Dietary antioxidants

被引：0
|
作者：
Ohr, Linda Milo
机构：
来源：
Food Technology | 2004年 / 58卷 / 10期
关键词：
Blood - Customer satisfaction - Disease control - Food products - Health - Nutrition - Patient treatment - Photooxidation - Risk assessment - Tumors - Ultraviolet radiation - Vitamins;
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学科分类号：
摘要：
The therapeutic value of antioxidants in food products is discussed. The effect of vitamin E and other antioxidants on cancer is clinically investigated. It is stated that the consumption of lycopene, an antioxidants that gives tomatoes red color, may help reduce risk of prostate and cervical cancer. It is also found that single antioxidant or a combination of antioxidants has potential benefits in the areas of eye health, skin health, cancer and heart disease.
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页码：67 / 70
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