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Antioxidants in food preservation: evaluation of natural and synthetic compounds by biologically relevant assays - AN0403

Preliminary studies show that a number of food additves and phenolic compunds found in plants stimulate the production of reactive oxygen species in iron ion dependent systems in vitro and in the bleomycin induced DNA damage. There has been an increasing interest in the use of natural antioxidants such as tocopherols, flavonoids or rosemary extract, in the preservation of food materials. We aim to develop and establish analytical method of value when evaluating the potential toxicity of natural and synthetic antioxidant products, to be added to food.
1. To establish analytical methods to evaluate the potential toxic pro-oxidant properties of natural and synthetic antioxidant products to be added to food. 2. To define assays for the characterisation of proposed antioxidants.
Time-Scale and Cost
From: 1991

To: 1994

Cost: £184,097
Contractor / Funded Organisations
University - London - Kings College