Food antioxidant capacity determined by chemical methods may underestimate the physiological antioxidant capacity

Food Research International

Volumn 40, Issue 1, 2007, Pages 15-21

  Serrano, José ^a,b   Goñi, Isabel ^a,b   Saura Calixto, Fulgencio ^a,c  

^a CSIC   (Spain)

^b UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

^c INSTITUTO DEL FRÍO CSIC   (Spain)

Author keywords

Antioxidant capacity; Bioaccessibility; Colonic fermentation; Digestion; Spanish diet

Indexed keywords

DIGESTIVE SYSTEM; ENZYMES; EXTRACTION; FERMENTATION; FOOD PRODUCTS; PHYSIOLOGICAL MODELS;

ANTIOXIDANT CAPACITY; BIOACCESSIBILITY; COLONIC FERMENTATION; SPANISH DIET;

ANTIOXIDANTS;

EID: 33750955400     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2006.07.010     Document Type: Article

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