Towards an improved Global Antioxidant Response method (GAR+): Physiological-resembling in vitro antioxidant capacity methods

Food Chemistry

Volumn 239, Issue , 2018, Pages 1263-1272

  Perez Burillo S ^a   Rufian Henares J A ^a,b   Pastoriza, S ^a  

^a UNIVERSITY OF GRANADA   (Spain)

^b UNIVERSITY OF GRANADA   (Spain)

Author keywords

ABTS; Antioxidant capacity; FRAP; ORAC; Tea

Indexed keywords

PH; PHYSIOLOGICAL MODELS; PHYSIOLOGY;

ABTS; ANTI-OXIDANT RESPONSE; ANTIOXIDANT CAPACITY; FRAP; ORAC; REDUCING CAPACITY; REPRODUCIBILITIES; SCAVENGING CAPACITY;

ANTIOXIDANTS;

CATECHIN; CHAMOMILE; GALLIC ACID; GENISTEIN; HYDROGEN PEROXIDE; HYDROXYL RADICAL; INDIGO CARMINE; NARINGENIN; PHENOL DERIVATIVE; PHOSPHOTUNGSTIC ACID; RESVERATROL; ANTIOXIDANT;

ADULT; ANTIOXIDANT ACTIVITY; ANTIOXIDANT RESPONSIVE ELEMENT; ART; ARTICLE; BEVERAGE; CLINICAL ARTICLE; CONTROLLED STUDY; FEMALE; FERMENTATION; HUMAN; IN VITRO STUDY; MALE; ONION; PH; RANDOMIZED CONTROLLED TRIAL; SPINACH; TEA; CHEMISTRY; OXIDATION REDUCTION REACTION; REPRODUCIBILITY;

ANTIOXIDANTS; BEVERAGES; HUMANS; IN VITRO TECHNIQUES; OXIDATION-REDUCTION; REPRODUCIBILITY OF RESULTS;

EID: 85026408642     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2017.07.063     Document Type: Article

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