THE CHARACTERIZATION OF ANTIOXIDANTS

被引：672

作者：

HALLIWELL, B ^{[1
]}

AESCHBACH, R ^{[1
]}

LOLIGER, J ^{[1
]}

ARUOMA, OI ^{[1
]}

机构：

[1] NESTLE RES CTR, CH-1000 LAUSANNE 26, SWITZERLAND

来源：

FOOD AND CHEMICAL TOXICOLOGY | 1995年 / 33卷 / 07期

关键词：

D O I：

10.1016/0278-6915(95)00024-V

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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.

引用

页码：601 / 617

页数：17

共 169 条

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