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Review
. 1995 Jul;33(7):601-17.
doi: 10.1016/0278-6915(95)00024-v.

The characterization of antioxidants

B Halliwell  1 , R Aeschbach, J Löliger, O I Aruoma
Affiliations
Review

The characterization of antioxidants

B Halliwell et al. 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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