A Novel Fluorescent Method for Rapid Screening of Compounds for Antioxidant Activity

  • Arti Arora
  • Gale M. Strasburg


Lipid peroxidation is a very undesirable reaction in foods and is generally recognized as the primary factor limiting the shelf-life of most processed food products1. To mitigate the detrimental effects of lipid peroxidation on food quality, many highly effective antioxidants have been developed. Some of the most effective antioxidants such as butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) are currently falling into disfavor due to alleged carcinogenic properties2. This, coupled with the consumer’s demand for “natural” food ingredients has created considerable interest in the identification and use of effective plant-derived antioxidants as potential replacements for synthetic compounds. Some of these compounds are not only effective as antioxidants but may also impart significant health benefits to foods such as antiatherogenic, antimutagenic, and anticarcinogenic activities3,4.


Lipid Peroxidation Antioxidant Activity Large Unilamellar Vesicle Human Erythrocyte Membrane Phenylpropionic Acid 
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Copyright information

© Springer Science+Business Media New York 1998

Authors and Affiliations

  • Arti Arora
    • 1
  • Gale M. Strasburg
    • 1
  1. 1.Department of Food Science and Human NutritionMichigan State UniversityEast LansingUSA

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