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CRC Press, Boca Raton, pp 7182 [Google Scholar] Chen JH, Ho CT (1997) Antioxidant activities of caffeic acid and its related hydroxycinnamic acid compounds

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In this method, the yellow solution transitions to green or blue based on the antioxidants reducing power, with higher absorbance reflecting greater ferric reducing potential (Glin et al

L-carnitine is naturally present in various foods, primarily those rich in animal protein, and is available in several supplemental forms tailored to different health and performance goals
FASEB J 13:11451155 [PubMed] [Google Scholar] Britigan BE, Cohen MS, Rosen GM (1987) Detection of the production of oxygencentered free radicals by human neutrophils using spin trapping techniques: a critical perspective
