Abstract
Part 1 Antioxidants and food stability: The development of oxidative rancidity in foods Inhibiting oxidation Measuring antioxidant activity. Part 2 Antioxidants and health: Cardiovascular disease and nutritional phenolics Antioxidants and anti-tumour properties Predicting the bioavailability of antioxidants in food: the case of carotenoids. Part 3 Natural antioxidants: Introducing natural antioxidants Sources of natural antioxidants: oilseeds, nuts, cereals, legumes, animal products and microbial sources Sources of natural antioxidants: vegetables, fruits, herbs, spices and teas. Part 4 Practical applications: Regulation of antioxidants in food Use of natural antioxidants in food products Preparation of natural antioxidants Natural antioxidant functionality during food processing.
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