Interaction between natural antioxidants derived from cinnamon and cocoa in binary and complex mixtures
Abstract
Cinnamon and cocoa are known to be valuable sources of bioactive phytochemicals, mainly the polyphenols. This paper investigates the potential antioxidant activity of cinnamon and cocoa extract and the interaction of their mixtures by various in vitro tests. Moreover, the combination effect of their constituents in a binary mixture was studied. Two representative active compounds of chocolate (epicatechin, catechin) were combined with seven of...
Paper Details
Title
Interaction between natural antioxidants derived from cinnamon and cocoa in binary and complex mixtures
Published Date
Sep 1, 2017
Journal
Volume
231
Pages
356 - 364
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