Polyphenols, flavonoids, phenolic acids, anthocyanins, proanthocyanidins, terpenoids, alkaloids, polysaccharides, and other components in plant extracts may all contribute to antioxidant activity. Evaluation of antioxidant activity should not rely on a single assay. Instead, free radical ...
Tannins are important polyphenolic components in plant extracts and are widely present in tea, grape seeds, pomegranate peel, gallnut, cocoa, nut skins, oak, berries, and many medicinal and edible plants.
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