Antioxidant capacity of foods for scavenging reactive oxidants and inhibition of plasma lipid oxidation induced by multiple oxidants
Author:
Affiliation:
1. Department of Molecular Gastroenterology and Hepatology
2. Kyoto Prefectural University of Medicine
3. Kyoto 602-8566
4. Japan
5. National Institute of Advanced Industrial Science & Technology
Abstract
Antioxidant capacity is assessed by the rate and amount of scavenging oxidants and inhibition of lipid oxidation induced by multiple oxidants.
Publisher
Royal Society of Chemistry (RSC)
Subject
General Medicine,Food Science
Link
http://pubs.rsc.org/en/content/articlepdf/2016/FO/C6FO00275G
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