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This document summarizes a study that compares the antioxidant activity and bioactive compound content of various teas, dietary supplements, and fruit juices. Samples were analyzed for their total phenolic, flavonoid, and ascorbic acid content as well as their antioxidant activity via DPPH radical scavenging assays. Beverages containing green tea and hibiscus generally had higher levels of phenolic compounds, flavonoids, and antioxidant activity compared to those without these ingredients. A borututu herbal

Author

Ashis Borah

Language

EN