{"version":"1.0","provider_name":"\u00c7in Kimyasal \u00dcreticisi","provider_url":"https:\/\/longchangextracts.com\/tr","author_name":"longcha9","author_url":"https:\/\/longchangextracts.com\/tr\/author\/longcha9\/","title":"Study on the Spectral Effect Relationship of Total Polyphenols and Total Anthraquinone Content in Rhubarb and Its In Vitro Antioxidant Activity - China Chemical Manufacturer","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"aJbCydvE82\"><a href=\"https:\/\/longchangextracts.com\/tr\/ravent\/\">Raventteki Toplam Polifenol ve Toplam Antrakinon \u0130\u00e7eri\u011finin Spektral Etki \u0130li\u015fkisi ve \u0130n Vitro Antioksidan Aktivitesi \u00dczerine \u00c7al\u0131\u015fma<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/longchangextracts.com\/tr\/ravent\/embed\/#?secret=aJbCydvE82\" width=\"600\" height=\"338\" title=\"&#8220;Study on the Spectral Effect Relationship of Total Polyphenols and Total Anthraquinone Content in Rhubarb and Its In Vitro Antioxidant Activity&#8221; &#8212; China Chemical Manufacturer\" data-secret=\"aJbCydvE82\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script type=\"text\/javascript\">\n\/* <![CDATA[ *\/\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n\/* ]]> *\/\n<\/script>","description":"Study on the Spectral Effect Relationship of Total Polyphenols and Total Anthraquinone Content in Rhubarb and Its In Vitro Antioxidant Activity In 1956, Harman proposed the theory of free radical aging, in which oxidative reactions are the main cause of inducing biological aging and various diseases. Free radicals are mainly generated by electron leakage from [&hellip;]"}