate some markers of oxidative stress and inflammation in lean and obese Zucker rats.

Nutrition & Metabolism. 8(1): p. 27-36. 2011

7. Bunea, A., D.O. Rugină, A.M. Pintea, Z. Sconta, C.I. Bunea, and C. Socaciu; Comparative Polyphenolic Content and Antioxidant Activities of Some Wild and Cultivated Blueberries from Romania.

Notulae Botanicae Horti Agrobotanici Cluj-Napoca. 39(2): p. 70-76. 2011

8. Chan-Blanco, Y., F. Vaillant, A.M. Pérez, M.-P. Belleville, C. Zúñiga, and P. Brat;  The ripening and aging of noni fruits (Morinda citrifolia L.): microbiological flora and antioxidant compounds.

Journal of the Science of Food and Agriculture. 87: p. 1710-1716. 2007

9. Chao, S., M. Schreuder, G. Young, K. Nakaoka, L. Moyes, and C. Oberg; Pre-clinical study: Antioxidant levels and immunomodulatory effects of wolfberry juice and other juice mixatures in mice.

JANA. 7: p. 32-38. 2004

10. Chen, M.H., S.H. Choi, N. Kozukue, H.J. Kim, and M. Friedman; Growth-Inhibitory Effects of Pigmented Rice Bran Extracts and Three Red Bran Fractions against Human Cancer Cells: Relationships with Composition and Antioxidative Activities.

J Agric Food Chem. 60(36): p. 9151-61. 2012

11. Cho, M.J., L.R. Howard, R.L. Prior, and J.R. Clark; Flavonol glycosides and antioxidant capacity of various blackberry and blueberry genotypes determined by high-performance liquid chromatography/mass spectrometry.

J. Sci. Food Agric. 85: p. 2149-2158. 2005

12. Colon, M. and C. Nerin;  Role of catechins in the antioxidant capacity of an active film containing green tea, green coffee, and grapefruit extracts.

J Agric Food Chem. 60(39): p. 9842-9. 2012

13. Crozier, S.J., A.G. Preston, J.W. Hurst, M.J. Payne, J. Mann, L. Hainly, and D.L. Miller;  Cacao seeds are a “Super Fruit”: A comparative analysis of various fruit powders and products.

Chemistry Central Journal. 5(1): p. 5-10. 2011 5

14. Davalos, A., C. Gomez-Cordoves, and B. Bartolome; Extending applicability of the oxygen radical absorbance capacity (ORAC-fluorescein) assay.

J. Agric. Food Chem. 52(1): p. 48-54. 2004

15. Davis, J.P., T.H. Sanders, K.M. Price, and L.L. Dean; Roast effects on the hydrophilic and lipophilic antioxidant capacities of peanut flours, blanched peanut seed and peanut skins [electronic resource].

Food Chemistry. 119(2): p. 539-547. 2010

16. Dubost, N.J., B. Ou, and R.B. Beelman; Quantification of polyphenols and ergothioneine in cultivated mushrooms and correlation to total antioxidant capacity.

Food Chemistry. 105: p. 727-735. 2007

17. Elfalleh, W., N. Tlili, N. Nasri, Y. Yahia, H. Hannachi, N. Chaira, M. Ying, and A. Ferchichi;  Antioxidant capacities of phenolic compounds and tocopherols from Tunisian pomegranate (Punica granatum) fruits.

J Food Sci. 76(5): p. C707-13. 2011

18. Everette, J.D. and S. Islam; Effect of Extraction Procedures, Genotypes and Screening Methods to Measure the Antioxidant Potential and Phenolic Content of Orange-fleshed Sweetpotatoes (Ipomoea batatas L.).

American Journal of Food Technology. 7(2): p. 50-61. 2012

19. Federation-Quebec-Maple-Syrup-Producers; Unpublished data on maple syrup, 2008.


20. Forney, C.F., W. Kalt, M.A. Jordan, M.R. Vinqvist-Tymchuk, and S.A.E. Fillmore;  Blueberry and cranberry fruit composition during development.

Journal of Berry Research. 2(3): p. 169-177. 2012

21. Gu, L., S.E. House, X. Wu, B. Ou, and R.L. Prior; Procyanidin and catechin contents and antioxidant capacity of cocoa and chocolate products.

J Agric Food Chem. 54(11): p. 4057-4061. 2006

22. Hager, A., L.R. Howard, R.L. Prior, and C. Brownmiller; Processing and storage effects on monomeric anthocyanins, percent polymeric color, and antioxidant capacity of processed black raspberry products.

