Due to the negative impact of reactive species (including free radicals) on humans and
animals, the investigations to find effective substances (antioxidants), which protect living …

Phenolic acids are present in our diet in different foods, for example mushrooms. Due to
their bioactive properties, phenolic acids are extensively studied and there is evidence of …

DPPH assay is a reliable method to determine the antioxidant capacity of biological
substrates. The DPPH radical scavenging activity is generally quantified in terms of …

Free radical scavenging activity of different polyphenolic compounds commonly present in
wine has been evaluated using DPPH method. The experiments were performed with …

The comparison between antioxidant capacity values reported by different laboratories is
quite difficult because of substantial differences in sample preparation, extraction of …

Grape pomace (GP), a major byproduct obtained from the winemaking process, is
characterized by a high amount of phenolic compounds and secondary plant metabolites …

Over last decade an increasing interest for antioxidants in foods has arisen. The healthy
properties of antioxidants related to the prevention of degenerative diseases are the main …

In poultry, the selection of broilers for growth performance has induced a deterioration in the
health of the parental hens associated with poor reproductive efficiency. To improve these …

We have investigated the electrochemical oxidation of a number natural phenolics (salicylic
acid, m-hydroxybenzoic acid, p-hydroxybenzoic acid, protocatechuic acid, o-coumaric acid …

Antioxidants are widely used by humans, both as dietary supplements and as additives to
different types of products. The desired properties of an antioxidant often include a balance …