title: [The characteristics of the biological efficacy of food allowances].
abstract: Significance of food as resource of antioxidants and antiradical components arising under effect of a great number of pathological conditions and damage of body is discussed in article. The ways and measures of using of protective peculiarities of food are suggested.
authors.forename: N V
authors.initials: NV
authors.lastname: Dudenko
authors.forename: L F
authors.initials: LF
authors.lastname: Pavlotskaia
authors.forename: N F
authors.initials: NF
authors.lastname: Chernykh
authors.forename: M M
authors.initials: MM
authors.lastname: Eĭdel'man
mesh_terms: D000975:Antioxidants / Q000627:therapeutic use; D004032:Diet; D005609:Free Radicals / Q000009:adverse effects / Q000037:antagonists & inhibitors; D006801:Humans; D010084:Oxidation-Reduction
chemical_list: D000975:Antioxidants; D005609:Free Radicals