Molecules 2010, 15(10), 7450-7466; doi:10.3390/molecules15107450
Article

Creation of a Databank for Content of Antioxidants in Food Products by an Amperometric Method

Yakov I. Yashin 1 , Boris V. Nemzer 2,* email, Vadim Yu. Ryzhnev 1 , Alexandr Ya. Yashin 1 , Nina I. Chernousova 1  and Polina A. Fedina 1
1 Scientific Development & Production Center “Khimavtomatika”, Selskohozyaistvennaya 12a, 129226 Moscow, Russia 2 VDF FutureCeuticals, Inc., 300 West 6th Street, Momence, IL 60954, USA
* Author to whom correspondence should be addressed.
Received: 20 September 2010 / Accepted: 20 October 2010 / Published: 22 October 2010
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Abstract: Oxidative stress, i.e. excessive content of reactionary, oxygen, and nitrogen compounds (ROAC), including free radicals, is one of the causes of various dangerous diseases as well as premature aging. The adverse effect of free radicals can be neutralized by antioxidants. In order to carry out antioxidant therapy, one needs to know the contents of antioxidants in food products. We have created the databank for the contents of antioxidants in 1,140 food products, beverages, etc. Apart from water-soluble antioxidants, fat-soluble antioxidants in dairy and fish products, cacao, chocolate, nuts etc. were determined for the first time using an amperometric method.
Keywords: water- and fat-soluble antioxidants; amperometric method; antioxidant therapy; databank

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MDPI and ACS Style

Yashin, Y.I.; Nemzer, B.V.; Ryzhnev, V.Y.; Yashin, A.Y.; Chernousova, N.I.; Fedina, P.A. Creation of a Databank for Content of Antioxidants in Food Products by an Amperometric Method. Molecules 2010, 15, 7450-7466.

AMA Style

Yashin YI, Nemzer BV, Ryzhnev VY, Yashin AY, Chernousova NI, Fedina PA. Creation of a Databank for Content of Antioxidants in Food Products by an Amperometric Method. Molecules. 2010; 15(10):7450-7466.

Chicago/Turabian Style

Yashin, Yakov I.; Nemzer, Boris V.; Ryzhnev, Vadim Yu.; Yashin, Alexandr Ya.; Chernousova, Nina I.; Fedina, Polina A. 2010. "Creation of a Databank for Content of Antioxidants in Food Products by an Amperometric Method." Molecules 15, no. 10: 7450-7466.

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