Register now or log in to join your professional community.
1.Tocopherols, other antioxidants, and synergists can interact to produce multimechanistic barriers to lipid oxidation.
2.Vitamin E as an Antioxidant in Foods -the discussion pertains to the role of vitamin E and ascorbic acid at the cellular membrane level only in living systems; however, regeneration of vitamin E by vitamin C bears much practical significance to control of autoxidation in food commodities and processed foods. Synergistic activity of vitamin E and ascorbic acid as antioxidants in animal and vegetable fats and oils was observed before interactions in cellular membranes.
Best
