| aw | Activity of water |
| ABTS•+ | 2,2-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) |
| AF | Amaranth flour |
| AO | Antioxidant |
| BHA | Butylated hydroxyanisole |
| BHT | Butylated hydroxytoluene |
| CE | Catechin equivalents |
| DPPH• | 1,1-diphenyl-2-picrylhydrazyl radical |
| DRV | Daily Reference Value |
| ECE | Epicatechin equivalents |
| FF/Ns | Functional foods/ nutraceuticals |
| FRAP | Ferric-reducing power assay |
| GAE | Gallic acid equivalents |
| IC50 | Concentration of antioxidants needed to decrease the initial values in antioxidants tests by 50% |
| NCD | Non-communicable diseases |
| NF | Nopal flour |
| POF | Pleurotus ostreatus flour |
| TFC | Total flavonoid content |
| TPC | Total polyphenol content |
| SDG | Sustainable Development Goals |
| WWF | Whole-wheat flour |
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