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Food Antioxidants pp 1–18Cite as

The Mechanism of Antioxidant Action in Vitro

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Part of the book series: Elsevier Applied Food Science Series ((EAFSS))

Abstract

The spontaneous reaction of atmospheric oxygen with organic compounds leads to a number of degradative changes that reduce the lifetime of many products of interest to the chemical industry, especially polymers, as well as causing the deterioration of lipids in foods. The importance of oxygen in the deterioration of rubber was demonstrated over a century ago,1 and this finding led chemists to investigate the chemistry of oxidative deterioration and its inhibition.

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Authors and Affiliations

  1. Department of Food Science and Technology, University of Reading, Whiteknights, Reading, RG6 2AP, UK

    M. H. Gordon

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  1. Department of Food Science and Technology, University of Reading, UK

    B. J. F. Hudson (Honorary REsearch Fellow and Consultant) (Honorary REsearch Fellow and Consultant)

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© 1990 Elsevier Science Publishers Ltd

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Gordon, M.H. (1990). The Mechanism of Antioxidant Action in Vitro . In: Hudson, B.J.F. (eds) Food Antioxidants. Elsevier Applied Food Science Series. Springer, Dordrecht. https://doi.org/10.1007/978-94-009-0753-9_1

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  • DOI: https://doi.org/10.1007/978-94-009-0753-9_1

  • Publisher Name: Springer, Dordrecht

  • Print ISBN: 978-94-010-6824-6

  • Online ISBN: 978-94-009-0753-9

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