Antioxidants: Types, Functions and Usage

Rekha Tripathi

International Journal of Scientific Research in Science and Technology, 2024, vol. 11, issue 6, 442-454

Abstract: Natural antioxidants are becoming more and more well-liked as health difficulties become more widely known. These substances are in charge of lowering oxidative stress in the human body and impeding autoxidation reactions in the food system. The objective of this review is to provide a clear understanding of antioxidants in terms of their classification, function in food processing, and methods of detection. The review also identifies a few commercially accessible antioxidants that are used in food processing.

Keywords: Antioxidants; classification; methods of detection; toxicity (search for similar items in EconPapers)
Date: 2024
References: Add references at CitEc
Citations:

Downloads: (external link)
https://ijsrst.com/home/article/view/IJSRST24114308 Abstract page (text/html)
https://ijsrst.com/home/article/download/IJSRST24114308/IJSRST24114308 Full text (application/pdf)

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:etm:ijsrst:v11:y2024:i6:id:439

DOI: 10.32628/IJSRST24114308

Access Statistics for this article

More articles in International Journal of Scientific Research in Science and Technology from Technoscience Academy
Bibliographic data for series maintained by Pankaj Sharma ().