Efficiency and capacity of antioxidant rich foods in trapping peroxyl radicals: A full evaluation of radical scavenging activity

Food Research International

Volumn 44, Issue 1, 2011, Pages 269-275

  Vanzani, Paola ^a,b   Rossetto, Monica ^a,b   De Marco, Veronica ^a   Rigo, Adelio ^a,b   Scarpa, Marina ^c  

^a UNIVERSITY OF PADOVA   (Italy)

^b NATIONAL INSTITUTE OF BIOSTRUCTURES AND BIOSYSTEMS   (Italy)

^c UNIVERSITY OF TRENTO   (Italy)

Author keywords

Beverage; Fruit; Lipid peroxidation; Peroxyl radical scavenging; Polyphenols; Vegetable

Indexed keywords

ANTI-OXIDANT ACTIVITIES; CHARACTERISTIC VALUE; DARK CHOCOLATE; INTERCOMPARISONS; KINETIC MODELS; LIPID PEROXIDATION; ORDER OF MAGNITUDE; PEROXYL RADICAL; POLYPHENOLS; RADICAL SCAVENGING ACTIVITY; RED WINE; UNSATURATED FATTY ACIDS; VEGETABLE;

FATTY ACIDS; OXIDATION; PHENOLS; PLANTS (BOTANY); VEGETABLES; WINE;

FRUITS;

ANANAS COMOSUS; CICHORIUM INTYBUS; LYTHRACEAE; MALUS X DOMESTICA; THEOBROMA CACAO; VACCINIUM;

EID: 78651417383     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2010.10.022     Document Type: Article

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