Antioxidants have been widely studied in the fields of biology, medicine, food, and nutrition
sciences. There has been extensive work on developing assays for foods and biological …

Chlorophylls and carotenoids are natural pigments that are present in our daily diet,
especially with the increasing tendency towards more natural and healthy behaviors among …

Polyphenols are widely recognized as the effective antioxidants, which are divided into
flavonoids, phenolic acids, stilbenes, lignans, tannins and so on. They could regulate …

Assays developed to measure radical scavenging ability of natural compounds have been
used as a basis for ranking and recommending best foods for consumption. However …

Coffee is a rich source of dietary antioxidants, and this property, coupled with the fact that
coffee is one of the world's most popular beverages, has led to the understanding that coffee …

A good number of abstracts and research articles (in total 74) published, so far, for
evaluating antioxidant activity of various samples of research interest were gone through …

This project was aimed to identify the quenching chemistry of biologically important reactive
oxygen and nitrogen species (ROS/RNS, including radicals), to show antioxidant action …

While use of synthetic antioxidants (such as butylated hydroxytoluene and butylated
hydroxyanisole) to maintain the quality of ready‐to‐eat food products has become …

Propolis is a natural substance known to be beneficial for human health and used as a folk
medicine in many parts of the world. In this study, phenolic profiles and antioxidant …

The chemical diversity of natural antioxidants (AOXs) makes it difficult to separate, detect,
and quantify individual antioxidants from a complex food/biological matrix. Moreover, the …