Development and Evaluation of Vegetable Based Antioxidant Mixes

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Authors

  • U. K. Lakshmi
     Department of Food Science and Nutrition, Avinashilingam University for Women, Coimbatore-641 043 ,IN
  • B. Kohila
     Department of Food Science and Nutrition, Avinashilingam University for Women, Coimbatore-641 043 ,IN

Abstract

From warding off heart disease to reducing degeneration of the brain and eyes, talk of the health benefits of antioxidants are quite common today. Antioxidants work by neutralizing highly reactive and destructive free radicals. Consumption of antioxidants helps to provide the body with increasing capacity to neutralize harmful free radicals.

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Published

2007-10-01

How to Cite

Lakshmi, U. K., & Kohila, B. (2007). Development and Evaluation of Vegetable Based Antioxidant Mixes. The Indian Journal of Nutrition and Dietetics, 44(10), 471–475. Retrieved from https://www.informaticsjournals.com/index.php/ijnd/article/view/6170

Issue

Volume 44, Issue 10, October 2007

Section

Original Articles

License

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