FREE RADICALS AND NUTRITION

Abstract

The term ‘oxygen free radicals’ often appears in articles these days but what are they, are they dangerous, where do they come from and how are they controlled? In two articles, in this and our January '89 issue, Judy Buttriss SRD, PhD, attempts to answer these questions and to provide an overview of current knowledge of the involvement of free radicals in disease and their relationship with certain nutrients

Citation

Buttriss, J. (1988), "FREE RADICALS AND NUTRITION", Nutrition & Food Science, Vol. 88 No. 6, pp. 2-3. https://doi.org/10.1108/eb059201