Methodology for studying antioxidant activity and mechanisms of action of antioxidants.
A brief survey of the main reactions involved in lipid peroxidation and of the principal methods used for the detection of lipid peroxidation in authentic food, in model systems and in biological material is given. The reaction of phenolic antioxidants with various radicals generated during lipid peroxidation and the synergism between individual antioxidants are outlined. The biological consequences of lipid peroxidation and the protective properties of antioxidants are discussed. In addition, the scavenger action of antioxidants toward inorganic oxygen radicals is described, and it is demonstrated that propyl gallate surpasses butylated hydroxyanisole and butylated hydroxytoluene in its capacity to remove hydroxyl radicals and superoxide radicals from aqueous model media and from biological material. Biochemical actions of antioxidants that may be involved in the anti-carcinogenic and proliferation-stimulating effects of antioxidants in vivo are listed.
D000818:Animals; D000975:Antioxidants / Q000494:pharmacology*; D055598:Chemical Phenomena; D002621:Chemistry; D005519:Food Preservation; D005524:Food Technology; D006801:Humans; D008054:Lipid Peroxides / Q000378:metabolism*
D000975:Antioxidants; D008054:Lipid Peroxides