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

  title={Lipophilic and hydrophilic antioxidant capacities of common foods in the United States.},
  author={Xianli Wu and Gary R. Beecher and Joanne M. Holden and David B. Haytowitz and Susan E. Gebhardt and Ronald L. Prior},
  journal={Journal of agricultural and food chemistry},
  volume={52 12},
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… 

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