Antioxidant Activity of Brazilian Vegetables and Its Relation with Phenolic Composition

Vegetables are widely consumed in Brazil and exported to several countries. This study was performed to evaluate the phenolic content and antioxidant activity of vegetables commonly consumed in Brazil using five different methods, namely DPPH and ABTS free radical, β-carotene bleaching, reduction of...

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Detalles Bibliográficos
Autores principales: Tiveron, Ana P., Melo, Priscilla S., Bergamaschi, Keityane B., Vieira, Thais M. F. S., Regitano-d’Arce, Marisa A. B., Alencar, Severino M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Molecular Diversity Preservation International (MDPI) 2012
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3430275/
https://www.ncbi.nlm.nih.gov/pubmed/22942744
http://dx.doi.org/10.3390/ijms13078943

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3430275/
https://www.ncbi.nlm.nih.gov/pubmed/22942744
http://dx.doi.org/10.3390/ijms13078943

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