date:Sep 14, 2012
Rita Alves and others at the Universidade do Porto made the finding after analysing 19 different drinks on the Portuguese market.
The results were published in the Food Science and Technology Journal.
Alvez et al. compared samples for total phelonics, total flavonoids and ascorbic acid content to determine the level of antioxidant activity.
Nowadays, new emerging products claiming antioxidant properties are becoming more frequent. However, information about this topic in their labels is usual