Antioxidant Activity of Dietary Polyphenols As Determined by a Modified Ferric Reducing/Antioxidant Power Assay

Most nonenzymatic antioxidant activity (scavenging of free radicals, inhibition of lipid peroxidation, etc.) is mediated by redox reactions. The antioxidant (AO) activity of polyphenols (PPs), as ferric-reducing power, was determined for the first time using a modified FRAP (ferric reducing/antioxid...

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Veröffentlicht in:	Journal of agricultural and food chemistry 2000-08, Vol.48 (8), p.3396-3402
Hauptverfasser:	Pulido, Raquel, Bravo, Laura, Saura-Calixto, Fulgencio
Format:	Artikel
Sprache:	eng
Schlagworte:	Antioxidants - pharmacology Biological and medical sciences Ferric Compounds - chemistry Flavonoids Food Analysis Food industries Fruit and vegetable industries Fundamental and applied biological sciences. Psychology Oxidation-Reduction Phenols - pharmacology Polymers - pharmacology Polyphenols
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