Abstract
Abstract Free radicals in living organisms are generated during antioxidant activities and biochemical processes. In most cases, there are paramagnetic species, which contain unpaired electrons in compounds in the pigmented regions of plant seed coats. The pigmented regions usually contain various organic compounds, such as antioxidants. Stable free radicals are also generated by several commonly used industrial processes, such as heat treatment or ionizing irradiation, which are well-established procedures used for improving the shelf life of foods.
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