The characterization of antioxidants

Food Chem Toxicol. 1995 Jul;33(7):601-17. doi: 10.1016/0278-6915(95)00024-v.

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.

Publication types

  • Review

MeSH terms

  • Antioxidants / administration & dosage
  • Antioxidants / chemistry
  • Antioxidants / metabolism
  • Antioxidants / pharmacology*
  • Food Preservation
  • Free Radical Scavengers / administration & dosage
  • Free Radical Scavengers / pharmacology*
  • Humans
  • Lipid Peroxidation / drug effects*
  • Lipid Peroxidation / physiology
  • Reactive Oxygen Species / metabolism*
  • Structure-Activity Relationship

Substances

  • Antioxidants
  • Free Radical Scavengers
  • Reactive Oxygen Species