C. A. Rice-Evans, N. J. Miller and G. Paganga, “Structure-Antioxidant Activity Relationships of Flavonoids and Phenolic Acids,” Free Radical Biology and Medicine, Vol. 20s, No. 7, 1996, pp. 933-956. doi:10.1016/0891-5849(95)02227-9
 A. T. Diplock, J. L. Charleux, G. Crozier-Willi, F. J. Kok, C. Rice-Evans, M. Roberfroid, W. Stahl and J. VinaRibes, “Functional Food Science and Defence against Reactive Oxidative Species,” British Journal of Nutrition, Vol. 80, No. 1, 1998, pp. S77-S112.
 C. Huang, X. Zhang, Z. Qiao, L. Guan, S. Peng, J. Liu, R. Xie and L. Zheng, “A Case-Control Study of Dietary Factors in Patients with Lung Cancer,” Biomedical and Environmental Sciences, Vol. 5s, No. 3, 1992, pp. 257-265.
 E. Fattorusso, M. Iorizzi, V. Lanzotti and O. Taglialatela-Scafati, “Chemical Composition of Shallot (Allium ascalonicum Hort.),” Journal of Agricultural and Food Chemistry, Vol. 50s, No. 20, 2002, pp. 5686-5690. doi:10.1021/jf020396t
 L. Terrance, G. Charles, F. Larry, K. H. William, C. Jose and N. Vicente, “Molecular Characterization of Quercetin and Quercetin Glycosides in Allium Vegetables. Their Effects on Malignant Cell Transformation,” ACS Symposium Series, Vol. 50s, 1992, pp. 220-238.
 M. Tatsuta, H. Iishi, M. Baba, T. Mikuni, H. Narahara, N. Uedo and H. Yano, “Suppression by Iron Chelator Phenanthroline of Sodium Chloride-Enhanced Gastric Carcinogenesis Induced by N-methyl-N’-nitro-N-nitrosoguanidine in Wistar Rats,” Cancer Letters, Vol. 191s, No. 1, 2003, pp. 9-16. doi:10.1016/S0304-3835(01)00797-2
 Y. Zhou, W. Zhuang, W. Hu, G. J. Liu, T. X. Wu and X. T. Wu, “Consumption of Large Amounts of Allium Vegetables Reduces Risk for Gastric Cancer in a MetaAnalysis,” Gastroenterology, Vol. 141s, No. 1, 2011, pp. 80-89. doi:10.1053/j.gastro.2011.03.057
 J. Y. Kim and O. Kwon, “Garlic Intake and Cancer Risk: An Analysis Using the Food and Drug Administration’s Evidence-Based Review System for the Scientific Evaluation of Health Claims,” The American Journal of Clinical Nutrition, Vol. 89s, No. 1, 2009, pp. 257-264.
 N. Leelarungrayub, V. Rattanapanone, N. Chanarat and J. M. Gebicki, “Quantitative Evaluation of the Antioxidant Properties of Garlic and Shallot Preparations,” Nutrition, Vol. 22s, No. 3, 2006, pp. 266-274. doi:10.1016/j.nut.2005.05.010
 A. Toure, X. Xu, T. Michel and M. Bangoura, “In Vitro Antioxidant and Radical Scavenging of Guinean Kinkeliba Leaf (Combretum micranthum G. Don) Extracts,” Natural Product Research, Vol. 25s, No. 11, 2011, pp. 1025-1036. doi:10.1080/14786419.2010.482048
 G. K. Lopes, H. M. Schulman and M. Hermes-Lima, “Polyphenol Tannic Acid Inhibits Hydroxyl Radical Formation from Fenton Reaction by Complexing Ferrous ions,” Biochimica et Biophysica Acta, Vol. 1472s, No. 1-2, 1999, pp. 142-152. doi:10.1016/S0304-4165(99)00117-8
 M. J. Burkitt and B. C. Gilbert, “Model Studies of the Iron-Catalysed Haber-Weiss Cycle and the AscorbateDriven Fenton Reaction,” Free Radical Research Communications, Vol. 10s, No. 4-5, 1990, pp. 265-280. doi:10.3109/10715769009149895
 W. K. Pogozelski and T. D. Tullius, “Oxidative Strand Scission of Nucleic Acids: Routes Initiated by Hydrogen Abstraction from the Sugar Moiety,” Chemical Reviews, Vol. 98s, No. 3, 1998, pp. 1089-1107. doi:10.1021/cr960437i
 R. A. Floyd, “Hydroxyl Free-Radical Spin-Adduct in Rat Brain Synaptosomes. Observations on the Reduction of the Nitroxide,” Biochimica et Biophysica Acta, Vol. 756s, No. 2, 1983, pp. 204-216. doi:10.1016/0304-4165(83)90093-4
 B. Yavuz, E. Bilensoy, I. Vural and M. Sumnu, “Alternative Oral Exemestane Formulation: Improved Dissolution and Permeation,” International Journal of Pharmaceutics, Vol. 398s, No. 1-2, 2010, pp. 137-145. doi:10.1016/j.ijpharm.2010.07.046
 B. Balasubramanian, W. K. Pogozelski and T. D. Tullius, “DNA Strand Breaking by the Hydroxyl Radical Is Governed by the Accessible Surface Areas of the Hydrogen Atoms of the DNA Backbone,” Proceedings of the National Academy of Sciences of the United States of America, Vol. 95s, No. 17, 1998, pp. 9738-9743. doi:10.1073/pnas.95.17.9738
 M. A. Price and T. D. Tullius, “How the Structure of an Adenine Tract Depends on Sequence Context: A New Model for the Structure of TnAn DNA Sequences,” Biochemistry, Vol. 32s, No. 1, 1993, pp. 127-136. doi:10.1021/bi00052a018
 E. O. Hole, W. H. Nelson, E. Sagstuen and D. M. Close, “Free Radical Formation in X-Irradiated Anhydrous Crystals of Inosine Studied by EPR and ENDOR Spectroscopy,” Radiation Research, Vol. 130s, No. 2, 1992, pp. 148-159. doi:10.2307/3578271
 S. Tuntipopipat, C. Zeder, P. Siriprapa and S. Charoenkiatkul, “Inhibitory Effects of Spices and Herbs on Iron Availability,” International Journal of Food Sciences and Nutrition, Vol. 60 s, No. S1, 2009, pp. 43-55.
 A. J. Carmichael, K. Makino and P. Riesz, “Quantitative Aspects of ESR and Spin Trapping of Hydroxyl Radicals and Hydrogen Atoms in Gamma-Irradiated Aqueous Solutions,” Radiation Research, Vol. 100s, No. 2, 1984, pp. 222-234. doi:10.2307/3576343