| Literature DB >> 7628797 |
B Halliwell1, R Aeschbach, J Löliger, O I Aruoma.
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.Entities:
Mesh：
Substances：
Year: 1995 PMID： 7628797 DOI： 10.1016/0278-6915(95)00024-v
Source DB: PubMed Journal: Food Chem Toxicol ISSN： 0278-6915 Impact factor: 6.023