A physiologic approach to test the global antioxidant response of foods. The GAR method

► We determine the total antioxidant capacity (TAC) of fresh or cooked foods. ► We extract antioxidants by application of a gastrointestinal in vitro digestion. ► We measure the antioxidant activity of both the soluble and insoluble fractions. ► The sum of both activities results on the TAC of each foodstuff. ► This method is called the global antioxidant response (GAR) approach.