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Journal of Experimental Food Chemistry

Journal of Experimental Food Chemistry

ISSN: 2472-0542

Open Access
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Antioxidants Journals

Antioxidants are compounds that inhibit oxidation.These are substances that prevent or slow damage to cells caused by free radicals, unstable molecules that the body produces as a reaction to environmental and other pressures.These are molecules that fight free radicals in your body.Free radicals are compounds that can cause harm if their levels become too high in your body. It is also linked to multiple illnesses, involves diabetes, heart disease, and cancer. Our body has its own antioxidant defenses to keep free radicals in check. However, antioxidants are also found in food, like fruits, vegetables, and other plant-based, whole foods. 

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Citations: 389

Journal of Experimental Food Chemistry received 389 citations as per Google Scholar report

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