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Widespread methods and new analytical approaches in antioxydant evaluation

Laguerre M., Lopez Giraldo L.J., Lecomte J., Villeneuve P.. 2009. Inform, 20 (5) : p. 328-332.

More than 50 years ago, Denham Harman postulated that aging could be partially due to an accumulation of molecular and cellular damages induced by free radicals. Interest in these oxidative deteriorations progressively increased as the implication of oxidative stress in multifactorial diseases was demonstrated. The mechanisms involved in the development of such pathologies generally include the oxidative alteration of important biomolecules such as proteins, lipids, carbohydrates, and nucleic acids. To protect themselves from oxidative stress, living organisms have developed their own antioxidant systems. In addition to these endogenous defenses, the intake of dietary antioxidants may help to protect against oxidative damage and reduce the risk of numerous diseases. This possibility has created a demand for methods for the rapid screening of the antioxidant properties of molecules. Many rapid in vitro tests are now available, but they are often performed in dissimilar conditions, and different properties are thus frequently measured. Consequently, one of the major challenges is to know which method can be used to evaluate antioxidant capacity. Thus, the aim of this paper is to present a brief review of the most widely used methods and of new analytical approaches in this field and to discuss them in terms of advantages and drawbacks.

Mots-clés : produit alimentaire; antioxydant

Article (c-notoriété en attente de mise à jour)

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