ANTIOXIDANT

Substances added to foods to prevent the oxygen present in the air from causing undesirable changes in flavor or color. BHA, BHT, and tocopherols are examples of antioxidants.

Some naturally occurring antioxidants are beta carotene, vitamins C and E. It is believed that they may destroy free radicals, which may accelerate aging and contribute to the formation of cancers. Antioxidants are also believed to keep 'bad' cholesterol (LDL) from being oxidized. LDL may contribute to the buildup of arterial plaque, a major cause of heart disease.

Tomatoes are a natural source of the antioxidant 'lycopene', which may help prevent heart disease. According to scientists, more lycopene is absorbed by the body from cooked tomatoes than from fresh tomatoes. 1/2 cup of canned tomatoes delivers more than 3 times the lycopene as found in one medium raw tomato.
Hunt’s Tomatoes and Ketchum Global Research Network survey Oct. 2007

Also see: Food Articles and Cooking Tips

CULINARY SCHOOLS
& COOKING CLASSES
From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees - Associates, Bachelors & Masters - More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

FOOD TRIVIA and FOOD FACTS

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2024 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved. You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

FoodReference.com (since 1999)

You are here > Home >

FOOD TRIVIA & FACTS > ANAHEIM to APPLESAUCE > Antioxidant

FOOD TRIVIA and FOOD FACTS SECTION