PolyphenolsPhenolPhenolsHydroxyl RadicalFlavonoidsTeaCatechinWinePlant ExtractsHydroxidesBiflavonoidsCamellia sinensisAntioxidantsPolymersGallic AcidPhenolsulfonphthaleinProanthocyanidinsQuercetinHydrolyzable TanninsTanninsChlorogenic AcidVitisStilbenesAnthocyaninsFree Radical ScavengersAnticarcinogenic AgentsCacaoFree RadicalsMolecular StructureCatecholsMalusPyrogallolHydroxybenzoatesPhytotherapyGrape Seed ExtractChlorophenolsBiological AvailabilityPicratesOxidation-ReductionFruitRutinEllagic AcidBeveragesHydrogen PeroxideChromatography, High Pressure LiquidPhotiniaPhenolphthaleinsFlavonolsLipid PeroxidationStructure-Activity RelationshipArylsulfotransferaseFood AnalysisCurcuminPunicaceaeBenzoic AcidBiodegradation, EnvironmentalVaccinium macrocarponOxidative StressCaffeic AcidsDietHydroxylationKineticsCresolsHibiscusBlueberry PlantCrataegusParabensDeoxyriboseCoumaric AcidsApigeninStereoisomerismElectron Spin Resonance SpectroscopySuperoxidesCatalaseMixed Function Oxygenases