Definitions

1. Antioxidant capacity was determined by the Trolox equivalent antioxidant capacity (TEAC) assay.

Red Wine

1. The superior bioactivity of red grape juice compared to red wine is not at least visible in the antioxidant capacity of the plasma.
2. These results suggest that cocoa is more beneficial to health than teas and red wine in terms of its higher antioxidant capacity.

Lower

1. The antioxidant capacity of these samples was significantly lower than that of the other samples studied.

Plant Foods

1. Total antioxidant capacity of plant foods, beverages and oils consumed in Italy assessed by three different in vitro assays.

Serum Albumin

1. Magnesium-deficient patients (47%) had lower total antioxidant capacity in plasma which was related to serum albumin.

Antioxidant Vitamins

1. Supplementation with antioxidant vitamins is known to increase antioxidant capacity and to decrease markers of oxidative stress.

Measure

1. One measure of antioxidant capacity in food is its ORAC (Oxygen Radical Absorbance Capacity) score.

Measuring

1. Antioxidant Testing Oxygen Radical Absorbance Capacity (ORAC) is a method of measuring the antioxidant capacity of certain foods.
2. By measuring these reactions in a 30-second window, a clearer picture of antioxidant capacity can be developed.

Cell Culture

1. The magnitude of effects in cell culture was then correlated to polyphenolic composition and antioxidant capacity.

Serum

1. Compared to healthy controls, serum from patients presenting with acute abdominal pain showed lower total antioxidant capacity.

Blueberry

1. Abstract: The antioxidant capacity (AOC) of black currant, blueberry, raspberry, red currant, and cranberry extracts was determined using the FRAP assay.

Blueberries

1. Furthermore, antioxidant capacity may be correlated with total phenolic and anthocyanin contents in blueberries.
2. Purple Corn has higher antioxidant capacity and antiradical kinetics than blueberries and higher or similar anthocyanin and phenolic contents.

Human Diet

1. Their contribution to the antioxidant capacity of the human diet is much larger than that of vitamins.

Patients

1. Measuring total antioxidant capacity might help guide the disposition of such patients in emergency departments.

Drinking Green Tea

1. Human studies show that the antioxidant capacity of the blood does increase about an hour after drinking green tea.

Flavonoids

1. The chemical basis for these desirable properties of flavonoids is believed to be related to their antioxidant capacity.

Anthocyanin

1. They also have much more antioxidant capacity and anthocyanin, proanthocyanidin and phenolic phytochemicals than cultivated blueberries.

Anthocyanins

1. Further research indicated that anthocyanins found in elderberries possess appreciably more antioxidant capacity than either vitamin E or vitamin C.

Antioxidant Capacity

1. Regulation of the antioxidant capacity includes the maintenance of adequate levels of antioxidant and the localization of antioxidant compounds and enzymes.
2. The patients will undergo biochemical evaluation in which the serum lipids, the levels of oxidative stress and the antioxidant capacity will be assessed.
3. Characterization of anthocyanins and proanthocyanidins in some cultivars of Ribes, Aronia, and Sambucus and their antioxidant capacity.

Categories

1. Antioxidant Vitamins
2. Compounds > Colorful Compounds > Pigments > Anthocyanins
3. Proanthocyanidins
4. Flavonoids
5. Drinking Green Tea
6. Books about "Antioxidant Capacity" in Amazon.com
   

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