Increasing the antioxidant content of food: A personal view on whether this is possible or desirable

International Journal of Food Sciences and Nutrition

Volumn 63, Issue SUPPL. 1, 2012, Pages 62-70

  Benzie, Iris F F ^a   Wachtel Galor, Sissi ^a  

^a HONG KONG POLYTECHNIC UNIVERSITY   (Hong Kong)

Author keywords

Ascorbic acid; Bioavailability; Dietary antioxidants; Food fortification; FRAP assay; Oxidative stress; Polyphenols; Pro oxidant; Redox balance

Indexed keywords

ANTIOXIDANT; OXIDIZING AGENT;

ARTICLE; DIET SUPPLEMENTATION; EVIDENCE BASED PRACTICE; HEALTH PROMOTION; HUMAN; METABOLISM; METHODOLOGY; NUTRITIONAL VALUE; OXIDATION REDUCTION REACTION; OXIDATIVE STRESS;

ANTIOXIDANTS; DIETARY SUPPLEMENTS; EVIDENCE-BASED PRACTICE; FOOD, FORTIFIED; HEALTH PROMOTION; HUMANS; NUTRITIVE VALUE; OXIDANTS; OXIDATION-REDUCTION; OXIDATIVE STRESS;

EID: 84857846190     PISSN: 09637486     EISSN: 14653478     Source Type: Journal    
DOI: 10.3109/09637486.2011.621934     Document Type: Article

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