期刊
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
卷 86, 期 13, 页码 2046-2056出版社
WILEY
DOI: 10.1002/jsfa.2603
关键词
antioxidant capacity; in-vitro assays; oxidative stress; antioxidants
One of the effective means of adding value to agricultural produce is the development of functional foods or dietary supplements enriched with antioxidants. This process involves extraction of antioxidant rich fractions from their sources and then testing for antioxidant activity prior to adding these back to the foods or packing into pills or capsules. Ideally, the antioxidant activity should be tested using both in vitro and in vivo techniques but due to the high cost of conducting animal and human feeding trials, many products undergo only in vitro testing. This review describes popular methods commonly used for testing antioxidant activity in vitro, with particular reference to their reliability, efficiency, accessibility and biological relevance. (c) 2006 Society of Chemical Industry.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据