Total antioxidant capacity of plant foods, beverages and oils consumed in Italy assessed by three different in vitro assays.

  title={Total antioxidant capacity of plant foods, beverages and oils consumed in Italy assessed by three different in vitro assays.},
  author={N. Pellegrini and M. Serafini and B. Colombi and D. Del Rio and S. Salvatore and M. Bianchi and F. Brighenti},
  journal={The Journal of nutrition},
  volume={133 9},
  • N. Pellegrini, M. Serafini, +4 authors F. Brighenti
  • Published 2003
  • Chemistry, Medicine
  • The Journal of nutrition
  • Epidemiologic studies have demonstrated an inverse association between consumption of fruits and vegetables and morbidity and mortality from degenerative diseases. The antioxidant content of fruits and vegetables may contribute to the protection they offer from disease. Because plant foods contain many different classes and types of antioxidants, knowledge of their total antioxidant capacity (TAC), which is the cumulative capacity of food components to scavenge free radicals, would be useful… CONTINUE READING
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