Abstract
There is an increasing number of observations that suggest the involvement of oxygen radicals in the deterioration of food and in the development of a variety of forms of tissue damage and pathological events such as heart disease, cancer, and aging. It is accepted that the non-enzymatic, free radical-mediated chain oxidation of the membranes plays a crucial role. Aerobic organisms are protected from such oxygen toxicity by an array of defense systems,6–8 which are divided into two categories: the preventive antioxidants and chain-breaking antioxidants. The preventive antioxidants deactivate the active species and possible precursors of free radicals, thereby suppressing the generation of free radicals and reducing the rate of chain initiation.KeywordsAntioxidant ActivityHomogeneous SolutionMethyl LinoleateAqueous DispersionPeroxyl RadicalThese keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.
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