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- Publisher
- Emerald Publishing
- Copyright
- Copyright © Emerald Group Publishing Limited
- ISSN
- 0034-6659
- DOI
- 10.1108/eb059341
- Publisher site
- See Article on Publisher Site
Abstract
The antioxidant vitamins include C, E, A and its provitamin beta carotene. In foods they stop foods oxidising, for example, they help delay the browning process in fruits and rancidity in fats. Their role in the body lies in their relationship with free radicals. Amanda Ursell BSc, SRD explains
Journal
Nutrition & Food Science – Emerald Publishing
Published: May 1, 1991