Title of article
The characterization of antioxidants
Author/Authors
Halliwell، نويسنده , , B. and Aeschbach، نويسنده , , R. and Lِliger، نويسنده , , J. and Aruoma، نويسنده , , O.I.، نويسنده ,
Issue Information
روزنامه با شماره پیاپی سال 1995
Pages
17
From page
601
To page
617
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.
Journal title
Food and Chemical Toxicology
Serial Year
1995
Journal title
Food and Chemical Toxicology
Record number
2115058
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