Scientists have for the first time identified and characterized different antioxidant compounds from foods such as olive oil, honey, walnuts and a medicinal herb called Teucrium polium.
They used two new techniques, capillary electrophoresis and high resolution liquid chromatography, which enabled them to identify and quantify a great part of the phenolic compounds contained in these foods.
Phenolic compounds have generated great interest due to their antioxidant capacity, which endows them with a chemopreventive effect.