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In vitro antioxidant assays: Are they relevant? D. HUANG (1). (1) Food Science and Technology Program, National University of Singapore, Singapore A large number of assays has been developed to evaluate activity of dietary antioxidants <i>in vitro</i> and these assays have been critically commented on multiple times by experts in the field. From these reviews it becomes apparent that there is a lack of correlation between the radical (or oxidant) scavenging activity measured by these “one dimensional” chemical assays and their performance <i>in vivo </i>or in food systems. As a result, the validity of these assays has been debated . In this talk, an overview is given on lipid peroxidation chemistry. Subsequently, a brief summary of existing antioxidant evaluation methods, their mechanisms, and scopes and limitations in the context of their correlation with biological and food lipid systems. Detailed accounts are also given on the recent fluorescent methods to evaluate radical scavenging capacity of antioxidant against specific radicals such as nitrogen dioxide. View Presentation