Total antioxidant capacity of spices; dried fruits; nuts; pulses; cereals and sweets consumed in Italy assessed by three different in vitro assays

With the aim to expand the Italian total antioxidant capacity (TAC) database; the TAC values of 11 spices; 5 dried fruits; 7 sweets; 18 cereal products; 5 pulses; and 6 nuts were determined using three different assays and considering the contribution of bound antioxidant compounds in fiber-rich foods (i. e. cereals; legumes; and nuts). Among […]