The same authors ascribed an important role in biological systems where free radicals have very short half-life to antioxidant compounds with this characteristic and, therefore, they concluded that ascorbic acid, as well as kaempferol and procyanidins, characterised by a fast rate of reaction, could be considered highly significant antioxidants.
← all excerpts
Characterisation of Extracts Obtained from Unripe Grapes and Evaluation of Their Potential Protective Effects against Oxidation of Wine Colour in Comparison with Different Oenological Products.
1
—
—