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Determination of antioxidant capacity The antioxidant capacity in this study was assessed using the 1,1-diphenyl-2-trinitrophenylhydrazine (DPPH) assay, a widely used method known for its simplicity and visual color change (from purple to yellow)

Its a 100% natural ingredient, found in high amounts in such foods as avocados, beef, chicken, and green vegetables

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Asadi, F