“…The potential antioxidant effect of herbs, or that of isolated phenolic compounds, has been extensively determined by in vitro tests. Common methods for measuring the antioxidant capacity include free radical 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging, OH radical scavenging ability, reducing/antioxidant power (FRAP), oxygen radical absorbance capacity (ORAC), and Trolox equivalence antioxidant capacity (TEAC), among others (Hossain, Patras, Barry-Ryan, Martin-Diana, & Brunton, 2011;Jabri-Karoui, Bettaieb, Msaada, Hammami, & Marzouk, 2012). Despite their usefulness, these assays have some limitations, the most important being the difficulty of extrapolating results to the in vivo conditions, whereas closer results can be obtained by the use of cultured cells.…”