Antioxidants in food
2002
Djilas, S.M. | Canadanovic-Brunet, J.M. | Cetkovic, G.S. (University of Novi Sad, Novi Sad (Yugoslavia). Faculty of Technology)
This paper attempts to lead the reader an understanding of what free radicals are and how they can form during lipid oxidation. Also, it provides some information out natural antioxidants (tocopherols and tocotrienols, flavonoids, polyphenols, tannines, melanoidihes, carotenoids, ascorbates) and the mechanisms of their protection from radical damage. The sources of natural antioxidants are: oil seeds, teas, vegetables, fruits, spices and herbs.
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