The Indian Journal of Nutrition and Dietetics

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Development and Evaluation of Vegetable Based Antioxidant Mixes


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1 Department of Food Science and Nutrition, Avinashilingam University for Women, Coimbatore-641 043, India
     

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From warding off heart disease to reducing degeneration of the brain and eyes, talk of the health benefits of antioxidants are quite common today. Antioxidants work by neutralizing highly reactive and destructive free radicals. Consumption of antioxidants helps to provide the body with increasing capacity to neutralize harmful free radicals.
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  • Development and Evaluation of Vegetable Based Antioxidant Mixes

Abstract Views: 261  |  PDF Views: 0

Authors

U. K. Lakshmi
Department of Food Science and Nutrition, Avinashilingam University for Women, Coimbatore-641 043, India
B. Kohila
Department of Food Science and Nutrition, Avinashilingam University for Women, Coimbatore-641 043, India

Abstract


From warding off heart disease to reducing degeneration of the brain and eyes, talk of the health benefits of antioxidants are quite common today. Antioxidants work by neutralizing highly reactive and destructive free radicals. Consumption of antioxidants helps to provide the body with increasing capacity to neutralize harmful free radicals.