Figure 2. Total antioxidant activity (TAC) of yogurts for different fractions: total fraction (F1), peptidic (F2) fraction and lipidic fraction (F3) (A), ewe lipid fraction versus cow lipid fraction and total fraction for different batches (C). TAC assessed using TP, DPPH, ORAC, TEAC, FRAP and RACI. Significant differences (p<0.05) between samples are expressed in lower case Latin letters


Antioxidant Properties of Ewe versus Cow Yogurt and Effect of Its Consumption on Cortisol Levels of Adults (Borderline-high Cholesterol Levels)

Natalia García-Gonzalez, Carmen Asensio-Vegas, Daniel Rico, Begoña Olmedilla-Alonso, Esther Nova, Elena Peñas, Ana B. Martin-Diana

Journal of Food and Nutrition Research. 2018, 6(6), 346-355 doi:10.12691/jfnr-6-6-1