生物技术
健康福利
标准化
抗氧化剂
生化工程
传统医学
人类健康
体外毒理学
抗氧化能力
化学
体外
生物
食品科学
生物化学
医学
计算机科学
工程类
环境卫生
操作系统
作者
Joash Ban Lee Tan,Yau Yan Lim
出处
期刊:Food Chemistry
[Elsevier]
日期:2015-04-01
卷期号:172: 814-822
被引量:140
标识
DOI:10.1016/j.foodchem.2014.09.141
摘要
Natural product research is an active branch of science, driven by the increased value placed on individual health and well-being. Many naturally-occurring phytochemicals in plants, fruits and vegetables have been reported to exhibit antioxidant and antibacterial activity; often touted as being beneficial for human health. In vitro screening is a common practice in many research laboratories as a means of rapidly assessing these properties. However, the methods used by many are not necessarily optimal; a result of poor standardization, redundant assays and/or outdated methodology. This review primarily aims to give a better understanding in the selection of in vitro assays, with emphasis placed on some common assays such as the total phenolic content assay, free radical scavenging activity, disc-diffusion and broth microdilution. This includes a discussion on the reasons for choosing a particular assay, its strengths and weaknesses, ways to improve the accuracy of results and alternative assays.
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