A Review of the Physiological Implications of Antioxidants in FoodPublic
Downloadable Contentopen in viewer
Antioxidants have been known to prevent oxidation reactions, inhibiting conditions such as cancer and heart disease. The purpose of this IQP is to explore natural and synthetic antioxidants used as preservatives. It was found that both the concentration and the absorption mechanism of natural antioxidants are important in obtaining the maximum beneficial effect. Additionally, synthetic antioxidants used as preservatives have shown evidence of toxicity in animal models, though more research needs to be done to fully understand their physiological effects.
- This report represents the work of one or more WPI undergraduate students submitted to the faculty as evidence of completion of a degree requirement. WPI routinely publishes these reports on its website without editorial or peer review.
- Date created
- Resource type
- Rights statement
- In Collection:
Permanent link to this page: https://digital.wpi.edu/show/z316q182d