The Changes of Antioxidant Potential of Bakery Product Rich in Bioactive Compounds

摘要：

　　Human body is subjected to many factors,that initiate free radicals and reactive oxygen species production.The excess amount of free radicals results in tissue damage,leading to degenerative diseases and ageing processes acceleration.The redox balance plays a key role in maintaining good health.Living organisms however possess own antiradical defense system,which sometimes fail.Best way to fulfill body demands for antioxidants is their delivery via food.

关键词： phenolics antioxidants DPPH ABTS bakery product

作者: Andrzej Sidor Józef Korczak Anna Gramza-Michalowska Magdalena Czlapka-Matyasik Joanna Kobus-Cisowska Dominik Kmiecik

作者单位: Poznan University of Life Sciences, Poznan, Poland

会议类型: 国际会议

会议名称: 14th ICC CEREAL AND BREAD CONGRESS AND FORUM ON FATS & OILS (第14届国际谷物科技与面包大会暨国际油料与油脂科技发展论坛)

会议地点: 北京

会议语种:英文

页码: 237-237

在线出版日期: 2012-08-06（万方平台首次上网日期，不代表论文的发表时间）