J Food Sci. 73(6): p. H134-H140. 2008

23. Hathorn, C.S. and T.H. Sanders;  Flavor and Antioxidant Capacity of Peanut Paste and Peanut Butter Supplemented with Peanut Skins.

J Food Sci. 2012

24. Hirawan, R., W. Diehl-Jones, and T. Beta; Comparative evaluation of the antioxidant potential of infant cereals produced from purple wheat and red rice grains and LC-MS analysis of their anthocyanins.

J Agric Food Chem. 59(23): p. 12330-41. 2011

25. Horszwald, A. and W. Andlauer;  Characterisation of bioactive compounds in berry juices by traditional photometric and modern microplate methods.

Journal of Berry Research. 1(4): p. 189-199. 2011

26. Ihns, R., L.M. Diamante, G.P. Savage, and L. Vanhanen; Effect of temperature on the drying characteristics, colour, antioxidant and beta-carotene contents of two apricot varieties.

International Journal of Food Science & Technology. 46(2): p. 275-283. 2011

27. Isabelle, M., D. Huang, C.N. Ong, W.-P. Koh, B.L. Lee, and M.T. Lim; Antioxidant activity and profiles of common fruits in Singapore [electronic resource].

Food Chemistry. 123(1): p. 77-84. 2010a

28. Isabelle, M., D. Huang, C.N. Ong, W.-P. Koh, B.L. Lee, and M.T. Lim; Antioxidant activity and profiles of common vegetables in Singapore [electronic resource].

Food Chemistry. 120(4): p. 993-1003. 2010b

29. Jakubec, P., M. Bancirova, V. Halouzka, A. Lojek, M. Ciz, P. Denev, N. Cibicek, J. Vacek, J. Vostalova, J. Ulrichova, and J. Hrbac; Electrochemical sensing of total antioxidant capacity and polyphenol content in wine samples using amperometry online-coupled with microdialysis.

J Agric Food Chem. 60(32): p. 7836-43. 2012

30. Johnson, M.H. and E.G. de Mejia;  Comparison of chemical composition and antioxidant capacity of commercially available blueberry and blackberry wines in Illinois.

J Food Sci. 77(1): p. C141-8. 2012

31. Josuttis, M., C. Carlen, P. Crespo, R. Nestby, T.B. Toldam-Andersen, H. Dietrich, and E. Krüger;  A comparison of bioactive compounds of strawberry fruit from Europe affected by genotype and latitude.

Journal of Berry Research. 2(2): p. 73-95. 2012

32. Kettawan, A., K. Chanlekha, R. Kongkachuichai, and R. Charoensiri; Effects of Cooking on Antioxidant Activities and Polyphenol Content of Edible Mushrooms Commonly Consumed in Thailand.

Pakistan Journal of Nutrition. 10(11): p. 1094-1103. 2011

33. Kevers, C., M. Falkowski, J. Tabart, J.O. Defraigne, J. Dommes, and J. Pincemail;  Evolution of antioxidant capacity during storage of selected fruits and vegetables.

J Agric Food Chem. 55(21): p. 8596-603. 2007

34. Kevers, C., J. Pincemail, J. Tabart, J.O. Defraigne, and J. Dommes; Influence of cultivar, harvest time, storage conditions, and peeling on the antioxidant capacity and phenolic and ascorbic acid contents of apples and pears.

J Agric Food Chem. 59(11): p. 6165-71. 2011

35. Kittiphattanabawon, P., S. Benjakul, W. Visessanguan, and F. Shahidi; Gelatin hydrolysate from blacktip shark skin prepared using papaya latex enzyme: Antioxidant activity and its potential in model systems.

Food Chem. 135(3): p. 1118-26. 2012

36. Laus, M.N., A. Gagliardi, M. Soccio, Z. Flagella, and D. Pastore; Antioxidant Activity of Free and Bound Compounds in Quinoa (Chenopodium quinoa Willd.) Seeds in Comparison with Durum Wheat and Emmer.

J Food Sci. 2012

37. Lee, B., J.H. Jung, and H.S. Kim;  Assessment of red onion on antioxidant activity in rat.

Food Chem Toxicol. 50(11): p. 3912-9. 2012

38. Li, H., Z. Deng, R. Liu, J.C. Young, H. Zhu, S. Loewen, and R. Tsao; Characterization of phytochemicals and antioxidant activities of a purple tomato (Solanum lycopersicum L.).

J Agric Food Chem. 59(21): p. 11803-11. 2011

39. Lutz, M., K. Jorquera, B. Cancino, R. Ruby, and C. Henriquez; Phenolics and antioxidant capacity of table grape (Vitis vinifera L.) cultivars grown in Chile.

