Journal of Food and Nutritional DisordersISSN: 2324-9323

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Research Article, J Food Nutr Disor Vol: 2 Issue: 2

Total Antioxidant Capacity and Phenolic Compounds of Selected Vinegars in the Greek Market

Katerina P Skenderi1*, Ilias Haligiannis2 and Nikolaos M. Sitaras2
1Laboratory of Nutrition and Clinical Dietetics, Department of Nutrition and Dietetics, Harokopio University, Athens, Greece
2Department of Pharmacology, Medical School, University of Athens, Athens, Greece
Corresponding author : Katerina P Skenderi
Laboratory of Nutrition and Clinical Dietetics, Department of Nutrition and Dietetics, Harokopio University, Athens, Greece
Tel: +30 2109549177; Fax: +30 2109549141
E-mail: [email protected]
Received: February 07, 2013 Accepted: May 28, 2013 Published: June 03, 2013
Citation: Skenderi KP, Haligiannis I, Sitaras NM (2013) Total Antioxidant Capacity and Phenolic Compounds of Selected Vinegars in the Greek Market. J Food Nutr Disor 2:2. doi:10.4172/2324-9323.1000112

Abstract

Total Antioxidant Capacity and Phenolic Compounds of Selected Vinegars in the Greek Market

There has been growing interest in the beneficial health effects of certain fruits, wines and their by-products, like vinegars. Several studies have shown that consumption of red wine or fresh fruits is associated with lower incidence of degenerative disease, such as cardiovascular disease or cancer. Vinegars contain antioxidant compounds, such as polyphenols, which can scavenge free radicals in the body.

Keywords: Antioxidants; Total phenols; Wine by-product

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