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Tea Polyphenols as Antioxidants

Author(s): Mueen Ahmed KK | Monalisa Baral

Journal: Free Radicals and Antioxidants
ISSN 2231-2536

Volume: 1;
Issue: 2;
Start page: 2;
Date: 2011;
Original page

Keywords: Tea polyphenols

Antioxidants - An insightAntioxidants are defined by the United States Food and Drug Administration (US FDA) as substances, which may be applied in preserving food by retarding deterioration, rancidity or discolouration due to oxidation. Antioxidants inhibit oxidative processes by reacting with free radicals, through metal chelation, and by scavenging singlet oxygen. Antioxidant compounds in food play an important role as a health-protecting factor. Scientific evidence suggests that antioxidants reduce

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