| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 1219433 | Journal of Food Composition and Analysis | 2006 | 7 Pages |
Abstract
Antioxidant compounds in food play important roles as health-protecting factors. Antioxidants are also widely used as additives in fats and oils and in food processing to prevent or delay spoilage of foods. Spices and some herbs have received increased attention as sources of many effective antioxidants. This review presents some information about the most common and most-used spice antioxidants, methods of their preparation and describes their antioxidant/antiradical properties.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Milan Suhaj,