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

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

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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.

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

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Poznan University of Life Sciences, Poznan, Poland

ICC cereal and bread congress and forum on fats & oils

Beijing(CN)

14th ICC cereal and bread congress and forum on fats & oils : Science and technology innovation for healthy cereals & oils : book of abstracts

237

2012

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