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Characterization of Phenolic Compounds in Virgin Olive Oil and Their Effect on the Formation of Carcinogenic/Mutagenic Heterocyclic Amines in a Model System

✍ Scribed by Monti, Simona M.; Ritieni, Alberto; Sacchi, Raffaele; Skog, Kerstin; Borgen, Eva; Fogliano, Vincenzo

Book ID
125942202
Publisher
American Chemical Society
Year
2001
Tongue
English
Weight
91 KB
Volume
49
Category
Article
ISSN
0021-8561

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## Abstract The correlation between radical scavenging capacity and inhibitory activity in PhIP formation of 12 food‐derived antioxidative phenolic compounds was investigated. Very poor correlation was found between their radical scavenging activity assessed by Trolox equivalent antioxidant capacit