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Editorial
. 2022 Sep 16;11(9):1825.
doi: 10.3390/antiox11091825.

Advances in Natural Antioxidants for Food Improvement

María López-Pedrouso  1 , José M Lorenzo  2 , Daniel Franco  3
Affiliations
Editorial

Advances in Natural Antioxidants for Food Improvement

María López-Pedrouso et al. Antioxidants (Basel). .

Abstract

In the food industry, antioxidants are natural and synthetic compounds added to neutralize free radicals that deteriorate fats, proteins and cellular DNA, causing rancidity of fats and accelerating the ageing process, which lead to undesirable smells and tastes [...].

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Conflict of interest statement

The authors declare no conflict of interest.

References

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