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Flavonoids From Argentine Tagetes (Asteraceae) With Antimicrobial Activity

( 1 ). They are prominent components of citrus fruits and other food sources. Flavonols (quercetin, myricetin, and kaempferol) and flavones (apigenin and luteolin) are the most common phenolics in plant-based foods. Quercetin is also a predominant component of onions

Cupric Ion Reducing Antioxidant Capacity Assay for Food Antioxidants: Vitamins, Polyphenolics, and Flavonoids in Food Extracts

buffer at pH 7, and subsequently measuring the developed absorbance at 450 nm after 30 min. Since the color development is fast for compounds like ascorbic acid, gallic acid, and quercetin but slow for naringin and naringenin, the latter compounds

Activation of Erythrocyte Plasma Membrane Redox System Provides a Useful Method to Evaluate Antioxidant Potential of Plant Polyphenols

the erythrocytes and donate electrons to PMRS. We also present results to show the potentiating effect of quercetin, EGCG, EC and catechin on erythrocyte PMRS activity.