Chemical rules on the assessment of antioxidant potential in food and food additives aimed at reducing oxidative stress and neurodegeneration

Published 2017 View Full Article

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Title
Chemical rules on the assessment of antioxidant potential in food and food additives aimed at reducing oxidative stress and neurodegeneration
Authors
Keywords
Antioxidants, Oxidative stress, Alzheimer’s disease, Reducing power, Reducing agents, Vitamin E
Journal
FOOD CHEMISTRY
Volume 235, Issue -, Pages 318-323
Publisher
Elsevier BV
Online
2017-05-09
DOI
10.1016/j.foodchem.2017.05.040

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