J Food Sci. 76(7): p. C1088-93. 2011

40. Ma, K.L.M. and K.D. Dolan;  Effects of Spray Drying on Antioxidant Capacity and Anthocyanidin Content of Blueberry By-Products.

Journal of Food Science. 76(7): p. H156. 2011

41. McCormick-Science-Institute; MSI Characterized Sample Library. Unpublished Data, . 2009

42. Mielnik, M.B., A. Rzeszutek, E.C. Triumf, and B. Egelandsdal; Antioxidant and other quality properties of reindeer muscle from two different Norwegian regions.

Meat Sci. 89(4): p. 526-32. 2011


43. Miller, K.B., W.J. Hurst, N. Flannigan, B. Ou, C.Y. Lee, N. Smith, and D.A. Stuart;  Survey of commercially available chocolate- and cocoa-containing products in the United States. 2. Comparison of flavan-3-ol content with nonfat cocoa solids, total polyphenols, and percent cacao.

J Agric Food Chem. 57(19): p. 9169-80. 2009

44. Miller, K.B., W.J. Hurst, M.J. Payne, D.A. Stuart, J. Apgar, D.S. Sweigart, and B. Ou;  Impact of alkalization on the antioxidant and flavanol content of commercial cocoa powders.

J Agric Food Chem. 56(18): p. 8527-33. 2008

45. Miller, K.B., D.A. Stuart, N.L. Smith, C.Y. Lee, N.L. McHale, J.A. Flanagan, B. Ou, and W.J. Hurst;  Antioxidant activity and polyphenol and procyanidin contents of selected commercially available cocoa-containing and chocolate products in the United States.

J Agric Food Chem. 54(11): p. 4062-8. 2006

46. Min, B., A.M. McClung, and M.-H. Chen; Phytochemicals and antioxidant capacities in rice brans of different color.

J Food Sci. 76(1): p. C117-C126. 2011

47. Narita, Y. and K. Inouye;  High antioxidant activity of coffee silverskin extracts obtained by the treatment of coffee silverskin with subcritical water.

Food Chem. 135(3): p. 943-9. 2012

48. Ninfali, P., G. Mea, S. Giorgini, M. Rocchi, and M. Bacchiocca; Antioxidant capacity of vegetables, spices and dressings relevant to nutrition.

British Journal of Nutrition. 93(2): p. 257-266. 2005

49. Ou, B., D. Huang, M. Hampsch-Woodill, J. Flanagan, and E. Deemer; Analysis of antioxidant activities of common vegetables employing oxygen radical absorbance capacity (ORAC) and ferric reducing antioxidant power (FRAP) assays: A comparative study.

J. Agric. Food Chem. 50(11): p. 3122-3128. 2002

50. Pandjaitan, N., L.R. Howard, T. Morelock, and M.I. Gil; Antioxidant capacity and phenolic content of spinach as affected by genetics and maturation.

J Agric Food Chem. 53(22): p. 8618-23. 2005

51. Parker, T.L., X.H. Wang, J. Pazmino, and N.J. Engeseth; Antioxidant capacity and phenolic content of grapes, sun-dried raisins, and golden raisins and their effect on ex vivo serum antioxidant capacity.

J Agric Food Chem. 55(21): p. 8472-7. 2007

52. Patthamakanokporn, O., P. Puwastien, A. Nitithamyong, and P.P. Sirichakwal; Changes of antioxidant activity and total phenolic compounds during storage of selected fruits.

Journal of Food Composition & Analysis. 21(3): p. 241-248. 2008

53. Pelvan, E., C. Alasalvar, and S. Uzman;  Effects of roasting on the antioxidant status and phenolic profiles of commercial Turkish hazelnut varieties (Corylus avellana L.).

J Agric Food Chem. 60(5): p. 1218-23. 2012

54. Pincemail, J., C. Kevers, J. Tabart, J.O. Defraigne, and J. Dommes; Cultivars, culture conditions, and harvest time influence phenolic and ascorbic acid contents and antioxidant capacity of strawberry (Fragaria x ananassa).

J Food Sci. 77(2): p. C205-10. 2012

55. Prior, R.L.;  Unpublished data on pomegranate juice ,   . 2006

56. Prior, R.L., H. Hoang, L. Gu, X. Wu, M. Bacchiocca, L. Howard, M. Hampsch-Woodill, D. Huang, B. Ou, and R. Jacob; Assays for hydrophilic and lipophilic antioxidant capacity (oxygen radical absorbance capacity (ORAC(FL)) of plasma and other biological and food samples.

