Antioxidants and their mechanisms of action

Ryan J. Elias; Eric A. Decker

doi:10.1201/9781315151854

Antioxidants and their mechanisms of action

Ryan J. Elias, Eric A. Decker

Food Science

Research output: Chapter in Book/Report/Conference proceeding › Chapter

5 Scopus citations

Abstract

By denition, antioxidants are compounds that serve to inhibit oxidative processes that are generally considered to be deleterious to the quality of lipid foods. The term “antioxidant” is actually a general term that includes a host of compounds that are capable of inhibiting lipid oxidations by various mechanisms. These encompass free radical scavenging, inactivation of peroxides and other reactive oxygen species, chelation or sequestration of transition metal catalysts, and quenching of secondary lipid oxidation products that are associated with oxidative rancidity.

Original language	English (US)
Title of host publication	Food Lipids
Subtitle of host publication	Chemistry, Nutrition, and Biotechnology, Fourth Edition
Publisher	CRC Press
Pages	543-566
Number of pages	24
ISBN (Electronic)	9781498744874
ISBN (Print)	9781498744850
DOIs	https://doi.org/10.1201/9781315151854
State	Published - Jan 1 2017

All Science Journal Classification (ASJC) codes

General Medicine
General Engineering
General Agricultural and Biological Sciences

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10.1201/9781315151854

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Antioxidants and their mechanisms of action

Abstract

All Science Journal Classification (ASJC) codes

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