Foods high in omega-3 fatty acids, vitamin C, and zinc are particularly beneficial
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The antioxidant capacity is determined by measuring the reduced rate and amount of product formation over time through fluorescence: The principle of this assay relies on measuring the decrease in fluorescence intensity of a fluorescent molecule, such as -phycoerythrin or fluorescein, over time under a constant and reproducible flux of ROO, which is generated by the thermal decomposition of 2,2-azobis(2-amidino-propane) dihydrochloride (AAPH) in an aqueous buffer
Oikawa H, Sasaki M, Tamakawa Y, Kamei A
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