Author(s): Mello LD, Kubota LT
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Abstract Antioxidants are one of the main ingredients that protect food attributes by preventing oxidation that occurs during processing, distribution and end preparation of food. Physiological antioxidant protection involves a variety of chemical system of endogenous and exogenous origin in a multiplicity of pathways. Associate to this, researches have been directed in the development of methods as biosensors that can characterize antioxidants capable of removing harmful radicals in living organisms in an adequate way. Biosensors have represented a broad area of technology useful for environmental, food monitoring, clinical applications and can represent a good alternative method to evaluate the antioxidant status. The demonstration of the highlighted current application of biosensor as a potential tool to evaluate the antioxidant status is the main aim of this review.
This article was published in Talanta
and referenced in Biochemistry & Analytical Biochemistry