Antioxidants in nutrition.

  title={Antioxidants in nutrition.},
  author={Stevan Jovanovi{\'c} and Michael G. Simic},
  journal={Annals of the New York Academy of Sciences},
The harmful effects of oxidative processes in living organisms, in addition to chemical and biochemical media, can be reduced by antioxidants. The efficacy of an antioxidant depends on its reduction potential and kinetics of elimination of diverse free radicals. Redox potentials and reaction rate constants of selected gallocatechins and flavonoids were measured by pulse radiolysis and laser photolysis. The reduction potentials of the flavonoids studied were in the range of 0.33 V (quercetin… CONTINUE READING