THE CHARACTERIZATION OF ANTIOXIDANTS

Authors
HALLIWELL B AESCHBACH R LOLIGER J ARUOMA OI
Citation
B. Halliwell et al., THE CHARACTERIZATION OF ANTIOXIDANTS, Food and chemical toxicology, 33(7), 1995, pp. 601-617
Citations number
169
Categorie Soggetti
Toxicology,"Food Science & Tenology
Journal title
Food and chemical toxicology → ACNP
ISSN journal
02786915
Volume
33
Issue
7
Year of publication
1995
Pages
601 - 617
Database
ISI
SICI code
0278-6915(1995)33:7<601:TCOA>2.0.ZU;2-I
Abstract
The role of antioxidants in nutrition is an area of increasing interes t. Antioxidants are used (1) to prolong the shelf life and maintain th e nutritional quality of lipid-containing foods, and (2) to modulate t he consequences of oxidative damage in the human body. This review dis cusses what an antioxidant is and how the properties of antioxidants m ay be characterized.