Determination of the Antioxidant Activity of Samples of Tea and Commercial Sources of Vitamin C, Using an Enzymatic Biosensor

• Autors principals: Danilo Braga Ribeiro (Autor), Gabriela Santos Silva (Autor), Djanira Rubim dos Santos (Autor), Andressa Rose Castro Costa (Autor), Eliane Braga Ribeiro (Autor), Mihaela Badea (Autor), Gilvanda Silva Nunes (Autor)
• Format: Llibre
• Publicat: MDPI AG, 2021-02-01T00:00:00Z.
• Matèries: article
• Accés en línia: Connect to this object online.

Antioxidants are synthetic or natural compounds capable of preventing or delaying oxidative damage caused by chemical species that can oxidize cell biomolecules, such as proteins, membranes, and DNA, leading to the development of various pathologies, such as cancer, atherosclerosis, Parkinson, Alzhe...