ABSTRACT
For the last quarter of the century there was a considerable quantity of works devoted to research of the activity of antioxidants (AO) in herbs, foodstuff, drinks, biological liquids, and other objects. It is known that the increase in activity of free radical oxidation processes in a human organism leads to destruction of structure and properties of lipid membranes. There is a direct communication between the superfluous content of free radicals in an organism and occurrence of dangerous diseases [1, 2]. The AO are class of biologically active substances which remove excessive free radicals, decreasing the lipid oxidation. Therefore, a detailed research of the total antioxidant activity of various biological objects represents doubtless interest.
