Antioxidant activity, total phenolics and flavonoids contents: Should we ban in vitro screening methods?

Food Chemistry

Volumn 264, Issue , 2018, Pages 471-475

  Granato, Daniel ^a   Shahidi, Fereidoon ^b   Wrolstad, Ronald ^c   Kilmartin, Paul ^d   Melton, Laurence D ^d   Hidalgo, Francisco J ^e   Miyashita, Kazuo ^f   Camp, John van ^g   Alasalvar, Cesarettin ^h   Ismail, Amin B ⁱ   Elmore, Stephen ^j   Birch, Gordon G ^j   Charalampopoulos, Dimitris ^j   Astley, Sian B ^k   Pegg, Ronald ^l   Zhou, Peng ^m   Finglas, Paul ⁿ  

^a STATE UNIVERSITY OF PONTA GROSSA   (Brazil)

^b MEMORIAL UNIVERSITY OF NEWFOUNDLAND   (Canada)

^c OREGON STATE UNIVERSITY   (United States)

^d UNIVERSITY OF AUCKLAND   (New Zealand)

^e INSTITUTO DE LA GRASA   (Spain)

^f HOKKAIDO UNIVERSITY   (Japan)

^g GHENT UNIVERSITY   (Belgium)

^h MATERIALS INSTITUTE   (Turkey)

ⁱ UNIVERSITY PUTRA MALAYSIA   (Malaysia)

^j UNIVERSITY OF READING   (United Kingdom)

^k EuroFIR AISBL   (Belgium)

^l UNIVERSITY OF GEORGIA   (United States)

^m JIANGNAN UNIVERSITY   (China)

ⁿ INSTITUTE OF FOOD RESEARCH   (United Kingdom)

more..

Author keywords

Antioxidants; Bioavailability; Colorimetric methods; Folin Ciocalteu; Functional properties; HPLC; In vivo studies

Indexed keywords

ANTIOXIDANTS; ATOMS; BIOCHEMISTRY; CHELATION; FLAVONOIDS; HYDROGEN; REDUCING AGENTS; TRANSITION METALS;

BIOAVAILABILITY; COLORIMETRIC METHODS; FOLIN-CIOCALTEU; FUNCTIONAL PROPERTIES; HPLC; IN-VIVO;

DIAGNOSIS;

FLAVONOID; HYDROGEN; PHENOL DERIVATIVE; TRANSITION ELEMENT; ANTIOXIDANT; CHELATING AGENT; METAL;

ANTIOXIDANT ACTIVITY; ARTICLE; ELECTRON TRANSPORT; IN VITRO STUDY; NONHUMAN; ULTRAVIOLET VISIBLE SPECTROPHOTOMETRY; CHEMISTRY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HUMAN; SPECTROPHOTOMETRY; STRUCTURE ACTIVITY RELATION;

ANTIOXIDANTS; CHELATING AGENTS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FLAVONOIDS; HUMANS; METALS; PHENOLS; SPECTROPHOTOMETRY; STRUCTURE-ACTIVITY RELATIONSHIP;

EID: 85045564608     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2018.04.012     Document Type: Article

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