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ANTI‐OXIDANT VITAMINS

Nutrition & Food Science

ISSN: 0034-6659

Article publication date: 1 May 1991

Abstract

The anti‐oxidant vitamins include C, E, A and its pro‐vitamin beta carotene. In foods they stop foods oxidising, for example, they help delay the browning process in fruits and rancidity in fats. Their role in the body lies in their relationship with ‘free radicals’. Amanda Ursell BSc, SRD explains

Citation

Ursell BSc, A. (1991), "ANTI‐OXIDANT VITAMINS", Nutrition & Food Science, Vol. 91 No. 5, pp. 5-7. https://doi.org/10.1108/eb059341

Publisher

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MCB UP Ltd

Copyright © 1991, MCB UP Limited