• DOI:10.1021/JF049696W
Corpus ID: 25573388

Lipophilic and hydrophilic antioxidant capacities of common foods in the United States.

@article{Wu2004LipophilicAH,
  title={Lipophilic and hydrophilic antioxidant capacities of common foods in the United States.},
  author={Xianli Wu and G. Beecher and J. Holden and D. Haytowitz and S. Gebhardt and R. Prior},
  journal={Journal of agricultural and food chemistry},
  year={2004},
  volume={52 12},
  pages={
          4026-37
        }
}

Xianli Wu, G. Beecher, +3 authors R. Prior

Published 2004

Chemistry, Medicine

Journal of agricultural and food chemistry

Both lipophilic and hydrophilic antioxidant capacities were determined using the oxygen radical absorbance capacity (ORAC(FL)) assay with fluorescein as the fluorescent probe and 2,2'-azobis(2-amidinopropane) dihydrochloride as a peroxyl radical generator on over 100 different kinds of foods, including fruits, vegetables, nuts, dried fruits, spices, cereals, infant, and other foods. Most of the foods were collected from four different regions and during two different seasons in U.S. markets… CONTINUE READING

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