Total antioxidant capacity of plant foods, beverages and oils consumed in Italy assessed by three different in vitro assays

Journal of Nutrition

Volumn 133, Issue 9, 2003, Pages 2812-2819

  Pellegrini, Nicoletta ^a   Serafini, Mauro ^b   Colombi, Barbara ^a   Del Rio, Daniele ^a   Salvatore, Sara ^a   Bianchi, Marta ^a   Brighenti, Furio ^a  

^a UNIVERSITY OF PARMA   (Italy)

^b ISTITUTO NAZIONALE DELLA NUTRIZIONE   (Italy)

Author keywords

Antioxidant capacity; Beverages; Fruits; Oils; Vegetables

Indexed keywords

ANTIOXIDANT; FREE RADICAL; SCAVENGER;

ARTICLE; ASSAY; BEVERAGE; CITRUS FRUIT; DEGENERATIVE DISEASE; FOOD ANALYSIS; FRUIT; IN VITRO STUDY; ITALY; LIPOPHILICITY; NONHUMAN; PLANT; VEGETABLE;

ARACHIS HYPOGAEA; ASPARAGUS; CAPSICUM; CITRUS; GLYCINE MAX; RUBUS; RUBUS GLAUCUS; SPINACIA OLERACEA;

EID: 0041918888     PISSN: 00223166     EISSN: None     Source Type: Journal    
DOI: 10.1093/jn/133.9.2812     Document Type: Article

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