1. Antioxidant Measurement and Applications: An Overview ; 2. Antioxidants and Cancer Therapy: To take or not to take: That is the Question? ; 3. Antioxidants and Whole Food Phytochemicals for Cancer Prevention. ; 4. Measurement of Antioxidant Activity in Food and Biological Systems ; 5. Hydrophilic and Lipophilic Antioxidant Capacity in Foods: Measurement and in vivo Implications ; 6. Cell Culture Methods to Assess Bioactivity of Functional Foods and Dietary Supplements ; 7. Antioxidant activity of phytopolyphenols: Assessment in cell culture systems ; 8. Lipid Oxidation, Antioxidants and Spin Trapping ; 9. Regulation of Antioxidant Response Element (ARE) Pathways by Natural Chemopreventive Compounds ; 10. Method Development for Monitoring Seal Blubber Oil Oxidation Based on Propanal and Malondialdehyde Formation ; 11. PHOTOCHEM Method for Determination of Antioxidant Capacity of Plant Extracts ; 12. Antioxidants and Antioxidant Activities of Vegetables ; 13. Antioxidant Capacity of Phenolic Extracts from Selected Food By- Products ; 14. Comparative Study on Total Polyphenol Content and Total Antioxidant Activity of Tea (Camellia sinensis) ; 15. Antioxidant and Anti-Cancer Activities of Green and Black Tea polyphenols ; 16. Peanut Skin Phenolics: Extraction, Identification, Antioxidant Activity and Potential Applications ; 17. Antioxidant Activity in Relationship to Phenolic Content of Diverse Food Barley Genotype ; 18. Phytochemical Compositions and Free Radical Scavenging Capacities of Selected Cold-Pressed Edible Seed Oils ; 19. Antioxidants from Edible Seaweeds ; 20. Extraction, Separation, Detection and Antioxidant Activity of Apple Polyphenols ; 21. Impact of Berry Phytochemicals on Human Health: Effects Beyond Antioxidant ; 22. Health Benefits of Edible Berry Anthocyanins: Novel Antioxidant and Anti-Angiogenic Properties ; 23. Lutein: Separation, Antioxidant Activity and Potential Health Benefits ; 24. Vitamin C Protects Against Hydrogen Peroxide-induced Inhibition of Gap-junction Intercellular Communication through the Blocking Phosphorylation of Connexin-43 and ERK 1/2 in Rat Liver Epithelial Cells ; 25. Formation of Off-odorants during Light Exposure of Milk and its Inhibition by Antioxidants ; 26. Control of Irradiation-induced Lipid Oxidation and Volatile Sulfur Compounds Using Antioxidants in Raw Meat and Ready-to-eat Meat Products ; 27. Role of Plant-based Binders on Lipid Stability and Color of Stored Minced Beef
