Fe3+–Fe2+ transformation method: An important antioxidant assay

Methods in Molecular Biology

Volumn 1208, Issue , 2015, Pages 233-246

  Gülçin, Lhami ^a  

^a NONE

Author keywords

Antioxidant; Bioanalytical method; Fe2+ reducing ability; Reducing activity

Indexed keywords

FERRIC ION; FERROUS ION; ANTIOXIDANT; IRON; PLANT EXTRACT; PROTON; REACTIVE NITROGEN SPECIES; REACTIVE OXYGEN METABOLITE;

ANTIOXIDANT ACTIVITY; ANTIOXIDANT ASSAY; ARTICLE; BEVERAGE; CACAO; COFFEE; DIET SUPPLEMENTATION; FRUIT; OXIDATION; PRIORITY JOURNAL; TEA; VEGETABLE; BIOASSAY; CHEMISTRY; ELECTRON; HUMAN; OXIDATION REDUCTION REACTION; PROCEDURES;

THEOBROMA CACAO;

ANTIOXIDANTS; BIOLOGICAL ASSAY; ELECTRONS; HUMANS; IRON; OXIDATION-REDUCTION; PLANT EXTRACTS; PROTONS; REACTIVE NITROGEN SPECIES; REACTIVE OXYGEN SPECIES;

EID: 84954587162     PISSN: 10643745     EISSN: None     Source Type: Book Series    
DOI: 10.1007/978-1-4939-1441-8_17     Document Type: Article

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