Tuesday, November 22, 2011

Did you know that you can measure the antioxidant capacity of foods and supplements with the help of a fluorescence assay?

Antioxidants are able to catch and to disarm radicals. This can be tested if a radical generator is active in the presence of a fluorescent dye, like fluorescein. Without any protection of an antioxidant the radicals will destroy the fluorescent dye which can be seen by a decreasing fluorescence signal over time. If a known antioxidant is added to the reaction it will prevent the fluorescent dye from degrading so fast. A sample of unknown antioxidant potential can be measured the same way and the result can be related to the standard value.

For more information on measuring the antioxidant capacity of foods take a look at: http://www.bmglabtech.com/orac

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