The experiments on the effect of oxidization resistancein vivoforraspberryflavone extract manifests that the extract ofraspberryflavone could effectively increase CAT, SOD and GSH-Px enzyme activity in rats’ liver, kidney, blood and skeletal muscle and decrease decomposition product of lipid peroxidization, with a significant antioxidant effect.
 J. Y. Cha and Y. S. Cho, “Effect of Hesperetin, a Citrus Flavonoid, on the Liver Triacylglycerol Content and Phosphatidate Phosphohydrolase Activity in Orotic Acid-Fed Cha J. Y, Rats,” Plant Foods for Human Nutrition, Vol. 56, 2001, pp. 349-358. http://dx.doi.org/10.1023/A:1011884200848
 K. Kawaguchi, S. Kikuchi, R. Hasunuma, et al., “Suppression of Infection-Induced Endotoxin Shock in Mice by a Citrus Flavanone Naringin,” Planta Medica, Vol. 70, 2004, pp. 17-22. http://dx.doi.org/10.1055/s-2004-815449
 E. A. Kurowska and J. A. Manthey, “Hypolipidemic Effects and Absorption of Citrus Polymethoxylated Flavones in Hamsters with Diet-Induced Hypercholesterolemia,” Journal of Agricultural and Food Chemistry, Vol. 52, 2007, pp. 2879-2886. http://dx.doi.org/10.1021/jf035354z
 Q. F. Zhang and Z. R. Zhang, “Antioxidant Activity of Rhizoma Smilacis Glabrae Extracts and Its Key Constituent Astilbin,” Food Chemistry, Vol. 115, 2008, pp. 297- 303. http://dx.doi.org/10.1016/j.foodchem.2008.11.053
 A. Ardestani and R. Yazdanpast, “Antioxidant and Free Radical Scavenging Potential of Achillea Santolina Extracts,” Food Chemistry, Vol. 104, 2007, pp. 21-29. http://dx.doi.org/10.1016/j.foodchem.2006.10.066