Bioactive food components are active ingredients in food or dietary
supplements proven to have a role in health and they are safe for human consumption.
These compounds exert their antioxidant effects by different mechanisms such as
hydrogen atom transfer (HAT) or single electron transfer (SET) and their efficiencies
can be evaluated by several methods such as ferric reducing ability of plasma (FRAP),
trolox equivalent antioxidant capacity (TEAC), diphenyl-picrylhydrazil (DPPH), Folin-
Ciocaltue method (FCM), etc. In this review, these mechanisms and methods will be
discussed in detail.