Free Radicals in Foods: Chemistry, Nutrition, and Health Effects

Michael J. Morello, Fereidoon Shahidi, Chi Tang Ho

Research output: Contribution to journalArticlepeer-review

6 Scopus citations


An overview of the free radicals and reactions thereof is presented, Free radicals are atoms or groups having an unpaired electron and hence are paramagnetic. Electron paramagnetic resonance spectroscopy (EPR) and trapping methods are used to analyze radicals. In lipids, radical reactions lead to autoxidation and hence flavor reversion. Reactive oxygen species are key components involved in such reactions. Finally, descriptions for phenolic, sequesterant and enzymatic antioxidants and their mode of action are provided.

Original languageAmerican English
Pages (from-to)1-9
Number of pages9
JournalACS Symposium Series
StatePublished - 2002

ASJC Scopus subject areas

  • Chemistry(all)
  • Chemical Engineering(all)


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