The DOI matches its Crossref record; 8 of the 8 references it cites were found in a registry or an index.
Mechanisms of Antioxidants in the Oxidation of Foods
Abstract
ABSTRACT: Antioxidants delay or inhibit lipid oxidation at low concentration. Tocopherols, ascorbic acid, carotenoids, flavonoids, amino acids, phospholipids, and sterols are natural antioxidants in foods. Antioxidants inhibit the oxidation of foods by scavenging free radicals, chelating prooxidative metals, quenching singlet oxygen and photosensitizers, and inactivating lipoxygenase. Antioxidants show interactions, such as synergism (tocopherols and ascorbic acids), antagonism (α‐tocopherol and caffeic acid), and simple addition. Synergism occurs when one antioxidant is regenerated by others, when one antioxidant protects another antioxidant by its sacrificial oxidation, and when 2 or more antioxidants show different antioxidant mechanisms.
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Cites
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Cited by
Trends in Microalgae Incorporation Into Innovative Food Products With Potential Health Benefits
Caporgno, M. P., & Mathys, A. (2018) · Frontiers in Nutrition · doi:10.3389/fnut.2018.00058 · Cited by 639
In vitro antioxidant properties of crude extracts and compounds from brown algae
Balboa, E. M., Conde, E., Moure, A., Falqué, E., & Domínguez, H. (2013) · Food Chemistry · doi:10.1016/j.foodchem.2012.11.026 · Cited by 436
Antioxidant properties of Milk and dairy products: A comprehensive review of the current knowledge
Khan, I. T., Nadeem, M., Imran, M., Ullah, R., Ajmal, M., & Jaspal, M. H. (2019) · Lipids in Health and Disease · doi:10.1186/s12944-019-0969-8 · Cited by 374
Admassu, H., Gasmalla, M. A. A., Yang, R., & Zhao, W. (2018) · Journal of Food Science · doi:10.1111/1750-3841.14011 · Cited by 293
Castro-Muñoz, R., Can Karaça, A., Saeed Kharazmi, M., Boczkaj, G., Hernández-Pinto, F. J., Anusha Siddiqui, S., & Jafari, S. M. (2024) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2023.2230500 · Cited by 54
Metadata
- Authors
- Choe, E., & Min, D. B.
- Venue
- Comprehensive Reviews in Food Science and Food Safety
- Publisher
- Wiley
- Published
- 2009-09-16
- Volume
- 8
- Issue
- 4
- Pages
- 345-358
- ISSN
- 1541-4337 (ISSN-L)
- OpenAlex
- W2095172782
- Cited by
- 691
- References
- 8
- FWCI
- 9.16
- Type
- journal article
- Language
- en
- Open access
- closed
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- Choe, E., & Min, D. B. (2009). Mechanisms of Antioxidants in the Oxidation of Foods. Comprehensive Reviews in Food Science and Food Safety. https://doi.org/10.1111/j.1541-4337.2009.00085.x
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Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
