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This is a list of antioxidants naturally occurring in food. Vitamin C and vitamin E – which are ubiquitous among raw plant foods – are confirmed as dietary antioxidants, whereas vitamin A becomes an antioxidant following metabolism of provitamin A beta-carotene and cryptoxanthin.
Phenolic dietary antioxidants (2 C, 1 P) Pages in category "Phenol antioxidants" The following 27 pages are in this category, out of 27 total.
Grapes contain certain polyphenol compounds, although none has been shown to be an antioxidant in vivo. It is difficult to evaluate the physiological effects of specific natural phenolic antioxidants, since such a large number of individual compounds may occur even in a single food and their fate in vivo cannot be measured. [1] [6] [8]
Free radicals, reactive chemicals that damage our cells, are believed to contribute to cancer development. Antioxidants protect the body from the harmful effects of free radicals by bolstering ...
Pages in category "Phenolic dietary antioxidants" This category contains only the following page. This list may not reflect recent changes. B. Bisdemethoxycurcumin
orange pigments . α-Carotene – to vitamin A carrots, pumpkins, maize, tangerine, orange.; β-Carotene – to vitamin A dark, leafy greens, red, orange and yellow fruits and vegetables.
Naturally occurring antioxidants and nutrition supplements belong here. Antioxidants artificially added as preservatives belong to category:Food antioxidants . Subcategories
The phenolic unit can be found dimerized or further polymerized, creating a new class of polyphenol. For example, ellagic acid is a dimer of gallic acid and forms the class of ellagitannins, or a catechin and a gallocatechin can combine to form the red compound theaflavin, a process that also results in the large class of brown thearubigins in tea.
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