The general deterioration of ecological conditions has increased the risk of oxidizing stress
progress, accumulation of free radicals leading to various pathological conditions in the organism. The
choice of medicinal plants and tea variants as study object is due to the fact that these plants are widely
used as medicines due to the rich content of biologically active substances with antioxidant properties.
The proposed method for determining the antioxidant activity can be used to study the quality of food
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