Optimisation of the Measurement of the Antioxidant Activity of Probiotics and Pathogens: a Crucial Step Towards Evidence-Based Assessment of Health Claims and Production of Effective Functional Foods

Food Analytical Methods

Volumn 8, Issue 2, 2015, Pages 312-320

  Cecchi, T ^a,b   Savini, M ^c   Silvi, S ^c,d   Verdenelli, M C ^c,d   Cresci, A ^c,d  

^a Accademia delle Scienze   (Italy)

^b ITIS Montani   (Italy)

^c Synbiotec Srl   (Italy)

^d UNIVERSITY OF CAMERINO   (Italy)

Author keywords

Briggs Rauscher reaction; Free radicals; Functional foods; Health claims; Lactic acid bacteria vs. pathogens; Reactive oxygen species

Indexed keywords

ANTIOXIDANTS; BACTERIA; FREE RADICALS; FUNCTIONAL FOOD; LACTIC ACID; PROBIOTICS; REACTIVE OXYGEN SPECIES;

ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT CAPACITY; BRIGGS-RAUSCHER REACTION; EUROPEAN FOOD SAFETY AUTHORITIES; FOLIN-CIOCALTEU ASSAYS; HEALTH CLAIMS; LACTIC ACID BACTERIA; PROBIOTIC BACTERIA;

FOOD MICROBIOLOGY;

EID: 84920706067     PISSN: 19369751     EISSN: 1936976X     Source Type: Journal    
DOI: 10.1007/s12161-014-9886-7     Document Type: Article

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