ANTIOXIDANT ACTIVITY OF THE NITROGENEOUS NATURAL COMPOUNDS

As a continuation of the study of natural antioxidants, this third par t deals with nitrogeneous compounds, classified in the following group s. Amino acids and proteins. Products of the Maillard reaction. Phosph olipids (with choline or ethanolamine) and their heating products. Rib oflavin. Chlorophylls and porphyrins. Uric acid and derivatives. Their behaviour as inhibitors of the chain reaction of prooxidant radicals, by irreversible reaction or by sequestration of those radicals, as we ll as their synergistic action with primary antioxidants is discussed. Finally, the patents registered during the last years for these kind of compounds, their derivatives and synergits in food and other uses a re cited.