Important Terms (Natural Antioxidants In Foods)

Antioxidant A compounds that can inhibit oxidative processes.

Free radical A compound with an unpaired electron that can promote oxidative reaction.

Free radical scavenger A compound that can absorb a free radical to decrease the radical energy thus making it less likely to cause oxidation.

Metal chelators Compounds that can bind metals and decrease their reactivity.

Phenolic A group of chemical compounds primarily found in plants that act as antioxidant and are beneficial to health.

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