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Authors
Affiliations
1 Department of Biochemistry, Avinashilingam Institute for Home Science
and Higher Education for Women, Coimbatore-641043, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 49, No 6 (2012), Pagination: 226-232
Abstract
Antioxidants are compounds that inhibit or delay the oxidation process by biocking the initiation or propagation of oxidizing chain reactions. They may function as free radical scavengers, compiexes of pro-oxidant metals; reducing agents and quenchers of singlet oxygen formation'. The level of ROS in plant tissue is controlled by enzymic and non enzymic antioxidant components.