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Article
Publication date: 1 May 1991

Amanda Ursell BSc

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…

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

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Nutrition & Food Science, vol. 91 no. 5
Type: Research Article
ISSN: 0034-6659

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Article
Publication date: 1 June 1991

Amanda Ursell

The body has an elaborate antioxidant defence system to protect against excessive free radical attack. Such attack has been implicated in the development process of…

Abstract

The body has an elaborate antioxidant defence system to protect against excessive free radical attack. Such attack has been implicated in the development process of several degenerative diseases.

Details

Nutrition & Food Science, vol. 91 no. 6
Type: Research Article
ISSN: 0034-6659

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