Biesalski HK, Dragsted L, Elmadfa I, Grossklaus R, Muller M, Schrenk D, et al. Bioactive compounds: Safety and efficiacy. Nutrition 2009; 25: 1202-1205.
Hall C. Sources of natural antioxidants: Oil seeds, nuts, cereals, legumes, animal products and microbial sources. North Dakota State University. 2001. Available from: http://www.academia.edu/1072737/.
Takao T, Kitatani F, Watanabe N, Yagi A, Sakata K. A simple screening method for antioxidants and isolation of several antioxidants produced by marine bacteria from fish and shellfish. Biosci Biotech Biochem 1994; 58(10): 1780-1783.
Meghashri S, Vijay Kumar H, Gopal S. Antioxidant properties of a novel flavonoid from leaves of Leucas aspera. Food Chem 2010; 122 (1): 105-110.
Haghiroalsadat F, Bernard F, Kalantar SM, Sheikhha MH, Hokmollahi F, Azimzadeh M, et al. Buniumpersicum (Black Caraway) of Yazd province: Chemical assessment and evaluation of its antioxidant effects. J Shahid Sadoughi Univ Med Sci 2010; 18(4): 284-291 [in Persian].
Benhammou N, Bekkara FA, Panovska TK. Antioxidant activity of methanolic extracts and some bioactive compounds of Artiplexhalimus. CR Chem 2009; 12: 1259- 66.
Rasooli I, Gachkar L, Yadegarinia D, et al. Relation of anti-oxidative property and free radical scavenging capacity to the anti-microbial characteristics of essential oils from Mentha spicata L. and Chenopodium ambrosioides L. Iranian J Med Arom Plants 2008; 23(4): 492-503 [in Persian].
Movahedian l, Dashti Gh, Naderi Gh, et al. Anti-atherogenic and antioxidant effects of valine on coronary arteries of hyper cholesterolemic animals. Armaghan-e- Danesh J 2008; 13(2): 61-68 [in Persian].
Kamkar A. The study of antioxidant activity of essential oils and extract of Iranian Anethum graveloens. Ofogh-e-Danesh.GMUHS J 2009; 15(2): 11-17 [In Persian].
Kusznierewicz B, Bartoszek A, Wolska L, Drzewiecki J, Gorinstein S, Namiesnik J. Partial characterization of white cabbages (Brassica oleracea var. Capitata f. alba) from different regions by glucosinolates, bioactive compounds, total antioxidant activities and proteins. LWT-Food Sci Technol 2008; 41: 1-9.
Jayaprakasha GK, Patil BS. In vitro evaluation of the antioxidant activities in fruit extracts from citron and blood orange. Food Chem 2007; 101: 410-418.
Chanwitheesuk A, Teerawutgulrag A, Rakariyatham N. Screening of antioxidant activity and antioxidant compounds of some edible plants of Thailand. Food Chem 2005; 92: 491-497.
Ajila CM, Naidu KA, Bhat SG, Rao UJSP. Bioactive compounds and antioxidant potential of mango peel extract. Food Chem 2007; 105: 982-988.
Gioti E, Fiamegos Y, Salkos D, Stalikas C. Antioxidant activity and bioactive components of the aerial parts of Hypericumperforatum L. from Epirus, Greece. Food Chem 2009; 117: 398-404.
Ao C, Li A, Elzaawely AA, Xuan TD, Tawata S. Evaluation of antioxidant and anti-acterial activities of Ficus microcarpa L. fil. extract. Food Cont 2008; 19: 940-48.
Perez-Jimenez J, Arranz S, Tabernero M, Diaz-Rubio ME, Serrano J, Gono I, et al. Updated methodology to determine antioxidant capacity in plant foods, oils and beverages: Extraction, measurement and expression of results. Food Res Int 2008; 41: 274-85.
Prior RL, Wu X, SchaichK. Standardized methods for the determination of antioxidant capacity and phenolics in foods and dietary
supplements. J Agric Food Chem 2005; 53: 4290-302.
Asgary S, Emami SA, Shams Ardekani MR, Naderi Gh, Aslani S, Kosher C, et al. Antioxidant effects of the essential oils from the fruits and twigs of Juniperus excels sub sp. Excels on several oxidative systems. Iranian J Med Arom Plants 2007; 23(1): 59-72 [in Persian].
Yen G, Hsieh C. Antioxidant activity of extracts from Duzhong (Eucommia ulmoides) toward various lipid peroxidation models in vitro. J Agric Food Chem 1998; 46: 3952-57.
Rufino M, Alves RE, Brito E, Perez-Jimenez J, Saura-Calixto F, Mancini-Filho J. Bioactive compounds and antioxidant capacities of 18 non-traditional tropical fruits from Brazil. Food Chem 2010; 121(4): 996-1002.
Stratil P, Klejdus B, Kuban V. Determination of phenolic compounds and their antioxidant activity in fruits and cereals. Talanta 2007; 71: 1741-51.
Luo W, Zhao M, Shen G, Rao G. Identification of bioactive compounds in Phyllenthus emblica L. fruit and their free radical scavenging activities. Food Chem 2009; 114: 499-504.
Tomaino A, Martorana M, Arcoraci T, Monteleone D, Giovinazzo C, Saija A. Antioxidant activity and phenolic profile of pistachio (Pistacia vera L., variety Bronte) seeds and skins. Biochimie 2010; 92(9): 1115-22.
