Antioxidant capacity is a measure of the ability of a substance, food, or biological sample to neutralize reactive oxygen species and other free radicals that cause oxidative stress. Reactive oxygen species arise naturally during metabolism and from external sources, and in excess they can damage lipids, proteins, a…
Antioxidant capacity is a measure of the ability of a substance, food, or biological sample to neutralize reactive oxygen species and other free radicals that cause oxidative stress. Reactive oxygen species arise naturally during metabolism and from external sources, and in excess they can damage lipids, proteins, and DNA, contributing to cell injury and to the development of disease. Antioxidants counteract these effects by donating electrons or otherwise stabilizing free radicals, and total antioxidant capacity is widely used to compare the protective potential of foods, beverages, and plant extracts. As the central focus of research in antioxidant science, this topic spans the development of analytical methods and the characterization of natural antioxidant sources. Work relevant to this topic in the Journal of Antioxidant Activity includes a reappraisal of the total antioxidant capacity of foods applied to commercial orange juices, comparison of analytical methods for measuring total antioxidant status, studies of how cooking and solvent pH affect antioxidant content in fruits and medicinal plants, and assessment of antioxidant enzymes and phenolic content in purslane. This page gathers peer-reviewed, open-access research relevant to the topic.
12 peer-reviewed articles, ranked by relevance. Each links to its DOI.
The 12 articles above have been cited 104 times in the scholarly literature. Citation data via OpenAlex and Crossref, updated Jun 2026.
A sample of recent works citing this journal's research on Antioxidant Capacity, linking to each citing work.