Spices as antioxidants

Synthetic antioxidants such as butylated hydroxytoluene (BHT) and butylated hydroxyanisole (BHA) have been used widely for many years to retard lipid oxidation. Concern about the safety of synthetic antioxidants together with consumer preference for natural products has resulted in increased researc...

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Bibliographic Details
Published in:	Trends in Food Science & Technology Vol. 6; no. 8; pp. 271 - 277
Main Authors:	Lindberg Madsen, Helle, Bertelsen, Grete
Format:	Book Review Journal Article
Language:	English
Published:	Oxford Elsevier Ltd 01-08-1995 Elsevier
Subjects:	Biological and medical sciences Food additives Food industries Fundamental and applied biological sciences. Psychology General aspects Antioxygen Spice Phenols Natural product Lipids Oxidation Food additive
Online Access:	Get full text
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Summary:	Synthetic antioxidants such as butylated hydroxytoluene (BHT) and butylated hydroxyanisole (BHA) have been used widely for many years to retard lipid oxidation. Concern about the safety of synthetic antioxidants together with consumer preference for natural products has resulted in increased research on natural antioxidants. Many spices have been shown to impart an antioxidative effect in foods. This article summarizes the literature on the antioxidative effects of spices. The term spice is defined as dry plant material that is normally added to food to impart flavour.
ISSN:	0924-2244 1879-3053
DOI:	10.1016/S0924-2244(00)89112-8