Antioxidants in Foods and Its Applications

• Autres auteurs: Shalaby, Emad (Éditeur intellectuel), Mostafa Azzam, Ghada (Éditeur intellectuel)
• Format: Électronique Chapitre de livre
• Langue: anglais
• Publié: IntechOpen 2018
• Sujets: Dietetics & nutrition; phenolic compounds, functional foods, nutraceuticals, oxidative stress, antimicrobial, natural products
• Accès en ligne: 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...