Generation of hydrogen peroxide by 'antioxidant' beverages and the effect of milk addition. Is cocoa the best beverage?

Free Radical Research

Volumn 31, Issue 1, 1999, Pages 67-71

  Lee, Hua Long ^a   Ng Bee Lan, Angeline ^a   Teng Yu Hsuan, Felicia ^a   Halliwell, Barry ^a  

^a NATIONAL UNIVERSITY OF SINGAPORE   (Singapore)

Author keywords

Antioxidant; Catalase; Cocoa; Coffee; Flavonoids; Hydrogen peroxide; Milk; Plant phenolics; Tea

Indexed keywords

ANTIOXIDANT; CATALASE; FERROUS ION; HYDROGEN PEROXIDE; XYLENE;

ANTIOXIDANT ACTIVITY; ARTICLE; BEVERAGE; CACAO; COFFEE; MILK; SCAVENGING SYSTEM; TEA;

ANIMALS; ANTIOXIDANTS; BEVERAGES; CACAO; COFFEE; FERROUS COMPOUNDS; FLUORESCENT DYES; HYDROGEN PEROXIDE; MILK; TEA; XYLENES;

EID: 0345363301     PISSN: 10715762     EISSN: None     Source Type: Journal    
DOI: 10.1080/10715769900300611     Document Type: Article

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