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Influence of pH on the antioxidant activities of combinations of lettuce extract (LE) with quercetin (QC), green tea extract (GTE) or grape seed extract (GSE) was investigated for both reduction of Fremy’s salt in aqueous solution using direct electron spin resonance (ESR) spectroscopy and in l-α-phosphatidylcholine liposome peroxidation assay measured following formation of conjugated dienes. All...
Combined antioxidative effects of lettuce extract and α-tocopherol, quercetin or ascorbic acid (AA) were investigated for peroxidation of l-α–phosphatidylcholine liposomes with oxidation initiated by lipophilic or by hydrophilic azo-initiators. Lettuce extract had a clear antioxidative effect as evidenced by a lag phase for formation of conjugated dienes, and α-tocopherol and especially quercetin...
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