Antioxidants in Foods and Its Applications

Free radicals are atoms or molecules containing unpaired electrons. Damage occurs when the free radical encounters another molecule and seeks to find another electron to pair its unpaired electron. Free radicals can cause mutation in different biological compounds such as protein, nucleic acids, and...

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Bibliographic Details

Format:	Online
Language:	English
Published:	IntechOpen 2023
Subjects:	phenolic compounds, functional foods, nutraceuticals, oxidative stress, antimicrobial, natural products thema EDItEUR::M Medicine and Nursing::MB Medicine: general issues::MBN Public health and preventive medicine::MBNH Personal and public health / health education::MBNH3 Dietetics and nutrition
Online Access:	ONIX_20231201_9781789233797_1478
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