Molecular Biology Commons^™

In Vitro And In Vivo Antioxidant Capacity Of Synthetic And Natural Polyphenolic Compounds Identified From Strawberry And Fruit Juices, Marvin Abountiolas

USF Tampa Graduate Theses and Dissertations

Strawberries can be considered a functional food because their consumption has been associated with several health benefits. They are important sources of bioactive compounds, such as vitamins and polyphenolic compounds, with recognized antioxidant capacity (AOC). However, strawberry overall quality and bioactive content are greatly affected by environmental conditions during pre- and post-harvest and, little is known about the stability of its bioactive compounds, specifically ascorbic acid (AA) and polyphenolics compounds. Furthermore, additional research that addresses the impact of polyphenolic compounds on in vitro and in vivo models is needed to understand the mechanisms behind their potential health benefits. Therefore, the …