LOW MOLECULAR WEIGHT ANTIOXIDANTS IN THE CEREAL GRAINS - A REVIEW
Pol. J. Food Nutr. Sci. 2002;52(1):3–9
KEYWORDS
cereal whole grainsPhytic acidmicroelementsphenolic acidsglutathionemelatonintocopherols and tocotrienolsOxidative stresschronic diseases
ABSTRACT
The biological bases for the relation of the cereal grains low molecular weight antioxidants intake to the reduction of risk for chronic diseases caused by oxidative stress have been discussed in this article.
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