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  Section: General Biochemistry » Natural Antioxidants in Foods
 
 
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Bibliography of Natural Antioxidants in Foods

 
     
 
Buettner, G. R. (1993). “The pecking order of free radicals and antioxidants: Lipid peroxidation, α-tocopherol, and ascorbate,” Arch. Biochem. Biophys. 300, 535–543.

Decker, E. A. (1998). “Strategies for manipulating the prooxidative/ antioxidative balance of foods to mazimixe oxidative stability,” Trends Food Sci. Technol. 9, 241–248.

Decker, E. A., and Clarkson, P. (2000). “Dietary sources and bioavailability of essential and nonessential antioxidants,” In: Exercise and Oxygen Toxicity (C.K. Sen, L. Packer, and O. Hanninen, eds.). pp. 323–358. Elsevier Science, Amsterdam.

Frankel, E. N. (1996). “Antioxidants in lipid foods and their impact on food quality,” Food Chem. 57, 51–55.

Graf, E., and Eaton, J.W. (1990). “Antioxidant functions of phytic acid,” Free Rad. Biol. Med. 8, 61–69.


Halliwell, B. (1999). “Establishing the significance and optimal intake of dietary antioxidants: The biomarker concept,” Nutr. Rev. 57, 104–113.

Halliwell, B., Murcia, M. A., Chirico, S., Aruoma, O. I. (1995). “Free radicals and antioxidants in foods and in vivo: What they do and how they work,” Crit. Rev. Food Sci. Nutr. 35, 7–20.

Krinsky, N. I. (1992). “Mechanism of action of biological antioxidants,” Proc. Soc. Exp. Biol. Med. 200, 248–254.

Liebler,D.C. (1993). “The role of metabolism in the antioxidant function of vitamin E,” Crit. Rev. Toxicol. 23, 147–169.

Liebler, D. C. (1992). “Antioxidant reactions of carotenoids,” Ann. N Y Acad. Sci. 691, 20–30.

Nawar, W. W. (1996). “Lipids,” In: Food Chemistry (O. Fennema, ed.), 3rd edition, pp. 225–319. Marcel Dekker, New York.
 
     
 
 
     



     
 
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