An antioxidant is a molecule that inhibits the oxidation of other molecules. Oxidation is a chemical reaction that transfers electrons or hydrogen from a substance to an oxidizing agent. Oxidation reactions can produce free radicals. In turn, these radicals can start chain reactions. When the chain reaction occurs in a cell, it can cause damage or death to the cell.
Antioxidants terminate these chain reactions by removing free radical intermediates, and inhibit other oxidation reactions. They do this by being oxidized themselves, so antioxidants are often reducing agents such as thiols, ascorbic acid, or polyphenols.
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|AM-010||Quantification of free astaxanthin in oil by HPLC-UV|
|AM-011||Quantification of astaxanthin esters in oil by Spectrophotometry and HPLC-UV|
|AM-200||Quantification of astaxanthin in muscle tissue by HPLC-UV|
|AM-272||Quantification of astaxanthin in plasma by LC-MS|
|AM-023||Quantification of carotenoids in plasma by HPLC-UV|
|AM-024||Quantification of carotenoids in milk by HPLC-UV|
|AM-038||Carotenoids in dried Blood spots by HPLC-UV|
|AM-074||Quantification of carotenoids in oil capsules med LC-UV|
|AM-029||Total antioxidant capacity (FRAP) in juice|