An overview on some of important sources of natural antioxidants

Akbarirad H., . and Gohari Ardabili A., . and Kazemeini S. M., . and Mousavi Khaneghah A., . An overview on some of important sources of natural antioxidants. pp. 928-933. ISSN 2231-7546

Oxidation as a reaction in many kinds of foods is a nearly ubiquitous chemical reaction that involves the transfer of electrons from one compound to another has long been known to have negative effects especially in physiological contexts. Besides that antioxidants in food may be defined as any substance which is capable of delaying retarding or preventing the development of rancidity or other flavour deterioration due to oxidation. Antioxidants may be synthetic or natural. Natural antioxidants (NAO) are generally preferred by consumers. NAO can be found in many sources such as legumes nuts oilseeds cereals fruits vegetables animal products. In this article sources of antioxidants specifically natural antioxidants are described.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/23%20(03)%202016/(3).pd...

Abstract

Oxidation as a reaction in many kinds of foods is a nearly ubiquitous chemical reaction that involves the transfer of electrons from one compound to another has long been known to have negative effects especially in physiological contexts. Besides that antioxidants in food may be defined as any substance which is capable of delaying retarding or preventing the development of rancidity or other flavour deterioration due to oxidation. Antioxidants may be synthetic or natural. Natural antioxidants (NAO) are generally preferred by consumers. NAO can be found in many sources such as legumes nuts oilseeds cereals fruits vegetables animal products. In this article sources of antioxidants specifically natural antioxidants are described.

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Item Type:	Article
AGROVOC Term:	Natural antioxidants
AGROVOC Term:	Antioxidants
AGROVOC Term:	Oxidation
AGROVOC Term:	Legumes
AGROVOC Term:	Oilseeds
AGROVOC Term:	Cereals
AGROVOC Term:	Allium cepa
AGROVOC Term:	Flavonoids
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:27
URI:	http://webagris.upm.edu.my/id/eprint/22433

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