Antioxidant Activity of Food and By-Products: In Vitro Methods
摘要
Natural matrices, such as foods, food by-products, seaweeds, and aromatic and medicinal plants, among others, display a plethora of health-promoting effects, including antioxidant effects. Antioxidants are crucial in protecting the human body from oxidative and nitrosative stresses, which are implicated in various diseases and aging processes. Among natural products, flavonoids, phenolic acids, carotenoids, tocopherols, and other polyphenolic compounds display strong antioxidant activity through different mechanisms. In this chapter, generalized procedures to evaluate the antiradical and antioxidant activities of natural matrices are described in detail, focusing on chemical assays.