About the Book
It explains the functional role of antioxidants discusses how antioxidants can be effectively exploited by the food industry.
It explores the complexity of antioxidant chemistry by providing an appreciation of the various phenomena that affect oxidation and its inhibition in foods and biological systems.
This book is designed to help all those who need to prevent or control. oxidation, especially in food products, or to understand the properties of antioxidants in food, nutrition, health and medicine.
This book will provide clinicians, nurses, medical students, nursing students, and pharmacists with a clear understanding of this important aspect of health and nutrition.
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