Investigadores de Japón encuentran una nueva forma de probar los antioxidantes (en inglés)

Researchers from Kumamoto University in Japan have developed a system to quickly and easily measure the antioxidant capacity of food. The new electrochemical system uses a gel form Bicontinuous Microemulsion (BME), a mixture of water and oil that do not normally mix, integrated with a sheet-type electrode.1

Researchers say this system can be easily employed by anyone anywhere and is expected to be used for quality control in the production, manufacturing and sale of food products.

The new system is interesting, as it could help reduce the amount of highly reactive oxygen species (ROS) within the body. Researchers from Kumamoto University believe that excessive production of ROS can lead to arteriosclerosis, cancer, ageing and decreased immune function.

Full article here

NewFood Magazine/November 17, 2020