Formation of free radicals and their elimination by oats antioxidants
Brindzova, L.(Slovenska technicka univ., Bratislava (Slovak Republic) | Takacsova, M.Slovenska technicka univ., Bratislava (Slovak Republic) | Sturdik, E.Slovenska technicka univ., Bratislava (Slovak Republic))
Free radicals are formed by action of various factors in different environments. An increased attention is paid to the formation of free radicals in foods and to their influence on the development of the autooxidation products. These undesirable processes are inhibited due to the presence of natural or synthetic antioxidants. Recently, preference has been given mainly to natural antioxidants which are components in particular of plant products. They are contained also in oats which therefore belongs to significant cereal species not only with respect to the content of compounds with antioxidative effects, e. g. tocopherols, avenanthramides, phenolic compounds, which eliminate free radicals, but also with regard to other nutritionally important substances.
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Este registro bibliográfico ha sido proporcionado por Slovak University of Agriculture in Nitra