Aruoma OL. Review: Methodological considerations for characterization potential antioxidant actions of bioactive components in plant foods. Mutat Res 2003; 523-24: 9-20.
Amaral S, Mira L, Nogueira JMF, Pereira da Silva A, Felorencio M. Plant extracts with anti-inflammatory properties-A new approach for characterization of their bioactive compounds and establishment of structure antioxidant activity relationships. Bioorg Med Chem 2009; 17: 1876-83.
Cano A, Medina A, Bermejo A. Bioactive compounds in different citrus varieties. Discrimination among cultivars. J Food Compost Anal 2008; 21: 377-381.
Velioglu YS, Mazza G, Gao L, Oomah BD. Antioxidant activity and total phenolics in selected fruits, vegetables and grain products. J Agric Food Chem 1998; 46: 4113-4117.
Barreira GCM, Ferreira ICFR, Oliveira MBPP, Pereira JA. Antioxidant activity and bioactive compounds of ten Portuguese regional and commercial almond cultivars. Food Chem Technol 2008; 46: 2230-35.
Perez-Conesa D, Garcia-Alonso J, Garcia-Valverde V, Iniesta MD, Jacob K, Sanches-Siles, LM, et al. Changes in bioactive compounds and antioxidant activity during homogenization and thermal processing of tomato puree. Innov Food Sci Emerg Technol 2009; 10: 179-88.
Zare Dehabadi S, Asrar Z. Effect of excess zinc on the concentration of some mineral element and antioxidant responses of spearmint (Mentha spicata L.). Iran J Med Arom Plants 2009; 24(4): 530-40.
Obon JM, Castellar MR, Cascales JA, Fernandez-Lopez JA. Assessment of the TEAC method for determining the antioxidant capacity of synthetic red food colorants. Food Res Int 2005; 38: 843-45.
Ou B, Huang D, Hampsch-Woodili M, Flanagan JA, Deemer EK. 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 2002; 50: 3122-28.
Ngee Wen T, Prasad KN, Yang B, Ismail A. Bioactive substance contents and antioxidant capacity of raw and blanched vegetables. Innov Food Sci Emerg Technol 2010; 11(3): 464-69.
Sahari MA, Boostani M, Hamidi Esfahani Z. Effect of low temperature on the ascorbic acid content and quality characteristics of frozen strawberry. Food Chem 2004; 86: 357-363.
Samadloiy HM, Azizi MH, Barzegar M. Anti-oxidative effect of compounds pomegranate seed phenolic components on soybean oil. J Agric Sci Natur Resour 2007; 14(4): 193-200 [in Persian].
Hornero-Mendez D, Perez-Galvez A, Minguez-Mosquera MI. A rapid spectrophotometric method for the determination of peroxide value in food lipids with high carotenoid content. J Am Oil Chem Soc 2001; 78(11): 1151-55.
Assimopoulou AN, Zlatanos SN, Papageorgiou VP. Antioxidant activity of natural resins and bioactive triterpenesin oil substrates. Food Chem 2005; 92: 721-27.
Lee OH, Lee BY, Lee J, Lee HB, Son JY, Park CS, et al. Assessment of phenolics enriched extract and fractions of olive leaves and their
antioxidant activities. Bioresour Technol 2009; 100: 6107-13.
Polovka M, Suhaj M. Detection of caraway and bay leaves irradiation based on their extracts antioxidant properties evaluation. Food Chem 2010; 119: 391-401.
Tezcan F, Gultekin-Ozguven M, Diken T,Ozcelik B, Bedia Erim F. Antioxidant activity and total phenolic, organic acid and sugar content in commercial pomegranate juices. Food Chem 2009; 115: 873-77.
Wu R, Feri B, Kennedy J, Zhao Y. Effects of refrigerated storage and processing technologies on the bioactive compounds and antioxidant capacities of Marion and Evergreen blackberries. LWT-Food Sci Technol 2010; 1-12.
Sales J, Resurreccion A. Phenolic profile, antioxidants and sensory acceptance of bioactive-enhanced peanuts using ultrasound and UV. Food Chem 2010; 122: 795-803.
Lichtenthaler R, Marx F, Kind OM. Determination of anti-oxidative capacities using an enhanced total oxidant scavenging capacity (TOSC) assay. Eur Food Res Technol 2003; 216: 166-73.
Fathi A, Sahari MA, Zangiabadi M, Barzegar M. Application of Satureja hortensis L. and Zataria multiform Boiss. essential oils as two natural antioxidants in soybean oil during microwave heating. J Med Plants 2011; 10: 12-21.
Vahidyan H, Sahari MA, Barzegar M, Naghdi Badi H. Application of Zataria multiflora Boiss. and Satureja hortensis L. essential oils as two natural antioxidants in mayonnaise formulated with linseed oil. J Med Plants 2012; 11: 69-79.
Halliwell B, Gutteridge JMC, Aruoma OI. The deoxyribose method: A simple test-tube assay for determination of rate constants for reactions of hydroxyl radicals. Anal Biochem 1987; 165: 215-19.
Goli Z, Lakzaei M, Pour Amir M. Antioxidant activity of orange peel extract and its effect on lipid oxidation of raw and cooked meat Hypophthalmichthys molitrix fish. Iran J Nutr Sci Food Technol 2010; 5(2): 19-26.
Alho H, Leinonen, J. Total antioxidant activity measured by chemiluminescence methods. Method Enzymol 1999; 299: 3-1.