Antioxidant activity of dietary polyphenols as determined by a modified ferric reducing/antioxidant power assay.
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Summary
The antioxidant (AO) activity of polyphenols (PPs) was determined for the first time using a modified FRAP (ferric reducing/antioxidant power) assay and polyphenol's AO efficiency seemed to depend on the extent of hydroxylation and conjugation.
- Type
- article
- Published
- 2000-07-15
- Cited by
- 2,133
- References
- 0
- Access
- Open access
- OpenAlex
- https://openalex.org/W1977656346
- Semantic Scholar
- https://api.semanticscholar.org/CorpusID:42248769
Keywords
Gallic acid, Chemistry, Caffeic acid, Ascorbic acid, Trolox
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