Antioxidant Activity of Phenolic Compounds in Vegetables and Fruits

The antioxidant activity of several kinds of phenolic compounds in vegetables and fruits, including flavanone, polymethoxylated flavone, flavonol, phenolic acid etc. was evaluated by several antioxidant assays with different antioxidant mechanism. The result indicated that the antioxidant activity of phenolic compounds was related with their structures closely. We suggested that the assessment of antioxidant activity of natural products or antioxidants should based on at least two antioxidant assays with different antioxidant mechanism, in order to achieve a more objective and reasonable conclusion.