THE ANTIOXIDANT CAPACITY OF MILK - THE APPLICATION OF DIFFERENT METHODS in vitro AND in vivo.
Milk contains a wide array of compounds with established or putative pro— or anti—oxidant function. The functions of these compounds have been intensively studied. This review focusses on some important aspects in this wide field namely the methodology for measurement of the total antioxidant capacity (TAC), the content of TAC and some related compounds in human and animal milks and infant formula
