ANTI‐OXIDANT VITAMINS

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