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They have discovered that polyphenols may exhibit the ability to scavenge free radicals through (1) direct reaction with reactive oxygen species (ROS), (2) enhanced dismutation of free radicals to compounds with much lower reactivity, (3) inhibition of catalase enzyme activity, (4) increased activity of antioxidant enzymes such as SOD, (5) chelation with pro-oxidative metals like iron and copper, and (6) increasing the effectiveness of other small antioxidants like tocopherols and ascorbic acid [208, 209]

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