Natural antioxidants and antioxidant capacity of Brassica vegetables : A review

@inproceedings{Podsdek2006NaturalAA,
  title={Natural antioxidants and antioxidant capacity of Brassica vegetables : A review},
  author={Anna Podsędek},
  year={2006}
}
Dietary antioxidants, such as water-soluble vitamin C and phenolic compounds, as well as lipid-soluble vitamin E and carotenoids, present in vegetables contribute both to the first and second defense lines against oxidative stress. As a result, they protect cells against oxidative damage, and may therefore prevent chronic diseases, such as cancer, cardiovascular disease, and diabetes. Brassica vegetables, which include different genus of cabbage, broccoli, cauliflower, Brussels sprouts, and… CONTINUE READING
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