3. Dietary antioxidants
The most common way of estimating the potential free radical
scavenging activity of antioxidants is through antioxidant capacity
(AC), a parameter determined in aqueous-organic food extracts by
different procedures (ORAC, ABTS, FRAP, etc.). AC is derived from
the cumulative synergistic antioxidant power of vitamins, polyphenols,
Maillard compounds, trace elements, phytic acid and
others.