Review
doi: 10.1016/0278-6915(95)00024-v.
The characterization of antioxidants
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- PMID: 7628797
- DOI: 10.1016/0278-6915(95)00024-v
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Review
The characterization of antioxidants
Food Chem Toxicol.
1995 Jul.
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.
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