The antioxidant activity of these teas and their fractions were investigated by the hydroxyl radical-induced luminol chemiluminescence assy and visible spectrophotometric method. 采用化學(xué)發(fā)光法和可見(jiàn)分光光度法比較兩類(lèi)茶水提物及萃取組分在水相和油相中的抗氧化性。
This puts oxidative stress on the brain and risks undoing all the good work those antioxidants have been up to. 過(guò)度飲食會(huì )導致大腦處于氧化性壓力之下，這樣的話(huà)那些抗氧劑能帶來(lái)的好處很可能就被這種壓力抵消了。
