“…In this systematic review, 101 different substances/live organisms/functional foods with antioxidant capacity, principally for UC, were identified. However, few compounds were tested more than once, including: the angiotensin II receptor antagonist [99] , [100] , [233] ; the inhibitors of hydroxymethylglutaryl COA reductases [101] ; the hormone MEL [96] , [103] , [109] , [234] ; the synthetic substances N -acetylcysteine [120] , [235] , [236] , [237] , [238] , bis(1-hydroxy-2,2,6,6-tetramethyl-4-piperidinyl)decandioate [239] , [240] and 3,4-oxo-isopropylidene-shikimic acid [241] , [242] , [243] ; resveratrol, some of its derivatives [137] , [138] , [140] , [141] , [142] , [143] , [244] and curcumin [151] , [152] , [153] , [154] ; the flavonoids proanthocyanidin from grape seeds [85] , [165] , [166] ; quercetin [155] , [156] ; coumarin derivatives [76] , [245] , [246] ; the microalga spirulina [247] , [248] ; active compounds such as cannabigerol [179] and cannabidiol [180] from Cannabis sativa [179] , [180] , which hampered the performance of a meta-analysis.…”