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The pathology of numerous chronic diseases, such as cardiovascular dysfunctions, atherosclerosis, inflammation, carcinogenesis, drug toxicity, diabetes mellitus, aging and neurodegenerative involves oxidative damage to cellular components. When body cells use oxygen to generate energy, free radicals are created as a consequence of adenosine triphosphate (ATP) production by the mitochondria which are generally reactive oxygen species (ROS). ROS capable of causing damage to DNA, have been associated with many health problems related to advancing age. Antioxidants terminate direct ROS attacks and radical-mediated oxidative reactions, therefore, minimizing oxidative damage is one of the most important approaches to the primary prevention of aforementioned diseases and health problems. Antioxidants are abundant in certain foods and agricultural products. In recent years, great attention has been paid to the role of natural antioxidants that may be used for human consumption. In this paper different methods for evaluation of antioxidant activity including 1,1-diphenyl picrylhydrazyl (DPPH), azinobis (3-ethylbenzothiazoline-6-sulfonate) (ABTS), hydrogen peroxide and nitric oxide radical scavenging activities, iron and copper chelating capacities, assay of reducing power, ferric reducing power (FTC) and ferric-reducing antioxidant power assay (Frap) are discussed.

Keywords: Free radicals, antioxidant, reactive oxygen species, chelating activity

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