References
- Del Rio D, Rodriguez-Mateos A, Spencer JPE, et al. Dietary (Poly)phenolics in Human Health: Structures, Bioavailability, and Evidence of Protective Effects Against Chronic Diseases. Antioxidants & Redox Signaling. 2013;18(14):1818–1892. doi:10.1089/ars.2012.4581
- Crowe KM, Murray E. Deconstructing a Fruit Serving: Comparing the Antioxidant Density of Select Whole Fruit and 100% Fruit Juices. Journal of the Academy of Nutrition and Dietetics. 2013;113(10):1354–1358. doi:10.1016/j.jand.2013.04.024
- Prabha MR, Vasantha K. Antioxidant, Cytotoxicity and Polyphenolic Content of Calotropis procera (Ait.) R. Br., 2011;1(7):136–140.
- Thaipong K, Boonprakob U, Crosby K, et al. Comparison of ABTS, DPPH, FRAP, and ORAC assays for estimating antioxidant activity from guava fruit extracts. Journal of Food Composition and Analysis. 2006;19(6–7):669–675. doi:10.1016/j.jfca.2006.01.003
- Carlsen MH, Halvorsen BL, Holte K, et al. The total antioxidant content of more than 3100 foods, beverages, spices, herbs and supplements used worldwide. Nutrition Journal. 2010;9(3):1–11.