Assays of total antioxidant capacity (TAC) are popular in the analysis of food products. This
review presents the most popular assays of TAC and their limitations, databases of TAC of …

This review summarises 25 years of investigations on antioxidants research in foods and
biological fluids and critically analyses the merits and limitations of using the total …

Colorectal cancer (CRC) is a major contributor to cancer death globally. Several studies
showed some protections by certain individual dietary antioxidants against CRC …

Aims The possible link between hyperglycaemia-induced oxidative stress (OxS) and
diabetic complications is suggested by many in vitro studies. However, not much attention …

Objectives Among the numerous agents, genetic factors and environmental elements such
as pesticides have an important role in colorectal cancer (CRC) incidence. The present …

Background and aims The intake of antioxidant-rich foods may increase the blood levels of
non enzymatic antioxidant capacity (NEAC). NEAC takes into account all antioxidants from …

Heavy metals such as mercury are some of the environmental pollutants and can induce
toxicity by bioaccumulation and oxidative damage. This study aimed to investigate the effect …

Dietary total antioxidant capacity (TAC), based on the cumulative antioxidant activities of all
the antioxidants present in food, has been shown to be inversely associated with risks of …

Background Recent studies have shown that dietary total antioxidant capacity (D-TAC) may
affect risk of cancer; however, findings are conflicting. Hence, we aimed to summarize the …

Evidence from epidemiologic studies has shown that total antioxidant capacity (TAC) in the
diet might be inversely associated with stroke, heart failure, and inflammatory biomarkers …