ABSTRACT
The title of this chapter contains two key terms: “natural antioxidants” and “food systems.” Fifty years ago, Chipault (1962) dened antioxidants in foods as “substances that in small quantities are able to prevent or greatly retard the oxidation of easily oxidisable materials such as fats.” Later, Halliwell and Guteridge (1989) suggested another widely used denition covering all oxidizable substrates, lipids, proteins, DNA, and carbohydrates: “any substance that when present in low concentrations
9.1 Introduction .................................................................................................. 235 9.2 Classication of Natural Antioxidants .........................................................240 9.3 Amino Acids, Peptides, and Proteins ...........................................................245
