Oxidation-reduction reactions, commonly called redox reactions, involve the transfer of electrons between molecules, with one substance losing electrons (oxidation) while another gains them (reduction). In the context of Antioxidant Activity, these reactions are central to understanding how reactive oxygen species c…
Oxidation-reduction reactions, commonly called redox reactions, involve the transfer of electrons between molecules, with one substance losing electrons (oxidation) while another gains them (reduction). In the context of Antioxidant Activity, these reactions are central to understanding how reactive oxygen species cause cellular damage and how antioxidants neutralize such threats. Research published in this journal examines redox processes across multiple biological and food systems. Studies have investigated the generation of superoxide anion radicals during methylglyoxal-dependent reactions in glucose metabolism, the protective effects of ozone therapy on mitochondrial oxidative stress in human sperm, and the fundamental mechanisms by which redox enzymes scavenge free radicals. Additional work has explored the antioxidant capacity of micronutrients in metabolic syndrome management, the stabilization of oils using plant-based antioxidants from pigeon pea pod extracts, and the hepatoprotective activities of tea polysaccharides. Food processing research has documented how cooking modifications affect antioxidant capacity and how drying techniques preserve functional components in tomato powder. This body of work underscores the importance of redox chemistry in both preventing oxidative damage in living systems and maintaining stability in food products.
9 peer-reviewed articles, ranked by relevance. Each links to its DOI.
The 9 articles above have been cited 59 times in the scholarly literature. Citation data via OpenAlex and Crossref, updated Jun 2026.
A sample of recent works citing this journal's research on Oxidation-reduction Reactions, linking to each citing work.