Over the last years, polysaccharides have been linked to antioxidant effects using both in
vitro chemical and biological models. The reported structures, claimed to act as antioxidants …

The study of antioxidants and their implications in various fields, from food engineering to
medicine and pharmacy, is of major interest to the scientific community. The present paper is …

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 …

Antioxidants had a growing interest owing to their protective roles in food and
pharmaceutical products against oxidative deterioration and in the body and against …

Currently, there is a growing interest in screening and quantifying antioxidants from
biological samples in the quest for natural and effective antioxidants to combat free radical …

The 2, 2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid)(ABTS•+) radical cation-based
assays are among the most abundant antioxidant capacity assays, together with the 2, 2 …

Our objective in this review article is to find out relevant information about methods of
determination of antioxidant activity of silver nanoparticles. There are many studies dealing …

Oxidative stress is the result of the imbalance between reactive oxygen species (ROS)
formation and enzymatic and nonenzymatic antioxidants. Biomarkers of oxidative stress are …

The Folin–Ciocalteu assay is a reference method for the quantification of total (poly) phenols
in food. This review explains the fundamental mechanism of the redox reaction on which the …

Antioxidants are substances that prevent oxidation of other compounds or neutralize free
radicals. Spices and herbs are rich sources of antioxidants. They have been used in food …