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Exploring the Antioxidant Features of Polyphenols by Spectroscopic and Electrochemical Methods

This paper evaluates the antioxidant ability of polyphenols as a function of their chemical structures. Several common food indexes including Folin-Ciocalteau (FC), ferric reducing antioxidant power (FRAP) and trolox equivalent antioxidant capacity (TEAC) assays were applied to selected polyphenols...

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Detalles Bibliográficos
Autores principales:	Alcalde, Berta, Granados, Mercè, Saurina, Javier
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2019
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6912615/ https://www.ncbi.nlm.nih.gov/pubmed/31683530 http://dx.doi.org/10.3390/antiox8110523

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