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Food antioxidant capacity determined by chemical methods may underestimate the physiological antioxidant capacity

✍ Scribed by José Serrano; Isabel Goñi; Fulgencio Saura-Calixto

Book ID
116488163
Publisher
Elsevier Science
Year
2007
Tongue
English
Weight
251 KB
Volume
40
Category
Article
ISSN
0963-9969

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✍ Pérez-Jiménez, Jara; Saura-Calixto, Fulgencio 📂 Article 📅 2005 🏛 American Chemical Society 🌐 English ⚖ 45 KB

Several recent articles have reported a significant antioxidant capacity of cereal products, determined in methanolic and ethanolic extracts. The aim of this work was to conduct an assessment of the antioxidant capacity of cereals using both chemical and in vitro digestive enzymatic extraction of an