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Food Chem Toxicol. 1995 Jul;33(7):601-17.

The characterization of antioxidants.

Author information

1
Pharmacology Group, University of London King's College, UK.

Abstract

The role of antioxidants in nutrition is an area of increasing interest. Antioxidants are used (1) to prolong the shelf life and maintain the nutritional quality of lipid-containing foods, and (2) to modulate the consequences of oxidative damage in the human body. This review discusses what an antioxidant is and how the properties of antioxidants may be characterized.

PMID:
7628797
[Indexed for MEDLINE]

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