title: The characterization of antioxidants.
abstract: The role of antioxidants in nutrition is an area of increasing interest. Antioxidants are used (1) to prolong the shelf life and maintain the nutritional quality of lipid-containing foods, and (2) to modulate the consequences of oxidative damage in the human body. This review discusses what an antioxidant is and how the properties of antioxidants may be characterized.
authors.affiliation: Pharmacology Group, University of London King's College, UK.
authors.forename: B
authors.initials: B
authors.lastname: Halliwell
authors.forename: R
authors.initials: R
authors.lastname: Aeschbach
authors.forename: J
authors.initials: J
authors.lastname: Löliger
authors.forename: O I
authors.initials: OI
authors.lastname: Aruoma
mesh_terms: D000975:Antioxidants / Q000008:administration & dosage / Q000737:chemistry / Q000378:metabolism / Q000494:pharmacology*; D005519:Food Preservation; D016166:Free Radical Scavengers / Q000008:administration & dosage / Q000494:pharmacology*; D006801:Humans; D015227:Lipid Peroxidation / Q000187:drug effects* / Q000502:physiology; D017382:Reactive Oxygen Species / Q000378:metabolism*; D013329:Structure-Activity Relationship
chemical_list: D000975:Antioxidants; D016166:Free Radical Scavengers; D017382:Reactive Oxygen Species