ABSTRACT

Food, especially of plant origin, contains a variety of antioxidant components that can prevent or delay oxidative processes occurring in food. There is also evidence that excessive free radicals in cells and tissues are the causative agents behind some chronic diseases, such as cardiovascular disease and some forms of cancer, and aging. Free radicals are normal species produced during the body’s metabolic processes, but if they get out of balance, highly reactive forms of the free radicals can

14.1 Introduction...................................................................................................... 375 14.2 Antioxidant and Prooxidant Activity of Plant Phenolics .............................. 376

14.2.1 Metabolism and Bioavailability of Polyphenols ............................... 377 14.2.2 Antioxidant Properties of Plant Phenolics ........................................380