EMAIL THIS PAGE TO A FRIEND

Food chemistry

Antioxidant properties of catechins: Comparison with other antioxidants.


PMID 28958556

Abstract

Antioxidant properties of five catechins and five other flavonoids were compared with several other natural and synthetic compounds and related to glutathione and ascorbate as key endogenous antioxidants in several in vitro tests and assays involving erythrocytes. Catechins showed the highest ABTS-scavenging capacity, the highest stoichiometry of Fe