Antioxidant assays for plant and food components.

  title={Antioxidant assays for plant and food components.},
  author={Joon-Kwan Moon and Takayuki Shibamoto},
  journal={Journal of agricultural and food chemistry},
  volume={57 5},
Recently, research on natural antioxidants has become increasingly active in various fields. Accordingly, numerous articles on natural antioxidants, including polyphenols, flavonoids, vitamins, and volatile chemicals, have been published. Assays developed to evaluate the antioxidant activity of plants and food constituents vary. Therefore, to investigate the antioxidant activity of chemical(s), choosing an adequate assay based on the chemical(s) of interest is critical. There are two general… CONTINUE READING