Chemical structure and antioxidant
WHAT ARE ANTIOXIDANTS?
WHICH ALL FOODS HAVE ANTIOXIDANTS?
COMMON TERMINOLOGIES:
IMPORTANT BENEFITS OF ANTIOXIDANTS :
HOW DO ANTIOXIDANTS WORK?
MECHANISMS FOR ANTIOXIDANT ACTIVITY
Why are they used in foods?
CLASSIFICATION OF ANTIOXIDANTS
CARTENOIDS
1) Beta-carotene
2) Lycopene
PHENOLIC ANTIOXIDANTS
VITAMINS
CONCLUSION
REFERENCES

MECHANISMS FOR ANTIOXIDANT ACTIVITY
Free Radical Scavenging:
Antioxidants scavenge free radicals of foods by donating hydrogen to them, and they produce relatively stable antioxidant radicals with low standard reduction potential.

Metal Chelating:
Oxidative stress is reduced by reducing the formation of Reactive Oxygen Species Chelating metal ions.
Metal chelating usually targets the reduction of previously oxidized ions, their reaction with hydrogen peroxide and generation of hydroxyl radicals.