Natural extracts are the source of many antioxidant substances. They have proven useful not
only as supplements preventing diseases caused by oxidative stress and food additives …

An antioxidant is a substance that at low concentrations delays or prevents oxidation of a
substrate. Antioxidant compounds act through several chemical mechanisms: hydrogen …

Hexavalent chromium is a highly soluble environmental contaminant. It is a widespread
anthropogenic chromium species that is 100 times more toxic than trivalent chromium …

Measuring the antioxidant activity/capacity levels of food extracts and biological fluids is
useful for determining the nutritional value of foodstuffs and for the diagnosis, treatment, and …

Antioxidant capacity is related with compounds capable of protecting a biological system
against the potentially harmful effect of processes or reactions involving reactive oxygen and …

The growing interest in functional foods had led to the use of analytical techniques to
quantify some properties, among which is the antioxidant capacity (AC). In order to identify …

Several of the most commonly used methods for in vitro determination of antioxidant
capacity are reviewed in the present paper. The chemical principles of methods based either …

Research on the use, properties, characteristics and sources of antioxidants especially
phenolic compounds, flavonoids, vitamins, synthetic chemicals and some micronutrients …

Saffron (Crocus sativus L.) has been an important subject of interest for research teams in
the past two decades because of its various biological properties. Chemical analysis has …

The “antioxidant power” of a food is an expression of its capability both to defend the human
organism from the action of the free radicals and to prevent degenerative disorders deriving …