Abstract: Of all the ROS that can occur in vivo the •OH is considered to be the most reactive and hazardous. To improveapproaches which are used to quantify •OH levels in vivo has been considered very important for understanding themechanisms of •OH and screening functional food. Several representatives of•OH trapping-detection methods reviewed inthis paper, including hydroxybenzoic acid strapping-HPLC-electrochemical detection, and the spin trap- electron spin reso-nance (ESR). We also compared these methods with each other.

Key words: hydroxyl radicals, in vivo, HPLC, detection methods