Oxidative degradation of lipids, especially that induced by reactive oxygen species (ROS),
leads to quality deterioration of foods and cosmetics and could have harmful effects on
health. Currently, a very promising way to overcome this is to use vegetable antioxidants for
nutritional, therapeutic or food quality preservation purposes. A major challenge is to
develop tools to assess the antioxidant capacity and real efficacy of these molecules. Many
rapid in vitro tests are now available, but they are often performed in dissimilar conditions …