Cellular antioxidant activity (CAA) assay for assessing antioxidants, foods, and dietary supplements.

By Kelly L. Wolfe, R. Liu. Journal of Agricultural and Food Chemistry, 2007

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Assessment of Total Phenolic and Flavonoid Content, Antioxidant Properties, and Yield of Aeroponically and Conventionally Grown Leafy Vegetables and Fruit Crops: A Comparative Study (2014, methodology): “2 cells as described by Wolfe and Rui [26].”
Food-derived peptidic antioxidants: A review of their production, assessment, and potential applications (2011, background): “The extent of oxidation can therefore be measured by the fluorescence intensity with and without the presence of antioxidative compounds (Wolfe & Liu, 2007).”
Natural Antioxidants in Foods and Medicinal Plants: Extraction, Assessment and Resources (2017, methodology): “As intermediate testing methods, cellular antioxidant activity (CAA) assay has been developed for evaluating the antioxidant capacities [175,176].”
Review of Methods to Determine Antioxidant Capacities (2009, background): “generator (AAPH, 2,2′-azobis(2amidinopropane) dihydrochloride (ABAP), 2,2′-azobis(2,4dimethylvaleronitrile (AMVN), 2,2′-azinobis(3-ethylbenzothiazolline-6-sulfonic acid (ABTS; Valkonen and Kuusi 1997; Wolfe and Liu 2007)), an oxidizable molecular probe (dichlorofluorescein (DCFH; Adom and Lui 2005))”