Antioxidants and their mechanisms of action

Ryan J. Elias, Eric A. Decker

Research output: Chapter in Book/Report/Conference proceedingChapter

3 Scopus citations


By denition, antioxidants are compounds that serve to inhibit oxidative processes that are generally considered to be deleterious to the quality of lipid foods. The term “antioxidant” is actually a general term that includes a host of compounds that are capable of inhibiting lipid oxidations by various mechanisms. These encompass free radical scavenging, inactivation of peroxides and other reactive oxygen species, chelation or sequestration of transition metal catalysts, and quenching of secondary lipid oxidation products that are associated with oxidative rancidity.

Original languageEnglish (US)
Title of host publicationFood Lipids
Subtitle of host publicationChemistry, Nutrition, and Biotechnology, Fourth Edition
PublisherCRC Press
Number of pages24
ISBN (Electronic)9781498744874
ISBN (Print)9781498744850
StatePublished - Jan 1 2017

All Science Journal Classification (ASJC) codes

  • Medicine(all)
  • Engineering(all)
  • Agricultural and Biological Sciences(all)


Dive into the research topics of 'Antioxidants and their mechanisms of action'. Together they form a unique fingerprint.

Cite this