Antioxidant Properties of Various Alcoholic Beverages: Application of a Semiempirical Equation

Accessing Properties of Molecular Compounds Involved in Cellular Metabolic Processes with Electron Paramagnetic Resonance, Raman Spectroscopy, and Differential Scanning Calorimetry

In this work, we review some physical methods of macroscopic experiments, which have been recently argued to be promising for the acquisition of valuable characteristics of biomolecular structures and interactions. The methods we focused on are electron paramagnetic resonance spectroscopy, Raman spectroscopy, and differential scanning calorimetry. They were chosen since it can be shown that they are able to provide a mutually complementary picture of the composition of cellular envelopes (with special attention paid to mycobacteria), transitions between their molecular patterning, and the response to biologically active substances (reactive oxygen species and their antagonists-antioxidants-as considered in our case study).

Evaluation of The Antioxidant Capacity of Food Products: Methods, Applications and Limitations

Assays of total antioxidant capacity (TAC) are popular in the analysis of food products. This review presents the most popular assays of TAC and their limitations, databases of TAC of food products, their application in clinical studies, and the effect of processing on the TAC of food. The importance of sample preparation for TAC assays and striking effects of digestion in the gastrointestinal tract on the TAC of food are discussed. Critical opinions on the validity of food TAC assays are considered. It is concluded that TAC methods can be useful as screening assays for food quality control and as low-cost, high-throughput tools used to discover potential antioxidant sources and follow changes in the content of antioxidants during food processing. However, effects revealed by TAC assays should be followed and explained using more specific methods.