External Factors Affecting Antioxidant Activity
Department of Food Chemistry and Analysis, Institute of Chemical Technology, Prague
The antioxidant activities depend not only on their reactivity towards radicals (i.e. on their structure), but also on external factors. These are: general factors (temperature, substrate type, pH, or oxygen access), factors acting in vivo (bioavailability, interactions with other nutrients or other biological effects of the studied compounds) and the factors acting during in vitro determination of the antioxidant activity (the reaction used, interferences).
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