Grasas y Aceites, Vol 44, No 2 (1993)

Antioxidant activity of phenolic compounds

R. Maestro Durán
Instituto de la Grasa y sus Derivados (CSIC), Spain

R Borja Padilla
Instituto de la Grasa y sus Derivados (CSIC), Spain


This review deals with the oxidation processes induced by light and atmospheric oxygen, as well as the protective action on antioxidant compounds. The available data on the synthetic antioxidants and the problems associated to their use, together with the presence of natural phenolic antioxidants in plants, have been revised. These phenolic antioxidants have been classified in families: phenolic alcohols and acids, cinnamic acids, coumarins, favonoids (flavones and isoflavones, flavonols, flavanones) and other phenolic compounds.


Antioxidant; Information (paper); Phenolic compounds

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Copyright (c) 1993 Consejo Superior de Investigaciones Científicas (CSIC)

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