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Radical scavenging activity of lipophilic antioxidants and extra-virgin olive oil by isothermal calorimetry

  • Published:2017-12 Issue: Volume:658 Page:1-6
  • ISSN:0040-6031
  • Container-title:Thermochimica Acta
  • language:en
  • Short-container-title:Thermochimica Acta

Author:

Haman Nabil,Longo Edoardo,Schiraldi Alberto,Scampicchio Matteo

Funder

Provincia autonoma di Bolzano - Alto Adige

Publisher

Elsevier BV

Subject

Physical and Theoretical Chemistry,Condensed Matter Physics,Instrumentation

Reference29 articles.

1. Antioxidant defence mechanisms: from the beginning to the end (of the beginning);Halliwell;Free Radic. Res.,1999

2. Antioxidants in food and food antioxidants;Shahidi;Nahrung/Food,2000

3. How do nutritional antioxidants really work: {Nucleophilic} tone and para-hormesis versus free radical scavenging in vivo;Forman;Free Radic. Biol. Med.,2014

4. Methods used to evaluate the free radical scavenging activity in foods and biological systems;Gonzalez;Food Sci. Technol. Int.,2003

5. Antioxidant activity applying an improved {ABTS} radical cation decolorization assay;Re;Free Radic Biol. Med.,1999

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