The generation of reactive oxygen species (ROS) and other free radicals (R•) during
metabolism is a necessary and normal process that ideally is compensated for by an …

This article looks back to the antioxidant/free radical field in 1994 and discusses how it has
progressed in the past 18 years. In some areas, there has been little change: the role of …

The recent growth in knowledge of reactive oxygen species (ROS) and antioxidants in
biology is producing a medical revolution that promises a new age of health. In fact, the …

Free radicals generated as byproducts of normal metabolism can damage biologically
relevant molecules. When their generation is increased, damage can also be increased …

Antioxidant foods and ingredients are an important component of the food industry. In the
past, antioxidants were used primarily to control oxidation and retard spoilage, but today …

Free radicals and other oxygen-derived species are constantly generated in vivo, both by
“accidents of chemistry” and for specific metabolic purposes. The reactivity of different free …

“Antioxidant” is a term commonly used in food science to describe compounds that block
lipid peroxidation and other oxidative reactions, thereby maintaining freshness and …

Whenever one searched the biochemistry and function of vitamin E in the past 25 y, treatises
written or edited by Lawrence J. Machlin surfaced and served as primary references. 1, 2 In …

During normal cellular activities, various processes inside of cells produce reactive oxygen
species (ROS). Some of the most common ROS are hydrogen peroxide (H2O2), superoxide …

The powerful action of antioxidants in preventing premature lipid oxidation in food suggests
that the same compounds, when consumed with the daily diet, could unfold …