HIGHLIGHTS
SUMMARY
Estimation of bioavailability in food can be done by in_vitro methods and in_vivo. There is an increasing interest in conducting in_vivo studies in humans to better understand the fate and potential activity of the observed compounds. The mechanism of their action may roughly rely on two different types of reactions: electron transfer (ET) or hydrogen atom transfer (HAT) and, accordingly, the available in_vitro methods for measuring antioxidant activity are based on one of these two reactions. Although research has produced numerous in_vitro assays to evaluate antioxidant activity, unfortunately there is no single method that . . .
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