Comparison of in vivo and in vitro antioxidative parameters for eleven food factors

Abstract

In vivo antioxidative activity assays against reactive oxygen species generated in mitochondria, together with in vitro two radical-scavenging assays, electrochemical measurements, and theoretical calculations of ionization potentials (IP), were carried out for eleven food factors. Lycopene, with the smallest IP value, showed the highest anti-apoptotic activity. © 2012 The Royal Society of Chemistry.