Abstract
Cancer, inflammation, diabetes, cardiovascular disease, neurological diseases and many other diseases have been shown to be related to free radicals. In the case of neurological diseases such as dementia, stroke, and tumor, much effect has been concentrated on the study of free radicals1. Recently, food with antioxidant properties has been suggested as a prophylactic for the above diseases. A specially designed mix of natural antioxidants has been recommended as a prophylactic. In the chapter, the free radical scavenging activity of mixed natural antioxidants is described using electron spin resonance (ESR) spectrometry.
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Hiramatsu, M. (1997). Mixed Natural Antioxidants. In: Hiramatsu, M., Yoshikawa, T., Inoue, M. (eds) Food and Free Radicals. Springer, Boston, MA. https://doi.org/10.1007/978-1-4899-1837-6_10
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DOI: https://doi.org/10.1007/978-1-4899-1837-6_10
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