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Issue 14, 2013
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Comparison of in vivo and in vitro antioxidative parameters for eleven food factors

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Abstract

In vivo antioxidative activity assays against reactive oxygen species generated in mitochondria, together with in vitro two radical-scavenging assays, electrochemical measurements, and theoretical calculations of ionization potentials (IP), were carried out for eleven food factors. Lycopene, with the smallest IP value, showed the highest anti-apoptotic activity.

Graphical abstract: Comparison of in vivo and in vitro antioxidative parameters for eleven food factors

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Submitted
30 Oct 2012
Accepted
07 Feb 2013
First published
08 Feb 2013

RSC Adv., 2013,3, 4535-4538
Article type
Communication

Comparison of in vivo and in vitro antioxidative parameters for eleven food factors

H. P. Indo, I. Nakanishi, K. Ohkubo, H. Yen, M. Nyui, S. Manda, K. Matsumoto, K. Fukuhara, K. Anzai, N. Ikota, H. Matsui, Y. Minamiyama, A. Nakajima, H. Ichikawa, S. Fukuzumi, T. Ozawa, C. Mukai and H. J. Majima, RSC Adv., 2013, 3, 4535
DOI: 10.1039/C3RA22686G

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