Antioxidants in food and food antioxidants.

By F. Shahidi. Die Nahrung, 2000

626 citations recorded by the source corpus.

How researchers see this paper

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Nutritional and Functional Properties of Dates: A Review (2008, background): “Antioxidants markedly delay or prevent oxidation of the substrate when they are present in foods or in the body at low concentrations (Halliwell, 1999; Shahidi, 2000).”
Carotenoids and tocols of einkorn wheat (Triticum monococcum ssp. monococcum L.) (2006, background): “Interestingly, natural antioxidant activity of carotenoids and tocols might complement their positive functional characteristics in maintaining freshness and shelf life of food products: thus are a natural alternative to synthetic antioxidants (Shahidi, 2000).”
Radical scavenging and antioxidant activity of tannic acid (2010, background): “…antioxidants such as a-tocopherol, ascorbic acid, carotenoids, amino acids, peptides, proteins, flavonoids and other phenolic compounds might also play a significant role as physiological and dietary antioxidants, thereby augmenting the body’s natural resistance to oxidative damage (Shahidi, 2000).”
Food-derived peptidic antioxidants: A review of their production, assessment, and potential applications (2011, background): “Natural antioxidants such as vitamin C, tocopherols, herbal extracts like rosemary and sage, as well as tea extracts have already been commercialized as alternatives to synthetic antioxidants in food systems (Shahidi, 2000).”