Numerous tests have been developed to screen substances for their antioxidant activity for potential use in foods, nutraceuticals, and supplements, and companies utilize the tests to promote the antioxidant capacity of their products. But Karen Schaich ([email protected]), Professor in the Dept. of Food Science at Rutgers University, said that there are drawbacks to these tests and no standardization of procedures and reporting. In addition, she said that results are often used inappropr…