ANTI‐OXIDANT VITAMINS
60
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
:MCB UP Ltd
Copyright © 1991, MCB UP Limited