Natural extracts are the source of many antioxidant substances. They have proven useful not
only as supplements preventing diseases caused by oxidative stress and food additives …

The present review aims to show the state of the art on the oxidation mechanisms occurring
in wines, as well as the methods to monitor, classify and diagnose wine oxidation. Wine …

Epidemiologic studies have demonstrated an inverse association between consumption of
fruits and vegetables and morbidity and mortality from degenerative diseases. The …

Red wine, an alcoholic beverage is composed of a spectrum of complex compounds such
as water, alcohol, glycerol, organic acid, carbohydrates, polyphenols, and minerals as well …

This review summarizes published information concerning the determination of antioxidant
activity (AA) in coffee samples by various methods (ORAC, FRAP, TRAP, TEAC, etc.) in vitro …

Four varieties of cultivated blueberries (Vaccinium corymbosum) and a wild crop (Vaccinium
miyrtillus) originating form the Modena region in Italy (Mirtillo nero dell'Appennino …

Phenolic antioxidants are ranked by reducing strength and characterized for reversibility
using cyclic voltammetry at a glassy carbon electrode. Phenolics with an ortho-diphenol …

The oxidation of flavonoids is of great interest because of their action as antioxidants with
the ability to scavenge radicals by electron transfer processes. The electrochemical …

Virgin olive oil has a high resistance to oxidative deterioration due to its tryacylglycerol
composition low in polyunsaturated fatty acids and due to the presence of a group of …

Electrochemical methods provide high potential for investigation of antioxidant compounds,
assessment of antioxidant capacity, and measurement of electrochemical index. Different …