J Agric Food Chem. 51(11): p. 3273-3279. 2003

57. Rodriguez-Rodriguez, R., M.L. Justo, C.M. Claro, E. Vila, J. Parrado, M.D. Herrera, and M. Alvarez de Sotomayor;  Endothelium-dependent vasodilator and antioxidant properties of a novel enzymatic extract of grape pomace from wine industrial waste.

Food Chem. 135(3): p. 1044-51. 2012

58. Roy, M.K., L.R. Juneja, S. Isobe, and T. Tsushida; Steam processed broccoli (Brassica oleracea) has higher antioxidant activity in chemical and cellular assay systems.

Food Chemistry. 114(1): p. 263–269. 2009

59. Sánchez, C.S., A.M.T. González, M.C. García-Parrilla, J.J.Q. Granados , H.L.G.d.l. Serrana, and M.C.L. Martínez; Different radical scavenging tests in virgin olive oil and their relation to the total phenol content.

Analytica Chimica Acta. 593(1): p. 103-107. 2007

60. Schauss, A.G., X. Wu, R.L. Prior, B. Ou, D. Huang, J. Owens, A. Agarwal, G.S. Jensen, A.N. Hart, and E. Shanbrom; Antioxidant capacity and other bioactivities of the freeze-dried Amazonian palm berry, Euterpe oleraceae mart. (acai).

J Agric Food Chem. 54(22): p. 8604-8610. 2006

61. Seeram, N.P., M. Aviram, Y. Zhang, S.M. Henning, L. Feng, M. Dreher, and D. Heber;  Comparison of antioxidant potency of commonly consumed polyphenol-rich beverages in the United States.

J. Agric. Food Chem. 56(4): p. 1415-22. 2008

62. Serpen, A., E. Pelvan, C. Alasalvar, B.A. Mogol, H.T. Yavuz, V. Gokmen, N. Ozcan, and B. Ozcelik;  Nutritional and functional characteristics of seven grades of black tea produced in Turkey.

J Agric Food Chem. 60(31): p. 7682-9. 2012

63. Sogi, D.S., M. Siddiq, S. Roidoung, and K.D. Dolan; Total Phenolics, Carotenoids, Ascorbic Acid, and Antioxidant Properties of Fresh-cut Mango (Mangifera indica L., cv. Tommy Atkin) as Affected by Infrared Heat Treatment.

J Food Sci. 77(11):C1197-1202, 2012

64. Speisky, H., C. Lopez-Alarcon, M. Gomez, J. Fuentes, and C. Sandoval-Acuna; First Web-Based Database on Total Phenolics and Oxygen Radical Absorbance Capacity (ORAC) of Fruits Produced and Consumed within the South Andes Region of South America.

J Agric Food Chem. 60(36):8851-59, 2012

65. Su, L., J.-J. Yin, D. Charles, K. Zhou, J. Moore, and L.L. Yua; Total phenolic contents, chelating capacities, and radical-scavenging properties of black peppercorn, nutmeg, rosehip, cinnamon and oregano leaf.

Food Chemistry. 100(3): p. 990-997. 2007

66. Thaipong, K., U. Boonprakob, K. Crosby, L. Cisneros-Zevallos, and D.H. Byrne; Comparison of ABTS, DPPH, FRAP, and ORAC assays for estimating antioxidant activity from guava fruit extracts.

Journal of Food Composition & Analysis. 19(6): p. 669-675. 2006

67. Volden, J., G.B. Bengtsson, and T. Wicklund; Glucosinolates, l-ascorbic acid, total phenols, anthocyanins, antioxidant capacities and colour in cauliflower (Brassica oleracea L. ssp. botrytis); effects of long-term freezer storage.

Food Chemistry. 112(4): p. 967–976. 2009

68. Volden, J., G.I.A. Borge, G.B. Bengtsson, M. Hansen, I.E. Thygesen, and T. Wicklund;  Effect of thermal treatment on glucosinolates and antioxidant-related parameters in red cabbage (Brassica oleracea L. ssp. capitata f. rubra).

Food Chemistry. 109: p. 595-605. 2008

69. Wang, S.Y., C.T. Chen, W. Sciarappa, C.Y. Wang, and M.J. Camp; Fruit quality, antioxidant capacity, and flavonoid content of organically and conventionally grown blueberries.

J Agric Food Chem. 56(14): p. 5788-94. 2008

70. Wang, S.Y., H. Chen, M.J. Camp, and M.K. Ehlenfeldt; Genotype and growing season influence blueberry antioxidant capacity and other quality attributes.

