1995•Polish Journal of Food and Nutrition SciencesRequires access

Health benefits of dietary antioxidants

E Bartnikowska

Abstract

The sources of free radicals and antioxidant defence systems in living organisms are reviewed. Attention is focused on the role of dietary lipid oxidation products and antioxidants to maintain balance between factors promoting free radical mediated oxidation and the antioxidant defence mechanisms. Particular attention is paid to the influence of intake of vitamins with oxidative properties (vitamin C, vitamin E and β-carotene) and polyphenolic compounds in the prevention of coronary heart disease and cancer.

About this research paper

What this paper is about

Why it matters

OpenAlex reports 9 citations for this work. Citation counts describe recorded attention and do not establish research quality.

Key contribution

A contribution statement is not available in the OpenAlex record.

Method / approach

Method details are not available in the OpenAlex metadata.

Main findings

Findings are not separately available in the OpenAlex metadata.

Limitations

Limitations are not available in the OpenAlex metadata.

Applications

Application details are not available in the OpenAlex metadata.

Available abstract

Key concepts: Antioxidant, Polyphenol, Coronary heart disease, Vitamin C, Food science, Oxidative phosphorylation, Chemistry, Vitamin E