The characterization of antioxidants

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 antio...

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Veröffentlicht in:	Food and Chemical Toxicology 1995-07, Vol.33 (7), p.601-617
Hauptverfasser:	Halliwell, B., Aeschbach, R., Löliger, J., Aruoma, O.I.
Format:	Artikel
Sprache:	eng
Schlagworte:	Antioxidants - administration & dosage Antioxidants - chemistry Antioxidants - metabolism Antioxidants - pharmacology Biological and medical sciences Food Preservation Food toxicology Free Radical Scavengers - administration & dosage Free Radical Scavengers - pharmacology Humans Lipid Peroxidation - drug effects Lipid Peroxidation - physiology Medical sciences Reactive Oxygen Species - metabolism Structure-Activity Relationship Toxicology
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Beschreibung
Zusammenfassung:	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.
ISSN:	0278-6915 1873-6351
DOI:	10.1016/0278-6915(95)00024-V