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Hindi Research Article, J Food Nutr Disor Vol: 2 Issue: 2
Total Antioxidant Capacity and Phenolic Compounds of Selected Vinegars in the Greek Market
| Katerina P Skenderi1*, Ilias Haligiannis2 and Nikolaos M. Sitaras2 |
| 1Laboratory of Nutrition and Clinical Dietetics, Department of Nutrition and Dietetics, Harokopio University, Athens, Greece |
| 2Department of Pharmacology, Medical School, University of Athens, Athens, Greece |
| Corresponding author : Katerina P Skenderi Laboratory of Nutrition and Clinical Dietetics, Department of Nutrition and Dietetics, Harokopio University, Athens, Greece Tel: +30 2109549177; Fax: +30 2109549141 E-mail: ksken@hua.gr |
| Received: February 07, 2013 Accepted: May 28, 2013 Published: June 03, 2013 |
| Citation: Skenderi KP, Haligiannis I, Sitaras NM (2013) Total Antioxidant Capacity and Phenolic Compounds of Selected Vinegars in the Greek Market. J Food Nutr Disor 2:2. doi:10.4172/2324-9323.1000112 |
Abstract
Total Antioxidant Capacity and Phenolic Compounds of Selected Vinegars in the Greek Market
There has been growing interest in the beneficial health effects of certain fruits, wines and their by-products, like vinegars. Several studies have shown that consumption of red wine or fresh fruits is associated with lower incidence of degenerative disease, such as cardiovascular disease or cancer. Vinegars contain antioxidant compounds, such as polyphenols, which can scavenge free radicals in the body.
