“…Depending on this environment, synergies between antioxidant compounds and the food matrix can occur (Wang, Meckling, Marcone, Kakuda, & Tsao, 2011). In some cases, the antioxidant capacity of flavonoids in a food matrix is enhanced (Freeman, Eggett, & Parker, 2010); while in others, this antioxidant activity is reduced (Davidov-Pardo, Arozarena, & Marín-Arroyo, 2011;Hidalgo, Sánchez-Moreno, & de Pascual-Teresa, 2010), or it remains constant (Leitao et al, 2011). …”