Abstract
A new ferric iron reducing assay for evaluation total antioxidant activity of food and biological samples
Highlights
Dear Editor, Oxidative stress results from excessive levels of reactive oxygen species (ROS)
It damage to macromolecule such as DNA, lipids, proteins, carbohydrate
Lipids are the major component of food
Summary
Dear Editor, Oxidative stress results from excessive levels of reactive oxygen species (ROS). It damage to macromolecule such as DNA, lipids, proteins, carbohydrate. Lipids are the major component of food. ROS attack polyunsaturated fatty acids and cause lipid peroxidation. To prevent these damages, sufficient amount of antioxidants need to be added to foodstuff.
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