Development of a simple 96-well plate method for evaluation of antioxidant activity based on the oxidative haemolysis inhibition assay (OxHLIA)

Food Chemistry

Volumn 134, Issue 1, 2012, Pages 606-610

  Takebayashi, Jun ^a   Iwahashi, Noriko ^b   Ishimi, Yoshiko ^a   Tai, Akihiro ^b  

^a NATIONAL INSTITUTE OF HEALTH AND NUTRITION   (Japan)

^b PREFECTURAL UNIVERSITY OF HIROSHIMA   (Japan)

Author keywords

96 Well plate method; Antioxidant capacity; Cell based antioxidant assay; Erythrocytes; Free radical induced membrane damage; Oxidative haemolysis

Indexed keywords

96-WELL PLATE; ANTIOXIDANT CAPACITY; CELL-BASED; ERYTHROCYTES; HAEMOLYSIS; MEMBRANE DAMAGE;

AGENTS; ASSAYS; CENTRIFUGATION; FREE RADICALS; TURBIDITY;

BLOOD;

FREE RADICAL;

96 WELL PLATE METHOD; ACCURACY; ANIMAL CELL; ANTIOXIDANT ACTIVITY; ARTICLE; ASSAY; CELL SUSPENSION; CENTRIFUGATION; ERYTHROCYTE; NONHUMAN; OXIDATIVE HEMOLYSIS INHIBITION ASSAY; REPRODUCIBILITY; SHEEP; TURBIDITY;

OVIS ARIES;

EID: 84860362196     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.02.086     Document Type: Article

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