Investigation of the in vitro biological action of plant and animal-derived antioxidants
It is widely accepted that plant (e.g., grapes, legumes, olive oil) extracts usually demonstrate antioxidant activity in vitro, mainly due to their high polyphenolic content. Furthermore, by-products of olive oil production (e.g., olive oil wastewater) and animal-derived by-products of cheese industry (i.e., whey protein) are strong antioxidants. The characterization of such substances as antioxidants using in vitro assays is the first step in order to further proceed to the investigation of their potential beneficial health effects when administered in vivo (animal and human models).
It is widely accepted that plant (e.g., grapes, legumes, olive oil) extracts usually demonstrate antioxidant activity in vitro, mainly due to their high polyphenolic content. Furthermore, by-products of olive oil production (e.g., olive oil wastewater) and animal-derived by-products of cheese industry (i.e., whey protein) are strong antioxidants. The characterization of such substances as antioxidants using in vitro assays is the first step in order to further proceed to the investigation of their potential beneficial health effects when administered in vivo (animal and human models).