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This study measured the lipophilic and hydrophilic antioxidant capacities of over 100 common foods in the U.S. using the ORACFL assay, revealing significant variations in antioxidant levels across different food types and processing methods. The research found that hydrophilic ORACFL values were generally much higher than lipophilic values, and total antioxidant capacity intakes were estimated at 5558 µmol of Trolox equivalents per day for hydrophilic and 166 µmol for lipophilic sources. The findings contri

Author

Ayşenur Bayrak

Language

EN