A New Procedure To Measure the Antioxidant Activity of Insoluble Food Components
Author:
Affiliation:
1. Department of Food Engineering, Hacettepe University, 06800 Beytepe, Ankara, Turkey
2. Dipartimento di Scienza degli Alimenti, Università di Napoli “Federico II”, Parco Gussone 80055 Portici, Napoli
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf071291z
Reference41 articles.
1. Lipophilic and Hydrophilic Antioxidant Capacities of Common Foods in the United States
2. Total Antioxidant Capacity of Plant Foods, Beverages and Oils Consumed in Italy Assessed by Three Different In Vitro Assays
3. Total antioxidant capacity of spices, dried fruits, nuts, pulses, cereals and sweets consumed in Italy assessed by three different in vitro assays
4. Total antioxidant potential of fruit and vegetables and risk of gastric cancer
5. Total antioxidant capacity of the diet is inversely and independently related to plasma concentration of high-sensitivity C-reactive protein in adult Italian subjects
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