International Journal of Food Science & Technology. 47(7): p. 1540-1549. 2012

71. Welchs-Foods-Inc.; Unpublished data, 2006.

72. Western-Pistachio-Association; Unpublished data on salted pistachios, 2009.

73. Wolfe, K.L., X. Kang, X. He, M. Dong, Q. Zhang, and R.H. Liu; Cellular Antioxidant Activity of Common Fruits.

J Agric Food Chem. 56: p. 8418-8426. 2008

74. Wu, X., G.R. Beecher, J.M. Holden, D.B. Haytowitz, S.E. Gebhardt, and R.L. Prior;  Lipophilic and hydrophilic antioxidant capacities of common foods in the United States.

J Agric Food Chem. 52(12): p. 4026-4037. 2004a

75. Wu, X., L. Gu, R.L. Prior, and S. McKay; Characterization of anthocyanins and proanthocyanidins in some cultivars of Ribes, Aronia, and Sambucus and their antioxidant capacity.

J Agric Food Chem. 52(26): p. 7846-7856. 2004b

76. Xu, B. and S.K. Chang;  Characterization of phenolic substances and antioxidant properties of food soybeans grown in the North Dakota-Minnesota region.

J Agric Food Chem. 56(19): p. 9102-13. 2008a

77. Xu, B.J. and S.K.C. Chang;  Total Phenolic Content and Antioxidant Properties of Eclipse Black Beans ( Phaseolus vulgaris L.) as Affected by Processing Methods.

J. Food Sci. 73(2): p. H19-H27. 2008b

78. Xu, B.J., S.H. Yuan, and S.K.C. Chang; Comparative Analyses of Phenolic Composition, Antioxidant Capacity, and Color of Cool Season Legumes and Other Selected Food Legumes.

J. Food Sci. 72(2): p. S167-S177. 2007

79. Yoshimura, M., Y. Amakura, and T. Yoshida; Polyphenolic compounds in clove and pimento and their antioxidative activities.

Biosci Biotechnol Biochem. 75(11): p. 2207-12. 2011

80. You, Q., F. Chen, X. Wang, J.L. Sharp, and Y. You; Analysis of Phenolic Composition of Noble Muscadine (Vitis rotundifolia) by HPLC-MS and the Relationship to Its Antioxidant Capacity.

J Food Sci. 77(10): p. C1115-23. 2012

81. Zhou, K., S. Sun, and C. Canning;  Production and functional characterisation of antioxidative hydrolysates from corn protein via enzymatic hydrolysis and ultrafiltration.

Food Chem. 135(3): p. 1192-7. 2012

82. Li, C., W. Y. Huang, X. N. Wang, and W. X. Liu. 2013.  Oxygen radical absorbance capacity of different varieties of strawberry and the antioxidant stability in storage. Molecules (Basel, Switzerland) 18: 1528-1539.

83. Conway, V., S. F. Gauthier, and Y. Pouliot. 2013. Antioxidant activities of buttermilk proteins, whey proteins, and their enzymatic hydrolysates. J Agric Food Chem 61: 364-372.

84. Zia-Ul-Haq, M., S. Ahmad, R. Amarowicz, and V. De Feo. 2013. Antioxidant activity of the extracts of some cowpea (Vigna unguiculata (L) Walp.) cultivars commonly consumed in Pakistan. Molecules (Basel, Switzerland) 18: 2005-2017.

85. Ehret, D. L., K. Usher, T. Helmer, G. Block, D. Steinke, B. Frey, T. Kuang, and M. Diarra. 2013. Tomato fruit antioxidants in relation to salinity and greenhouse climate. J Agric Food Chem 61: 1138-1145.

86. Katiki, L. M., J. F. Ferreira, J. M. Gonzalez, A. M. Zajac, D. S. Lindsay, A. C. Chagas, and A. F. Amarante. 2013. Anthelmintic effect of plant extracts containing condensed and hydrolyzable tannins on Caenorhabditis elegans, and their antioxidant capacity. Veterinary parasitology 192: 218-227.>

87. Li, W., J. Friel, and T. Beta. 2010a. An evaluation of the antioxidant properties and aroma quality of infant cereals. Food Chemistry 121: 1095-1102.>

88. Li, Z., X. Zhao, A. K. Sandhu, and L. Gu. 2010b. Effects of exogenous abscisic acid on yield, antioxidant capacities, and phytochemical contents of greenhouse grown lettuces. J Agric Food Chem 58: 6503-6509.