Abstract
Oxidation, particularly lipid oxidation, is perhaps the most significant chemical reaction that adversely affects the quality of foods. Various antioxidants have been used in food products to prevent or inhibit the oxidation. This chapter discusses the possible synergistic, additive and antagonistic interactions that may be observed when different natural and synthetic antioxidants co-exist or are combined in a particular food. Combining antioxidants such as polyphenols or carotenoids with vitamin C or vitamin E, or with synthetic antioxidants may be advantageous in that such practice can lead to synergistic effect which not only significantly increases the effectiveness, but also reduces the amount of food additives of health concern.
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