Antioxidants in Foods and Its Applications

• Diğer Yazarlar: Shalaby, Emad (Editör), Mostafa Azzam, Ghada (Editör)
• Materyal Türü: Elektronik Kitap Bölümü
• Dil: İngilizce
• Baskı/Yayın Bilgisi: IntechOpen 2018
• Konular: Dietetics & nutrition; phenolic compounds, functional foods, nutraceuticals, oxidative stress, antimicrobial, natural products
• Online Erişim: DOAB: download the publication; DOAB: description of the publication

Free radicals are atoms or molecules containing unpaired electrons. Damage occurs when the free radical encounters another molecule and seeks to find another electron to pair its unpaired electron. Free radicals can cause mutation in different biological compounds such as protein, nucleic acids, and...