Antioxidants and their mechanisms of action

Ryan J. Elias, Eric A. Decker

Research output: Chapter in Book/Report/Conference proceedingChapter

Abstract

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
Pages543-566
Number of pages24
ISBN (Electronic)9781498744874
ISBN (Print)9781498744850
DOIs
Publication statusPublished - Jan 1 2017

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All Science Journal Classification (ASJC) codes

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

Cite this

Elias, R. J., & Decker, E. A. (2017). Antioxidants and their mechanisms of action. In Food Lipids: Chemistry, Nutrition, and Biotechnology, Fourth Edition (pp. 543-566). CRC Press. https://doi.org/10.1201/9781315151854