Food Lipids: Chemistry, Nutrition, and Biotechnology

Figure 8 Structures of rosemary antioxidants.
radicals, prevent them from damaging cells and DNA, and possibly reduce oxidized
fatty acids or mutagens that lead to heart disease or cancer. Epidemiological studies
have shown trends suggesting that antioxidants may be beneficial in disease prevention.
However, a cause-and-effect relationship cannot be determined in humans because
lifestyle factors interfere with interpretation of research results.
REFERENCES
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2. J. Giese. Antioxidants: Tools for preventing lipid oxidation. Food Technol. 50:72 (1996).
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Hamilton, eds.). Applied Science Publishers, New York, 1983, p. 67.
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Food and Biological Systems (M. G. Simic and M. Karel, eds.). Plenum Press, New
York, 1980, p. 143.
5. D. F. Buck. Antioxidants. In: Food Additives User’s Handbook (J. Smith, ed.). Blackie
and Son, London, 1991, p. 1.
6. D. Rajalakshmi and S. Narasimhan. Food antioxidants: Sources and methods of evaluation.
In: Food Antioxidants: Technological, Toxicological, and Health Perspectives
(D. L. Madhavi, S. S. Desphande, and D. K. Salunkhe, eds.). Dekker, New York, 1996,
p. 65.
7. H. D. Belitz and W. Grosch. Food Chemistry. Springer-Verlag, New York, 1987, p. 128.
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