The Ferric Reducing Ability of Plasma (FRAP) as a Measure of “Antioxidant Power”: The FRAP Assay

Benzie, Iris F.F.; Strain, Sean

doi:10.1006/abio.1996.0292

Cited by 18,072 publications

(11,051 citation statements)

References 4 publications

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“…Total phenols in plasma and urine were also estimated with Folin Ciocalteu reagent using a modi®cation of the method of Swain & Hillis (1959) which avoids interference from proteins in biological samples (Sera®ni et al, 1998). Plasma antioxidant capacity was estimated from its ferric reducing ability (FRAP) where development of an intense blue colour resulting from the conversion of a Fe(III)-2,4,6-Tri(2-pyridyl)-s-triazine (TPTZ) complex to Fe(II)-TPTZ is directly related to the amount of reductant present (Benzie & Strain, 1996). Blood alcohol content was measured with a diagnostics kit (Sigma, Poole, UK; procedure no.…”

Section: Methodsmentioning

confidence: 99%

The effect of whisky and wine consumption on total phenol content and antioxidant capacity of plasma from healthy volunteers

Duthie¹,

Pedersen

Gardner³

et al. 1998

Eur J Clin Nutr

172

107

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Objective: To assess whether consumption of 100 ml of whisky or red wine by healthy male subjects increased plasma total phenol content and antioxidant capacity. Design: A Latin square arrangement to eliminate ordering effects whereby, after an overnight fast, nine volunteers consumed 100 ml of red wine, malt whisky or unmatured`new make' spirit. Each volunteer participated on three occasions one week apart, consuming one of the beverages each time. Blood samples were obtained from the anticubital vein at intervals up to 4h after consumption of the beverages when a urine sample was also obtained. Results: Within 30 min of consumption of the wine and whisky, there was a similar and signi®cant increase in plasma total phenol content and antioxidant capacity as determined by the ferric reducing capacity of plasma (FRAP). No changes were observed following consumption of`new make' spirit. Conclusions: Consumption of phenolic-containing alcoholic beverages transiently raises total phenol concentration and enhances the antioxidant capacity of plasma. This is compatible with suggestions that moderate alcohol usage and increased antioxidant intake decrease the risk of coronary heart disease. Sponsorship: Funded by the Scottish Of®ce Agriculture, Environment and Fisheries Department (SOAEFD), the ERASMUS exchange program, the EC-Fair program and the Scotch Whisky Research Institute.

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Section: Methodsmentioning

confidence: 99%

The effect of whisky and wine consumption on total phenol content and antioxidant capacity of plasma from healthy volunteers

Duthie¹,

Pedersen

Gardner³

et al. 1998

Eur J Clin Nutr

172

107

View full text Add to dashboard Cite

show abstract

“…The inter-batch CV for the controls was 3.88%. The FRAP assay, a measure of the total antioxidant capacity of plasma, was carried out using a Hitachi 912 autoanalyser based on the method by Benzie and Strain (1996). The plasma samples were first thawed on ice (41C) from liquid nitrogen, then mixed on roller mixer for 5 min and assayed within an hour.…”

Section: Antioxidant Measurementsmentioning

confidence: 99%

Influence of habitual diet on antioxidant status: a study in a population of vegetarians and omnivores

et al. 2007

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Background: Antioxidant status can be used as a biomarker to assess chronic disease risk and diet can modulate antioxidant defence. Objective: To examine effects of vegetarian diet and variations in the habitual intakes of foods and nutrients on blood antioxidants. Subjects and Setting: Thirty-one vegetarians (including six vegans) and 58 omnivores, non-smokers, in Northern Ireland. Design: A diet history method was used to assess habitual diet. Antioxidant vitamins, carotenoids, uric acid, zinc-and ferricreducing ability of plasma (FRAP) were measured in fasting plasma and activities of glutathione peroxidase (GPX), superoxide dismutase (SOD) and glutathione S-transferase (GST) and level of reduced glutathione (GSH) were measured in erythrocytes. Results: Vegetarians had approximately 15% higher levels of plasma carotenoids compared with omnivores, including lutein (Pp0.05), a-cryptoxanthin Pp0.05), lycopene (NS), a-carotene (NS) and b-carotene (NS). The levels/activities of all other antioxidants measured were similar between vegetarians and omnivores. Total intake of fruits, vegetables and fruit juices was positively associated with plasma levels of several carotenoids and vitamin C. Intake of vegetables was positively associated with plasma lutein, a-cryptoxanthin, a-carotene and b-carotene, whereas intake of fruits was positively associated with plasma b-cryptoxanthin. Intake of tea and wine was positively associated with FRAP value, whereas intake of herbal tea associated positively with plasma vitamin C. Intakes of meat and fish were positively associated with plasma uric acid and FRAP value. Conclusions: The overall antioxidant status was similar between vegetarians and omnivores. Good correlations were found between intakes of carotenoids and their respective status in blood.

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“…DPPH, ABTS radical scavenging and ferric-reducing antioxidant power (FRAP) assays were carried out according to procedures described in previous studies [14,15]. The absorbance was read at 515, 734 and 593 nm, respectively.…”

Section: Methodsmentioning

confidence: 99%

The comparative study among different fractions of muscadine grape ‘Noble’ pomace extracts regarding anti-oxidative activities, cell cycle arrest and apoptosis in breast cancer

Luo

Song

et al. 2017

Food & Nutrition Research

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As a by-product of wine making, pomace contains rich amounts of phenolic compounds that can be potentially utilized as raw materials to make beneficial products especially for the anti-cancer agents including the breast cancer. Muscadinia rotundifolia ‘Noble’ is a wine-making grape cultivar, and to better use ‘Noble’ pomace, the most effective phenolic fractions in cancer inhibition must be identified. In this study, anti-oxidative activities of three separated fractions of ‘Noble’ pomace (F1, F2 and F3) were compared in 2,2-diphenyl-1-picrylhydrazyl and 2,2ʹ-azino-bis-(3-ethylbenzothiazoline-6-sulphonic acid) radical scavenging (DPPH and ABTS) assays as well as the ferric-reducing antioxidant power (FRAP) assay. The ability of different fractions to induce cell cycle arrest and apoptosis in MDA-MB-231 breast cancer cells was also evaluated by flow cytometry and Western blot analysis. Fraction F3, which contained a mixture of anthocyanidins and ellagic acids, exhibited the strongest anti-oxidative activity, as determined at both low and high concentrations in the DPPH and FRAP assays. F3 also demonstrated the greatest ability to induce apoptosis via caspase activation and cell cycle arrest by downregulating cyclin A and upregulating p21. F3 was thus the most effective bioactive fraction among those prepared from muscadine grape ‘Noble’ pomace.

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The Ferric Reducing Ability of Plasma (FRAP) as a Measure of “Antioxidant Power”: The FRAP Assay

Cited by 18,072 publications

References 4 publications

The effect of whisky and wine consumption on total phenol content and antioxidant capacity of plasma from healthy volunteers

The effect of whisky and wine consumption on total phenol content and antioxidant capacity of plasma from healthy volunteers

Influence of habitual diet on antioxidant status: a study in a population of vegetarians and omnivores

The comparative study among different fractions of muscadine grape ‘Noble’ pomace extracts regarding anti-oxidative activities, cell cycle arrest and apoptosis in breast cancer

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