Title: Antioxidant properties of phenolic compounds
Abstract: There is currently much interest in phytochemicals as bioactive components of food. The roles of fruit, vegetables and red wine in disease prevention have been attributed, in part, to the antioxidant properties of their constituent polyphenols (vitamins E and C, and the carotenoids). Recent studies have shown that many dietary polyphenolic constituents derived from plants are more effective antioxidants <i>in vitro</i> than vitamins E or C, and thus might contribute significantly to the protective effects <i>in vivo</i>. It is now possible to establish the antioxidant activities of plant-derived flavonoids in the aqueous and lipophilic phases, and to assess the extent to which the total antioxidant potentials of wine and tea can be accounted for by the activities of individual polyphenols.
Publication Year: 1997
Publication Date: 1997-04-01
Language: en
Type: article
Indexed In: ['crossref']
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Cited By Count: 4165
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