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RESEARCH : Anti-Oxidants

Anti-oxidants act in different ways, binding metal ions, scavenging radicals and decomposing peroxides. In food systems, for example, anti-oxidation may entail the inhibition of a lipid per-oxidation process. In vivo, it relates to the prevention of free-radical induced damage of cellular membranes, proteins, DNA and other small molecules. Screening for compounds with anti-oxidant potential may start with a simple in vitro test and lead to a more elaborate in vivo analysis using ovarian granulosa cell cultures. A wide variety of analyses are currently employed utilising basic and high throughput screening (HTS) self-contained robotic instrumentation