Effects of Ascorbic Acid and α-Tocopherol on Antioxidant Activity of Polyphenolic Compounds

Authors :: Megumi Murakami
Hitoshi Takamura
Teruyoshi Matoba
Tomoko Yamaguchi
Source :: Journal of Food Science. 68:1622-1625
Publication Year :: 2003
Publisher :: Wiley, 2003.
Abstract: The effects of ascorbic acid and α-tocopherol on the antioxidant activity of 15 phenolic compounds were compared with 2 in vitro assays. Combination of ascorbic acid or α-tocopherol plus polyphenolic compounds resulted in an additive effect as shown with DPPH–HPLC method. With the liposome oxidation method, combination of quercetin or catechins plus α-tocopherol showed synergistic effects.

Subjects :: Liposome
Antioxidant
medicine.medical_treatment
food and beverages
Biological activity
Ascorbic acid
chemistry.chemical_compound
Biochemistry
chemistry
Polyphenol
medicine
heterocyclic compounds
Tocopherol
Phenols
Quercetin
Food Science

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